Description
These Strawberry Vegan Magnum Ice Creams are a delightful dairy-free frozen treat made with creamy coconut milk, nutritious cashew butter, and a vibrant strawberry coulis. Perfectly coated in rich vegan chocolate and optionally garnished with freeze-dried strawberries, these homemade ice creams bring a refreshing and indulgent dessert experience that’s easy to prepare and fully plant-based.
Ingredients
Scale
Ice Cream Base
- 180 g full-fat chilled canned coconut milk (see notes)
- 100 g cashew butter (or almond butter/peanut butter/hazelnut butter)
- 60 g vegan yogurt
- 60 ml pure maple syrup
- 1 tablespoon vanilla extract
- 60 g strawberry coulis
Chocolate Coating
- 180 g vegan chocolate
- Freeze-dried strawberries (optional, for garnish)
Instructions
- Make Strawberry Coulis: If using homemade coulis, prepare it first. Note that the recipe makes more than enough coulis for the ice cream bars, so you can divide the portion if preferred.
- Prepare the Molds: Place the ice cream molds on a tray that fits into your freezer. Add a tablespoon of strawberry coulis to the bottom of each mold, then freeze for 30 minutes to set this layer.
- Blend Ice Cream Base: Combine coconut milk, cashew butter, vegan yogurt, maple syrup, and vanilla extract in a high-speed blender. Blend until smooth and creamy, scraping down the blender sides with a spatula as needed for even mixing.
- Fill Molds: Transfer the blended mixture to a piping bag and pipe it into the molds on top of the set coulis layer. Alternatively, spoon the mixture into the molds carefully. Insert a wooden lolly stick into each mold.
- Freeze Ice Cream: Place the filled molds back into the freezer for 4-6 hours until fully set solid. Once frozen, carefully remove the ice creams from their molds and place them on a tray lined with parchment paper back in the freezer until ready for coating.
- Melt Chocolate and Coat: Melt the vegan chocolate over a double boiler in a heat-resistant bowl. Transfer the melted chocolate to a tall glass for easier dipping. Dip each ice cream bar into the melted chocolate ensuring full coverage, then set them on the tray to firm for about 10 minutes. Drizzle any remaining chocolate over the bars and sprinkle freeze-dried strawberries on top if desired.
- Storage: Serve immediately or store the ice creams in an airtight container separated by parchment paper in the freezer for up to 3 months.
Notes
- For best texture, use full-fat canned coconut milk chilled thoroughly.
- Cashew butter can be substituted with almond, peanut, or hazelnut butter to vary flavor.
- If not making homemade strawberry coulis, you may use store-bought but ensure it’s pure and natural.
- The ice cream mixture can be piped or spooned into molds depending on preference for neater presentation.
- Melt chocolate gently over a double boiler to avoid burning and ensure smooth coating.
- Freeze ice cream bars thoroughly before dipping to prevent melting or breaking.
