This is my healthy take on the decadent Magnum Ice Cream pops. So good and so easy, and a lot healthier than the original, using a cashew and coconut base for the ice cream, date caramel, and a raw cacao shell.
Prep time : 20 minutes plus freezing
Makes : 6
INGREDIENTS ICE CREAM:
- 1 ¼ cup cashew nuts, raw and soaked preferably overnight, or at least four hours
- 1 cup full fat coconut milk *
- 3 tbsp. Light Agave syrup **
- 1 tsp. vanilla extract
INGREDIENTS CARAMEL LAYER:
- 1 cups pitted Medjool Dates, soaked for 1 hour
- 2 tbsp. almond butter
- ¾ – 1 cup unsweetened Almond Milk ***
- 1/2 tsp. Vanilla extract
- 1/8 tsp. Himalayan Salt
INGREDIENTS CHOCOLATE LAYER:
- 1/3 cup coconut oil, melted and cooled back to room temperature
- 1/3 cup maple syrup or more Agave syrup
- 1/3 cup (raw) cacao
- ½ tsp vanilla extract
Drain the nuts thoroughly, mix all the ingredients for the ice cream in a high speed blender until very smooth. You can add a little more coconut milk if it is too thick.
Pour into ice cream molds and add a wooden stick, freeze for at least 4-5 hours.
Mix the ingredients for the caramel in the high speed blender and blend until you have a thick past. Prepare a tray and cover with cling film or parchment paper.
Remove the ice cream bars from the molds and place them carefully on the lined tray.
With a butter knife or small spatula spread a tablespoon of caramel paste on one side of the ice cream bars and place back on the tray. Keep them in the freezer until you have done each one.
Freeze for an hour and then repeat with the other side.
Make the chocolate;
melt the coconut oil and whisk together with the sweetener, vanilla and cacao. Put the chocolate dip in a mug or other deep glass so you can dip the ice cream pops into the chocolate
Take out the ice cream bars and dip them in chocolate until all covered and lay down on a baking sheet. I also used a spoon to pour the chocolate over the ice cream bars. Sprinkle with some chopped nuts if you like. The chocolate will set immediately so work quickly. Keep them in the freezer, well wrapped.
*NOTE 1 : do not shake the can of coconut milk before opening and try to scoop out as much of the coconut fat as you can to use for the ice cream, fill up the remainder of the measure with the coconut water.
** NOTE 2: Use more Agave syrup if you like it really sweet.
*** NOTE 3: start with using just ¾ cup of almond milk and look at the consistency. It should be a smooth paste. The more liquid you add, the harder the caramel will freeze. You want the caramel layer gooey.