Name: Salted Caramel Magnums
Yield: 5-6 Ice Cream’s
Ingredients: ½ cup raw cashews (soaked 4 hours)⠀; ½ cup chilled coconut cream (thick part only); ¼ cup maple syrup⠀; 1 tsp maca powder *optional⠀; 1 scoop salted caramel protein⠀; ¼ cup Cocobella coconut yoghurt; 1 tsp vanilla essence; 1/2 packed cup medjool dates (soaked and pitted) ⠀; Pinch of salt; ½ tsp vanilla; ¼ cup coconut cream; 1/4 cup peanut butter; 1 TBS melted coconut oil; 250g dark chocolate (to coat)

Ingredients

Ice-Cream

½ cup raw cashews (soaked 4 hours)⠀
½ cup chilled coconut cream (thick part only)
¼ cup maple syrup⠀
1 tsp maca powder *optional⠀
1 scoop salted caramel protein⠀
¼ cup Cocobella coconut yoghurt
1 tsp vanilla essence

Caramel

1/2 packed cup medjool dates (soaked and pitted) ⠀
Pinch of salt
½ tsp vanilla
¼ cup coconut cream
1/4 cup peanut butter
1 TBS melted coconut oil
250g dark chocolate (to coat)

Method

Add all your ice-cream ingredients to a food processor and blend until the mixture is smooth and free of lumps.
Pour into your silicone ice cream moulds making sure you leave enough room to include your second layer (3/4 full). Insert your popsicle sticks and place in the freezer to set for 1-2 hours.
Add all your caramel ingredients to a food processor and blend until smooth. Remove your pops and spread the caramel across the ice-cream layer, making sure it reaches the top and sides of the mould.
Place back in the freezer to set for 1-2 hours until the caramel has hardened up.
Once set, melt your chocolate over a low heat until the chocolate is smooth, runny, and glossy. Remove the ice creams from the freezer and dip into the chocolate one by one. (I like to spoon the chocolate over the ice-creams over a shallow bowl). Repeat the process until all are fully coated in chocolate. Drizzle with extra salted caramel and put back in the freezer to set.
Allow to defrost for at least 5 minutes before eating!

Plant-Based Cocobella Recipe

Salted Caramel Magnums

Ingredients

Method

free recipe e-book