Vegan, lactose-free and refined sugar-free homemade magnums.
Base For Ice Cream
- 270 g of coconut cream
- 150 g of almond butter (peeled and/or unpeeled)
- 7 g of ground cinnamon
- 8 g of date paste
- 150 g of dark chocolate
- shredded coconut
Phase 1: Combine the coconut cream, almond butter and cinnamon in a bowl. Mix well. Add the date paste and combine all ingredients together.
Phase 2: Pour the ice cream mixture into the moulds until they are filled. You can put the wooden stick in before pouring in the ice cream mixture or after.
Phase 3: Put the filled molds in the freezer for about 2 hours
Step 4: Meanwhile, prepare the ice cream toppings. Crush the pistachios and almonds in a blender (with a few pulses). Melt the dark chocolate in a double boiler (or in the microwave) and remember to keep it melted until the ice creams have been removed from the freezer.
Step 5 : Remove the molds from the freezer. Dip each popsicle into melted chocolate, top with ground almonds, crushed pistachios or coconut flakes (optional).
Phase 6: Place them on a baking sheet (or plate) in the freezer to dry for about 3-4 minutes. Make sure you let them thaw for about 5 minutes at room temperature before eating!
Step 7: Enjoy your delicious ice cream!
Get creative with the garnishes, I used chopped pistachios, almonds and chopped coconut but you can be creative and adapt them to your tastes. I will try to fill them with caramel and add some fruity flavor soon!!!