Vegan Magnum Ice Cream

It’s summer, it’s boiling hot and that I have come back up with the tastiest answer to cool down down for y’all: vegetarian wine bottle Ice Cream! Wine bottle wont to be my favorite frozen dessert whereas growing up and that I miss it most that I simply couldn’t resist to make a tasty vegetarian version! And since I’m all concerning taking traditional recipes to consequent level, I enclosed four completely different savory fillings to satisfy each lip out there: home-baked vegetarian Nutella, maracuja, blueberry jam and salt-cured date caramel!

Vegan Magnum Ice Cream

Like this you'll select your favorite filling or just build all of them and have the complete selection out there! They’re good to simply store within the deep freezer and begin once that sweet, cooling desire overcomes you. There additionally a large hit with my friends and family therefore don’t be back to serve them throughout parties or celebrations!

It wouldn’t be a true wine bottle while not that creamy milklike or chocolate encompassing it, that is why I made a decision to hunt facilitate from my friends over at iChoc and canopy every wine bottle during a completely different delicious vegetarian chocolate shell: super nut, white vanilla, candy crisp and classic ‘mylk’.

Vegan Magnum Ice Cream

If you’re not acquainted nonetheless with iChoc – Ohio boy you’re missing out! They’re my FAVORITE vegetarian chocolate whole out there and I’m hooked in to their giant sort of flavors. They create all their chocolates with rice milk and what is more support organic ingredients, environmentally-friendly packaging and honest wages for suppliers within the production of moral chocolate that goes on the far side simply veganism! however awful is that?

Now let’s revisit to the ice cream! The inner core of every wine bottle is created of a creamy, cashew-vanilla base, screw-topped with four tasteful filling layers and enclosed by the right chocolate shell. The fun half is that you simply will play with the chocolate flavors the maximum amount as you prefer. You'll do double coating of white and classic mylk chocolate, or an easy coating with completely different stripes on prime – the choices square measure endless! Thus, this vegetarian wine bottle frozen dessert isn't solely unbelievably tasty however even additional therefore, terribly pretty!

Tons of folks have told Maine to begin merchandising those beauties in outlets round the world and that i might need to begin seriously considering this… :)! within the meanwhile, I’ll offer you with the direction with great care that you simply won’t got to wait that long and have a delicious thanks to relax throughout summer!

Vegan Magnum Ice Cream

Vanilla ice cream :
  • ½ cup cashews (soaked overnight)
  • ½ cup coconut cream
  • 1 tsp vanilla extract/powder
  • ⅛ cup maple syrup

Blueberry chia jam :
  • ½ cup frozen blueberries
  • 1 tsp maple syrup
  • 1Tbsp chia seeds

Date peanut caramel :
  • 5 Medjool dates, pitted
  • 1 tsp peanut butter
  • ⅓ cup plant milk
  • ¼ tsp vanilla extract/powder
  • dash of sea salt

Vegan Nutella :
  • ½ cup roasted hazelnuts
  • 1 Tbsp cacao powder
  • ⅛ cup maple/date syrup
  • ¼ cup coconut cream
  • dash of sea salt

Passion fruit :
  • 2 passion fruits
  • 1 tsp maple syrup (optional)

Toppings :
  • iChoc variety

  1. Prepare the fillings first. For the nutella/date caramel simply place all ingredients into a high-speed blender and blend until smooth. Set in the fridge to chill. For the jam, heat up the frozen berries in a sauce pan. Once unfrozen, take them off the heat, place them in a blender and blitz for a few seconds before pouring back into the sauce pan. Add in the maple syrup and chia seeds and combine well. Set aside to let the chia seeds soak.
  2. For the ice cream, simply place all ingredients into a high-speed blender and blend until you have a creamy smooth mixture.
  3. Fill your molds with the mixture up until ½-3/4 (depending on how much filling you want), add the wooden stick and place into the freezer for 1 hour (make sure that the wooden stick is covered in ice cream for easier removal).
  4. Once firm, a a layer of each filling on top and place back into the freezer until completely firm.
  5. Melt you chocolates and cover each magnum with the respective chocolate flavor. Place on a cooling rack and into the fridge for a few minutes.
  6. Store in the freezer and take out 1-2 minutes prior to serving!

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