These strawberry vegan magnum ice creams are easy to make, no-churn, and use just 7 ingredients. Consisting of layers of non-dairy vanilla ice cream, homemade strawberry sauce and a chocolate shell, they are an irresistible summer treat!
Make the strawberry coulis if using homemade. Note - the recipe will make more then needed for these ice cream bars, so you can divide it if you want to make less.
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 place in the freezer for 30 minutes.
Add the coconut milk, cashew butter, vegan yogurt, maple syrup, and vanilla extract 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.
Transfer the ice cream to a piping bag and pipe it into the molds. You can also simply spoon the mixture into the molds, although this may be a little messier. Insert a wooden lolly stick into each ice cream.
Transfer the ice creams to the freezer for 4-6 hours, until completely set. Once frozen, carefully remove the ice-creams from their molds and place them back into the freezer on a tray lined with parchment paper until ready to coat.
Melt the chocolate in a heat-resistant bowl over a double boiler. Transfer the melted chocolate to a tall glass and dip each ice cream in it. Set the bars back on the tray to set for 10 minutes before serving. Drizzle any remaining melted chocolate and sprinkle freeze-dried strawberries on top.
Serve immediately or store in the freezer in an airtight container separated between sheets of parchment paper for up to 3 months.
Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, you will need 1-2 400ml cans, I find Biona and Nature's Charm have the best yield of coconut cream.
Swap out the cashew butter for sunflower seed butter or tahini to make them nut-free.