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
Scale
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.
