Probably one of my favorite ways to make homemade ice cream is by making these little magnum-like pops. Seeing as raspberry ripple ice cream is a firm favorite in so many households, I thought why not combine the two to make these raspberry ripple magnums. Win, win! The layer of salted caramel is made from a base of soft Medjool dates and tahini paste meaning it's so much healthier than your standard salted caramel. Tahini is just a paste made from sesame seeds, it's a great ingredient for both sweet and savory recipes. However, if you are unable to find it in your local shop, why not try making your own by toasting some sesame seeds and blending them into a paste? You can also substitute the tahini with peanut butter, almond butter, cashew butter, or sunflower seed butter. The fruity and creamy raspberry-ripple pairs so well with the sweet caramel and crisp rich chocolate outer shell. Just one bite and you will be in vegan ice-cream heaven, promise! This recipe, on top of being vegan and gluten-free, is also nut-free, provided you don't substitute the tahini as suggested above. These are the ice cream molds that I use, you will need 2 sets for this recipe as each mold has only 2 cavities.
WHY MAKE THIS RECIPE?
- Plant-based and Vegan-friendly
- Indulgent and Delicious
- Fruity and Chocolate-y
- Great for kids
- Great for ice-cream lovers
- 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
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- 1 cup chilled coconut milk, use only the thick part from the top of the can
- 3 tablespoons (45 ml) pure maple syrup
- 2 tablespoons (30 g) coconut yogurt
- 1 teaspoon (5 g) coconut oil, solid
- 1 teaspoon (5 ml) vanilla bean paste
- 2 tablespoons (30 g) freeze-dried raspberry pieces, plus additional 2 tbsp, for garnish
- 1 cup (262 g) vegan chocolate
- To make the caramel, add all the ingredients for the caramel 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.
- Add 2 tablespoons of the caramel to the bottom of each silicone mold, smooth out with a spoon, and place in the freezer.
- For the ice cream, add the coconut milk, maple syrup, vanilla bean paste, coconut oil, and coconut yogurt to your blender and blitz until smooth.
- Pour into a bowl and crumble in the dried raspberries, stirring gently afterward. Pour the ice cream into the molds on top of the caramel layer. Place an ice cream stick into each mold.
- Place in the freezer to set for a minimum of 6 hours. Once frozen, carefully remove the ice-creams from their molds.
- The caramel will most likely stick to the mold, but don’t worry, just spoon it out and spread it back onto the ice cream and even out using your spoon.
- Coat each ice cream with melted chocolate and sit on parchment paper to set. Drizzle a little more chocolate on top of each ice cream before sprinkling some of the crumbled dried raspberries.
- Serve immediately or store in the freezer in an airtight container.
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