Description
Enjoy a deliciously creamy and refreshing Strawberry Vegan Magnum Ice Cream that’s perfect for a plant-based treat. Made with full-fat coconut milk, cashew butter, and a luscious strawberry coulis, these ice creams are dipped in rich vegan chocolate and garnished with freeze-dried strawberries for an elegant finish. These dairy-free, egg-free ice creams are perfect for warm days and vegan dessert lovers.
Ingredients
Scale
Ice Cream Base
- 180 g full-fat chilled canned coconut milk
- 100 g cashew butter (or almond butter/peanut butter/hazelnut butter)
- 60 g vegan yogurt
- 60 ml pure maple syrup
- 1 tablespoon vanilla extract
Strawberry Layer
- 60 g strawberry coulis
Coating
- 180 g vegan chocolate
- Freeze-dried strawberries (optional, for garnish)
Instructions
- Prepare Strawberry Coulis: If making homemade strawberry coulis, prepare it according to your recipe. Note that this recipe makes more than needed for the ice cream bars, so you can divide it if desired.
- Set Base Layer: Place the ice cream molds on a tray that fits into your freezer. Add a tablespoon of strawberry coulis to the bottom of each mold and freeze for 30 minutes to set.
- Blend Ice Cream Mixture: Add the coconut milk, cashew butter, vegan yogurt, maple syrup, and vanilla extract to a high-speed blender. Blend until smooth and creamy, scraping down the sides as needed to ensure even mixing.
- Fill Molds: Transfer the blended ice cream mixture to a piping bag for easier filling, then pipe or spoon the mixture into the prepared molds. Insert a wooden lolly stick into each mold.
- Freeze Ice Creams: Freeze the filled molds for 4 to 6 hours, or until completely set. Once frozen, carefully remove the ice creams from the molds and place them on a parchment-lined tray in the freezer until ready for coating.
- Melt Chocolate: Melt the vegan chocolate in a heat-resistant bowl over a double boiler until smooth. Pour the melted chocolate into a tall glass for dipping.
- Coat Ice Creams: Dip each frozen ice cream bar into the melted chocolate, ensuring even coverage. Place the coated bars back on the parchment-lined tray and allow the chocolate to set for 10 minutes. Drizzle any remaining chocolate over the bars and sprinkle with freeze-dried strawberries if using.
Notes
- For the best texture, use full-fat canned coconut milk that is well chilled.
- You can substitute cashew butter with other nut butters like almond, peanut, or hazelnut according to preference.
- Vegan yogurt adds creaminess but can be substituted or omitted if needed, adjusting sweetness accordingly.
- If you do not have strawberry coulis, berry jam or puree can be used as an alternative.
- Ensure the ice cream bars are fully frozen before dipping to avoid chocolate melting.
- Freeze-dried strawberries are optional for garnish but add a nice crunchy contrast.
