Desserts, Vegan, Vegetarian
Magnum Style Ice Cream
Recipe by Charlotte Roberts
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 5h 15 mins
- Skill Easy
- Serves 4 people
Magnum Style Ice Cream
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 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
Cooking mode
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Method
-
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.
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Step 2
Pour the mixture into your ice cream mould (not forgetting to add your lolly sticks)
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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.
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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.
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Step 5
Store in the freezer until ready to enjoy!
