Homemade Vegan Magnums

You aren’t going to believe how creamy and delicious these Homemade Vegan Magnums are. I was actually shocked at how similar they are to real magnums when I first tried them! With a rich and creamy cashew ice cream and a nutty dark chocolate shell, these are going to be your summer dessert staple.

Click here for the Lolly Mould I used – this one is really easy to use and the perfect shape and size for Magnums.

We’re using cashews as the base for the homemade vegan ice cream, they’re the perfect ingredient because once soaked and blended, they create the ultimate creamy base to sauces, ice creams and puddings. With the addition of coconut cream, vanilla, dairy free milk and agave syrup, you’ve got a simple and delicious vegan ice cream (that nobody will believe is dairy free!)

Homemade Vegan Magnums

Georgina Burgess

With a rich and creamy cashew ice cream and a nutty dark chocolate shell, these Homemade Vegan Magnums are going to be your summer dessert staple.

5 from 3 votes

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Prep Time 20 minutes mins

Course Dessert

Servings 4

Ingredients

  

• 110 grams cashews soaked for 20 minutes in boiled water (or in cold water overnight)
• 1.5 tbsp vanilla paste or extract
• 2.5 tbsp agave syrup or sweetener of choice – be aware that maple syrup can result in a strong 'maple' taste
• 1/3 cup coconut cream if you can only find canned coconut milk, place it upside down in the fridge overnight and use the creamy part that settles at the top
• 1/2 cup dairy free milk of choice such as oat milk or soya milk
• Pinch salt

Nutty Chocolate Coating

• 250 g dark chocolate
• 30 g roasted almonds or peanuts, roughly chopped

Instructions

 

• If you haven't already, soak the cashews either in boiled water for 20 minutes or in cold water overnight.
• Drain the cashews and add to a blender along with the vanilla paste/extract, syrup, coconut cream, salt and dairy free milk. Blend until smooth.
• Pour into your moulds and freeze for 3 hours or overnight.
• Melt the chocolate in a double boiler / Bain Marie. Stir in the chopped nuts. Dip the lollies in and cover them with the nutty melted chocolate – using a spoon to drizzle over the lollies can help. Place onto a flat plate or board lined with baking paper (that will fit in your freezer!)
• If you want to enjoy them straight away, place in the fridge to set (15 minutes), if not, place them in the freezer to set the chocolate (10 minutes).
• Store in the freezer and when ready to eat, thaw your lolly at room temperature for a few minutes. Enjoy!