“These are easily one of the best magnum recipes I’ve made and also one of the most simple! They were gone in 24 hours and the family loved them because they’re mini so there was no brain breeze since we ate them in the middle of winter!” - @emmas_powder
Makes 16 Mini Magnums
+ vegan
+ gluten free
+ refined-sugar free
+ soy free
+ dairy free
+ crap free
Equipment
4 x alyce alexandra mini magnum moulds
Ingredients
Magnums
• 150g cashews, soaked in boiling water for 5 minutes then drained
• 290g canned coconut cream (scoop out only the cream)
• 150g frozen or fresh strawberries + a few extra
• 70g maple syrup
• pinch of pink salt
Coating
• 400g vegan chocolate, buttons or if a block then roughly broken
• 10g coconut oil or macadamia oil
Method
- Prepare your moulds by inserting the wooden stick then set aside.
- Place all ingredients for the magnums in TC bowl, blend for 1 minute, speed 8 or until mixture is smooth.
- Add your few extra strawberries and blend for 3 seconds, speed 7, so small pieces of strawberries remain.
- Pour the mixture evenly into your moulds. Transfer to the freezer and freeze for 8 hours or overnight.
- Once frozen, temper your chocolate. Place chocolate and coconut oil in clean TC bowl, melt for 5 minutes, 50°C, speed 1. Scrape down sides.
- Mix for 30 seconds, speed 4, or until smooth. Transfer to a tall and narrow glass.
- Remove ice creams from moulds and place on a baking tray lined with a silicone baking mat or baking paper. Working quickly, dip ice cream in chocolate so completely coated. Return to lined baking tray and sprinkle with decoration. Repeat with remaining ice creams and once all completed return to freezer for a minimum of 1 hour or until ready to serve.
Enjoy!
