Vanilla ice cream with chocolate coating is a great classic in the popsicle sector. Since the end of the 1980s, the popular Magnum brand has made a name for itself here, and is now available in many flavours, in several countries and even vegan. We have also come up with some creative ice cream variations á la Magnum, which you can enhance with iChocs of your choice. Just grab one or two ice cream moulds, some wooden sticks and create your favourite flavour or an entire iChoc ice cream selection.
Ingredients
For 8 popsicles
For the vanilla ice cream
- 60 g cashew nuts (soaked overnight in water)
- 120 ml coconut cream
- 1 tsp vanilla extract or ground vanilla
- 30 ml maple syrup
Filling 1: Blueberry chia
- 60 g frozen blueberries
- 1 tsp maple syrup
- 1 tbsp chia seeds
Filling 2: Date peanut caramel
- 5 pitted Medjool dates
- 1 tsp peanut butter
- 80 ml plant milk
- 1/4 tsp vanilla extract or ground vanilla
- 1 pinch sea salt
Filling 3: Vegan chocolate cream
- 60 g roasted hazelnuts
- 1 Tbsp baking cocoa
- 30 ml maple or date syrup
- 60 ml coconut cream
- 1 pinch sea salt
Filling 4: Passion fruit
- 2 passion fruits
- 1 tsp maple syrup (optional)
For the toppings
- 1 bar each iChoc White Vanilla, Classic, White Nougat Crisp and Super Nut
Also
- 1 - 2 small popsicle moulds for 8 popsicles (small magnum mould)
- 8 wooden sticks
- Decoration like chocolate sprinkles or sugar pearls (optional)
How to make it
2. For the blueberry chia filling, heat the frozen berries in a saucepan. When they are thawed, remove from the heat and puree briefly in a blender for a few seconds. Then return to the saucepan with the maple syrup and chia seeds and mix well. Set aside to allow the seeds to swell.
3. For the passion fruit filling, scoop out the pulp from both fruits and sweeten with maple syrup if desired.
4. Now make the ice cream. Drain the cashews and place all the ingredients in a high-powered blender and blend until smooth and creamy.
5. Fill the popsicle moulds ½ to ¾ full with the ice cream mixture, as desired. Insert the wooden sticks and smooth out the mixture. The sticks must be completely covered. Then place in the freezer for an hour.
6. When the ice cream is firm, fill two ice cream moulds to the brim with a layer of the same filling to make 8 popsicles in 4 flavours (2 per flavour). Return to the freezer until the filling is firm.
7. Meanwhile, melt the chocolates in seperate bain-maries. Now dip the different popsicles into one type of chocolate as desired. Place on a wire rack and return to the freezer for a few minutes to set.
8. The finished popsicles can now be decorated with a different type of chocolate, sprinkles, sugar pearls, etc. as desired. Then place back in the freezer to set briefly.
9. Store in the freezer and remove 1 – 2 minutes before serving.
Thanks for this summery ice cream refreshment to Kirsten Kaminski from the vegan food blog The Tasty K!