There is nothing quite like indulging in a creamy, fruity, and nutty frozen treat that feels like a luxury dessert but is completely plant-based and nourishing. The Vegan Raspberry Almond Magnum Ice Creams Recipe brings together the vibrant tartness of fresh raspberries with the rich, silky almond and coconut flavors, all coated in a decadent cacao butter shell. These ice creams are not only a delight to eat but also a fun project to make at home, perfect for sharing on sunny days or whenever you want a refreshing sweet moment that’s as wholesome as it is delicious.
Ingredients You’ll Need
Getting started with the Vegan Raspberry Almond Magnum Ice Creams Recipe is a joy because all the ingredients are straightforward yet packed with flavor and texture. Each one plays a crucial role in creating that perfect balance between creaminess, tang, and richness you’ll savor in every bite.
- ½ cup cashews (soaked *see notes): Soaked cashews give the ice cream its smooth and creamy base without any dairy.
- ¾ cup coconut cream (or chilled canned coconut milk *see notes): Adds lush creaminess and a mild tropical sweetness that complements the raspberries beautifully.
- 1 cup fresh raspberries: Brings bright flavor and a natural, vibrant pink color to the ice cream.
- ¼ cup pure maple syrup: Provides gentle sweetness with a subtle depth, enhancing the fruity notes.
- ½ teaspoon almond extract: Intensifies the nutty almond flavor that ties the whole ice cream together.
- 1 teaspoon vanilla extract: Adds warmth and rounds out the flavor profile.
- 1 tablespoon coconut oil (solid): Helps create a silky texture and assists in freezing evenly.
- 8 tablespoons almond butter: Used both in the filling and for adding a rich almond presence and creamy texture.
- ½ cup cacao butter: Essential for the crunchy, luxurious chocolate-like coating on the ice cream.
- 4 tablespoons pure maple syrup: Sweetens the cacao butter coating, balancing bitterness.
- 1 teaspoon vanilla bean paste: Adds beautiful flecks of vanilla and a fragrant aroma to the coating.
- Pinch sea salt: Enhances overall flavors and balances the sweetness perfectly.
- Freeze dried raspberries (optional, for garnish): Adds a pop of vibrant color and an extra punch of raspberry flavor.
How to Make Vegan Raspberry Almond Magnum Ice Creams Recipe
Step 1: Prepare the Ice Cream Filling
Begin by combining the soaked cashews, coconut cream, fresh raspberries, maple syrup, almond extract, vanilla extract, and solid coconut oil in a high-speed blender. Blend everything until the mixture becomes incredibly smooth and creamy. This forms the luscious base that will provide the ice cream’s signature texture and flavor.
Step 2: Assemble the Ice Cream in Molds
Next, add about 2 teaspoons of almond butter to the bottom of each of your silicone ice cream molds. This little addition adds a subtle nutty depth at the core. Then, carefully fill the molds with the raspberry ice cream mixture. Insert wooden lolly sticks into each mold, making sure they stand up straight for easy handling later.
Step 3: Freeze the Ice Cream
Place the molds in the freezer and let them set absolutely firm – this will take about 6 hours. Once they’re fully frozen, gently remove the ice creams from the molds. Pop them back into the freezer while getting ready to make the delicious coating.
Step 4: Prepare the Almond Cacao Butter Coating
Using a double boiler, melt the cacao butter slowly and whisk in the remaining ingredients: the rest of the almond butter, maple syrup, vanilla bean paste, and a pinch of sea salt. This mixture transforms into a silky, lush coating that will envelop your ice creams in a perfect shell.
Step 5: Coat the Ice Cream Bars
Line a baking tray with parchment paper. Dip each frozen ice cream bar into the warm coating, ensuring it’s fully covered. Feel free to dip a second time for an extra thick, crunchy shell. The coating hardens quickly on the cold ice cream, giving you a satisfyingly crisp texture.
How to Serve Vegan Raspberry Almond Magnum Ice Creams Recipe
Garnishes
Sprinkle freeze dried raspberries over the coating immediately after dipping for a burst of color and intensified raspberry flavor. You can also add a few slivered almonds on top for extra crunch and a stunning presentation that looks as good as it tastes.
Side Dishes
Serve these vegan magnum ice creams alongside fresh berries, a light fruit salad, or even a drizzle of warm berry coulis. These pairings add freshness and a complementary tartness that elevate the dessert experience without overpowering the main flavors.
Creative Ways to Present
For a fun twist, serve your Vegan Raspberry Almond Magnum Ice Creams Recipe in small individual bowls with a scattering of edible flowers or crushed nuts. You can also place them on miniature wooden boards or shiny plates to highlight their artisanal appeal, perfect for impressing guests or making a moment extra special.
Make Ahead and Storage
Storing Leftovers
Any leftover ice creams should be stored in an airtight container to prevent ice crystals from forming. Keep them in the freezer and enjoy within 3-4 days for the best creamy texture and flavor.
Freezing
If you want to prepare these ice creams in advance, they freeze beautifully. After coating, place them on parchment-lined trays until fully frozen, then transfer to an airtight container or freezer bag. They will maintain their quality for up to 3-4 days while retaining their delicious texture.
Reheating
Since these are frozen treats, reheating is not recommended; however, if you want to soften them slightly before serving, leave them out at room temperature for 5-10 minutes. This will strengthen the flavor without melting the ice cream too much.
FAQs
Can I use frozen raspberries instead of fresh in the Vegan Raspberry Almond Magnum Ice Creams Recipe?
While fresh raspberries offer the brightest flavor and best texture, you can use frozen raspberries if fresh are not available. Just make sure to thaw and drain any excess liquid before blending to avoid a watery ice cream.
Do I need a special mold for these ice creams?
Silicone ice cream molds with wooden stick slots work best because they make it easy to remove the frozen ice creams without damage. If you don’t have molds, small paper cups with popsicle sticks can be a handy alternative.
Is cacao butter necessary for the coating?
The cacao butter is what gives the coating that signature rich, crisp shell similar to a classic magnum bar. You could substitute with coconut oil, but the texture and flavor won’t be quite the same.
Can I replace almond butter with another nut butter?
Almond butter is preferred for its mild, slightly sweet flavor that pairs perfectly with raspberries and vanilla, but cashew or sunflower seed butter could be experimented with if needed. Just expect a slightly different taste.
How do I soak cashews properly for this recipe?
Soaking cashews for at least 4 hours or overnight softens them, ensuring the ice cream is ultra creamy and smooth. If short on time, soaking in very hot water for 1 hour can also work in a pinch.
Final Thoughts
There is something so joyful about making and enjoying the Vegan Raspberry Almond Magnum Ice Creams Recipe – it’s like creating a little piece of happiness that’s pure, indulgent, and nourishment all in one. Whether you’re sharing with friends or treating yourself, these ice creams promise to brighten your day with their vibrant colors and rich flavors. I can’t wait for you to try making them yourself and discover just how easy and rewarding plant-based ice cream can be!
Print
Vegan Raspberry Almond Magnum Ice Creams Recipe
- Prep Time: 20 minutes
- Total Time: 6 hours 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Raspberry Almond Magnum Ice Creams are a delightful dairy-free treat blending creamy coconut and cashew ice cream with fresh raspberries and a rich almond butter cacao coating. Perfectly sweetened with pure maple syrup and accented with vanilla and almond extracts, these frozen bars are easy to prepare at home and beautifully garnishable with freeze-dried raspberries for added texture and flavor.
Ingredients
Ice Cream Base
- ½ cup cashews (soaked for at least 4 hours or overnight)
- ¾ cup coconut cream (or chilled canned coconut milk)
- 1 cup fresh raspberries
- ¼ cup pure maple syrup
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (solid)
- 2 teaspoons almond butter (for molds)
Coating
- ½ cup cacao butter
- 6 tablespoons almond butter
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla bean paste
- Pinch sea salt
- Freeze-dried raspberries (optional, for garnish)
Instructions
- Prepare the Ice Cream Mixture: In a high-speed blender, combine soaked cashews, coconut cream, fresh raspberries, pure maple syrup, almond extract, vanilla extract, and solid coconut oil. Blend until the mixture is smooth and creamy, ensuring all ingredients are fully incorporated for a rich texture.
- Fill Ice Cream Molds: Spoon 2 teaspoons of almond butter into the bottom of each of 4 silicone ice-cream molds. Pour or spoon the blended raspberry ice cream mixture into the molds on top of the almond butter layer. Insert a wooden lolly stick into each mold for easy handling.
- Freeze Ice Cream Bars: Place the filled molds in the freezer and let them freeze solid for at least 6 hours or until completely set. Once frozen, carefully remove the ice cream bars from the molds and return them to the freezer while you prepare the coating.
- Make the Coating: Gently melt cacao butter over a double boiler (bain-marie) until fully liquid. Whisk in the remaining almond butter, pure maple syrup, vanilla bean paste, and sea salt until smooth and evenly combined.
- Dip Ice Cream Bars in Coating: Line a baking tray with parchment paper. Quickly dip each frozen ice cream bar into the cacao butter coating to cover thoroughly. For a thicker coating, dip each bar a second time if desired. Place the coated bars on the parchment-lined tray.
- Serve or Store: Serve the ice cream bars immediately for the best texture, optionally garnished with freeze-dried raspberries. Alternatively, store them in an airtight container in the freezer until ready to enjoy.
Notes
- Soak cashews for at least 4 hours or overnight to ensure they blend smoothly and create a creamy texture in the ice cream.
- Use solid coconut oil for better creaminess and texture; ensure it is not melted when blending.
- Chilled canned coconut milk can substitute for coconut cream if needed; refrigerate overnight and scoop out the thick cream layer.
- Freeze-dried raspberries add flavor and an elegant garnish but are optional.
- For best results, use high-quality almond butter and pure maple syrup to enhance the flavor profile.
