Full disclosure: I did not set out to make magnum ice creams.
Instead, I set out to make a simple caramel slice, which was delicious by the way, but on this particularly warm day I decided to pop the remaining slices into the freezer.
The result was simply accidental genius. And best yet – it was ridiculously simple to make.
The moment I realised I had created homemade magnums out of just 7 ingredients (cashew, dates, water, coconut milk, vanilla extract, salt and chocolate), I was literally at a lost for words. So naturally, I substituted words for a little dance around my hall…oh, and there may have been several “WHOOP WHOOP” sounds that escaped my lips… but hey – don’t judge! A lady has to celebrate somehow! Anyhow, let’s get to making these yummy Magnums!
The above shot is a picture of the frozen caramel ice cream before it was coated with dark chocolate. It’s the result of blitzing soaked cashews, softened dates, vanilla extract, coconut milk and a little salt, until smooth! And then I froze it in a loaf tin lined with cling wrap, and cut portions out of it with a cookie cutter. Mmm, caramelly deliciousness!
P.s. I used dried dates in this recipe and added water to them for the sake of cost and convenience! I’m sure you could use fresh medjool dates in place of these but you’re going to have to reduce the amount of (or even maybe omit) the water used in this recipe.
I’m currently working on a different recipe where I can separate out the caramel and vanilla portions so I can get that swirly duality of colours (gotta love that contrast between that butterscotch brown and creamy white!) but I’m almost glad I did them together at first because it’s just, well, a little less work – Haha! Just chuck everything into a food processor and you’re essentially good to go.
Here are the completed magnums, each roughly the size of my palm. I got creative and attempted to recreate the ripple effect on the chocolate by allowing the initial chocolate coating to set, and then running a hair dryer over it… and voila! Ripple effect achieved! (Talk about multiple uses for household gadgets! Love!)
Anyhow, I do hope you try this recipe. It is simple to make, definitely delicious, and also much healthier* than a store-bought Magnum – SCORE! :)
*Dates do contain natural sugars but are also high in fibre and other goodies!
Healthy Caramel Magnum Ice Creams
1 cup cashews, soaked overnight
1 cup dry pitted dates (150g)
1/2 cup water
2.5 tbsp coconut milk (or any other plant based milks)
Pinch of salt
1/4 tsp vanilla extract
150g good quality dark chocolate
Other things you’ll need
(1) Cling wrap
(2) A loaf tin or rectangular container to set your “ice cream” in
(3) A sheet of baking paper
(4) Popsicle sticks, optional if you can’t find any
1. Add your pitted dates and water to a small pot. Bring it to a boil, then cover with a lid and let simmer for roughly 5-7 minutes. At this point, you should be able to easily smash your dates with the back of your fork into a paste. Set this aside to cool.
2. Drain your cashews, then add them to a food processor with your date paste, coconut milk, salt and vanilla extract. Blitz until completely smooth, stopping to scrape the sides down every now and again. Next, line a rectangular container or loaf tin with cling wrap. Pour your cashew and date “caramel” mixture into the lined container. Smooth it over with the back of a spoon, then wrap the excess cling wrap over your mixture. Set this in the freezer until firm, I usually let this happen overnight.
3. The next day, use cookie cutters or the mouth of a jar to cut out 6 pieces from your caramel mixture. Reform the excess mixture into a whole piece before cutting out remaining portions. Note: you can also cut your portions into squares or rectangles – whatever works best for you! If you choose to use them, gently pierce each one with a popsicle stick. Pop these portions back into the freezer while you melt your chocolate – this will make them easier to work with later.
4. Melt your chocolate in a microwave or bain-marie. Then take your caramel portions out of the freezer and coat each side of each portion with the chocolate and set them aside on some baking paper. For a ripple effect, allow the chocolate to set completely before blowing directly with a hair dryer which has been set to high heat – this is completely optional and for aesthetic purposes alone. Return your ice creams to the freezer. They will last for at least a month or two in the freezer but trust me, they’ll disappear before then. ;)