Is it even a summery day if you haven't had an ice cream? No, we don't think so either. My go to ice cream is, the magnum.
I wanted to do something to challenge my culinary skills and decided to try and recreate something similar to the magnum at home.
Yes, I know the thought of making your own ice cream seems SO daunting, but, honestly it was pretty straightforward and something you’ll definitely be able to do!
I also played around with the flavour combinations. So, the ice cream filling is made using our liquid balance maca blend and milk chocolate for a salted caramel chocolate ice cream. Then I coated each one with white chocolate and decorated with: nut butter, chocolate chunks and hazelnuts.
I was super pleased with how they turned out and I hope you are too!
PS- You will need an ice cream mould for this recipe.
- 180ml coconut milk
- 60ml vegan yoghurt
- 1 tbsp liquid balance
- 150g milk chocolate (melted and cooled)
- 50ml maple syrup
- 1 tsp vanilla extract
- 150g white chocolate (melted and cooled)
- 4 ice cream sticks
- Nut butter
- Chocolate chunks (chopped)
- Hazelnuts (chopped)
- Place the ice cream stick at the bottom of each mould. Make sure there is enough stick to support the ice cream and to grip whilst eating
- Pour the melted but cooled white chocolate into each mould. Make sure each mould is sufficiently coated with enough chocolate for an even finish. Place in the freezer. After a couple of minutes, check to see whether the layer is thick enough, if not repeat this step.
- Blitz coconut milk, yoghurt, liquid balance, maple syrup, melted and cooled milk chocolate and vanilla extract in a blender. Do so until a creamy consistency has been formed.
- Evenly pour in the ice cream mixture and place back in the freezer.
- Remove ice creams from the freezer and coat with the melted and cooled white chocolate. This will be the topping of the ice cream so make sure it’s evenly coated. Place back in freezer. After a couple of minutes, check to see whether the layer is thick enough, if not repeat this step.
- Freeze for a minimum of 4 hours before carefully removing from the moulds and decorating.
- I chose to drizzle over nut butter and add chocolate chunks and chopped hazelnuts! These will then set in the freezer. Store in an airtight container.