Desserts

Magnum Style Ice Cream

Prep 5 mins
Total 5h 15 mins

Easy
Serves 4

Compatible with

Contains Tree Nuts

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

75g cashews
100ml canned coconut milk
2-3 tbsp agave/maple syrup
30ml non-dairy milk

Berry Swirl

150g raspberries
1 tbsp maple syrup/agave

Chocolate

70g dark chocolate
2 tsp coconut oil

Utensils

Freezer

Step 1

To make the ice cream, combine the cashews, coconut milk, sweetener and non diary milk in your Ninja cup and blend until smooth and creamy.
Step 2

Pour the mixture into your ice cream mould (not forgetting to add your lolly sticks)
Step 3

Mash the raspberries and maple syrup together, then swirl this through each of the ice creams. Place these into the freezer for 5 hours or overnight to set.
Step 4

Melt the chocolate and coconut oil together, then carefully dip each of your ice creams to evenly coat and allow any excess chocolate to drop off.
Step 5

Store in the freezer until ready to enjoy!