Are you getting bored of all these ice cream recipes yet? This frozen treat rampage I've been on lately has been fuelled by the warmer (ahem, as in above 15°C) weather. But seriously, who doesn't love a good homemade ice cream? So much better than the ones you buy in the shop and most importantly, free from any animal-derived ingredients making them dairy-free, honey-free, egg-free, and vegan-friendly!
For this recipe I've used shop-bought vegan white chocolate, but if you're feeling adventurous why not make your own vegan white chocolate from scratch. Also, these are the ice cream molds that I use, you will need 2 sets for this recipe as each mold has only 2 cavities. Now I'd love to hear from you, what ice-cream flavor combination would you like to see published here next? We've still got a couple of months of warmer weather (fingers crossed!) so let's make the most of it.
THESE VEGAN MAGNUM ICE CREAMS ARE:
- Plant-based and Vegan-friendly
- Made using seasonal blackberries
- Easy to make
- Free from animal derived products
- Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
More vegan ice cream bars
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- 1 400ml can chilled coconut milk, use only the thick part from the top of the can
- ½ cup (122.5 g) vanilla soy yogurt
- 10 (20 g) fresh blackberries
- 3 tablespoons (45 ml) maple syrup
- 1 tablespoons (15 g) coconut oil, solid
- 1 teaspoon (5 g) ground cinnamon
- 1 cup (132 g) vegan white chocolate, for coating
- 1 tablespoon (15 g) coconut oil, solid, for coating
- ¼ cup (43 g) vegan dark chocolate, for coating
- To make the ice cream, add the coconut milk, soy yogurt, blackberries, maple syrup, coconut oi, and cinnamon to your high-speed blender and blitz until smooth and creamy. You may want to scrape down the sides of the jug with a spatula throughout the process to make sure everything gets blended evenly.
- Gently place an ice cream stick into each mold and pour the ice cream into the molds. Place in the freezer to set for at least 4 hours.
- Once frozen, carefully remove the ice-creams from their molds.
- Add the white chocolate and coconut oil to a bowl and set it on a saucepan of simmering water to melt.
- Coat each ice cream with melted white chocolate mixture and sit on parchment paper to set.
- Melt and drizzle a little dark chocolate on top of each ice cream.
- Serve immediately or store in the freezer in an airtight container.
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