Ohhh yesss! Just take a look at these delicious beauties! 🙂 Is there anyone who doesn’t love magnum ice cream? If there is one thing I have been missing then it’s probably this. But, not to worry anymore, because this raw vegan magnum with salted caramel is heavenly and the perfect ‘healthy’ substitute for the real one. I have been experimenting with ice cream a lot lately, just because it’s boiling hot in Israel and because I LOVE ice cream! It’s really fun, and once you get the hang of how to create a good base, you can basically add in all the flavours you like. Now, vanilla and salted caramel are a great combination and this is just the perfect treat for all ice cream lovers out there! 🙂
As always, the recipe is completely plant-based, refined sugar and dairy-free! Due to the combination of cashews and coconut cream you get a really creamy and sweet inside and the salted caramel, together with the chocolate shell, makes it just about perfect. I got the inspiration for this amazing recipe from the lovely Erika from rawness.se and just adapted it according to my own taste. If you’re into raw food, you should definitely check out her website!
Now, all you’ll need for this recipe is a good quality high-speed blender, so that there won’t be any cashew pieces left and these ice cream molds. I always make sure to immediately wash the wooden sticks after eating so that I can use them again, and these molds just really give that authentic magnum look.
Instead of combining the coconut oil with the raw cacao powder, you can also just use melted dark chocolate for the chocolate covering. Works equally good and is maybe more convenient if you don’t have access to high quality raw cacao powder. As for the toppings, get creative! I tried them with shredded coconut, sliced almonds, buckwheat groats and granola, all of which tasted amazing.
If you try this recipe, please let me know in the comments below how you liked it and tag me on Instagram or use the hashtag #thetastyk so that I can see all you amazing recreations! 🙂
- Ice cream filling:
- ½ cup cashews (soaked overnight)
- ½ cup coconut cream
- 1 tsp vanilla bean powder
- ⅛ cup maple syrup
- 6 pitted Medjool dates
- ¼ cup coconut cream
- pinch of Himalayan salt
- ½ tsp vanilla bean powder
- ¼ cup melted coconut oil
- ⅓ cup raw cacao powder
- ⅛ maple syrup
- crushed raw almonds
- shredded coconut
- buckwheat groats
- Place all the ice cream ingredients into the blender and mix until you have a smooth mixture.
- Pour the ice cream mixture into the molds until they are ¾ full (make sure not to fill them up completely so you have some space left for the caramel).
- Add the wooden sticks and place the filled molds into the freezer for about 1 hour (the ice cream should be quite firm already).
- In the meantime prepare the salted caramel filling by placing all ingredients into the blender and mixing them until you get a creamy texture (this will take some patience and you will have to use you blender stick to mash up the dates).
- Once you got the desired texture spread the caramel evenly into the remaining ¼ of the molds.
- Place the molds back into the freezer for 1-2 hours until the caramel has hardened up.
- Combine all the raw chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.
- Dip each popsicle into the chocolate, top with crushed almonds if desired and place them on a baking sheet in the freezer to dry. Make sure to let them defrost for about 3-5 minutes at room temperature before eating!
Recipe adapted from rawness.se – made changes according to my personal taste!
Disclaimer: Please note that some of the links above are affiliate links and if you purchase through those links I’ll receive a small commission with no additional cost to you. I’m only affiliated with companies and products that I recommend and trust.
Love it! I own and operate a vegan B&B.
Where did you get the molds to make them?
That’s great! Thanks so much 🙂
Here is the link to buy the molds!
do you still need the coconut oil and maple syrup if you use melted dark chocolate in stead of raw cacao?
Hi Orr! No, you won’t need those ingredients if you use melted chocolate. I just used a raw chocolate version in this recipe, that’s why the maple syrup is essential for sweetness and the coconut oil for the consistency of the raw chocolate 🙂
I’m really up for trying your recipe! looks delicious!
As I’m cashew nuts intolerant, do you know if other nuts can substitute the cashew nuts? Almonds?
Florence & Matthew
Hi guys! 🙂 So far I’ve only tried this recipe with soaked cashews myself, I’ve had other people suggesting soaked almonds though. So that could be an option 🙂
lets trey then 🙂
Hi, i am confused by the video presentation of coconut cream. I know coconut cream as being quite firm and fatty. The video showed a liquid looking like coconut milk. Can you clarify if it is canned milk or cream that should be used? Thank you.
Hi Raina, the coconut cream is liquid because I shaked it before. If I would have put it into the fridge it would firm up and be as you described. I have been using full fat coconut cream as you said, as the fat percentage is important for the creaminess of the ice cream! 🙂
lets try then 🙂
Can the nuts be substituted by anything??
Maybe with a different kind of nuts, but I haven’t tried it so far. If you have a nut allergy it might be tough. You could just use the sweetened coconut cream, but it will definitely lack creaminess as the cashews give it this awesome texture
Smiley Queen says
Made these today – never realised vegan caramel cd taste so good! Been searching for years for something that wd replace the original and this is EVEN BETTER!!! And a fraction of the cost – 1/6th of the price of the standard magnum – A MILLION ZILLION INFINITE THANKS- this has transformed my life! ( not kidding , toffee was my one weakness and this has bridged the gap so I can now wholeheartedly BE VEGAN! Xxx
I know right?! 🙂 Date caramel is just the best! So happy you like it! 🙂 xx
OMG! I made these the other day and my whole family (including husband) loved them!! Thank you for for giving us healthy and yummy alternatives! 🙂
Tanya Leyson says
HI, thanks so much for creating such a great blog! Where did you get the icecream moulds from?
Thanks Tanya! 🙂 I’m glad you like it! I got mine from Amazon: https://www.amazon.com/gp/product/B0089JFT1Y/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0089JFT1Y&linkCode=as2&tag=thetastyk-20&linkId=d541bd7eef8c3fbe00a3f5376397bbb9
How many calories is one ?
There are 478 calories in each ice cream (makes 4)
Why are all the delicious vegan recipes made of cashews :'(( they’re too expensive in our country
I know 🙁 also here they are quite expensive, that’s why I only use them once every 1-2 weeks…
Hi Kirtsten! I stumbled across your blog via facebook and found the vegan magnum recipe- I tried out a tester version (ie, not in molds or with chocolate) and was astounded by the result! Fantastic texture and consistency, and the taste was incredible! I have tried coconut ice cream before but it was too, coconutty.. if you know what I mean, so the addition of cashews and such delicate sweetness of the maple syrup and vanilla is wonderful. As you can probably tell, I’m totally hooked on this ice cream!
I hope it is healthy.. kinda!
Hey Laura! 🙂 So happy you like it! You should try the ‘real’ version then including the chocolate and I’m sure you’ll love it even more! 🙂 I know, the texture is amazingly creamy and not too coconutty 😉
It’s definitely much healthier than the original, plus lower in fat and no processed sugar, so I’d say yeaaaahhh 🙂
That recipe looks DELICIOUS and I am excited to try it. But I have helped my parents with their maple syrup business and it is very much cooked, so not a raw food.
So happy you like it! Just looked it up, you’re totally right about the maple syrup 🙂 gotta change the name then.. thanks! xx
Shauna Kelln says
What type of almonds are you soaking? (Raw, unpasteurized,, or regular almonds you can find in any grocery store?)
For the magnum I usually use soaked cashews and almonds just for the toppings, because the texture of cashews is just much more smooth and creamy. Anyways, I always buy regular almonds in normal grocery stores for all of my recipes 🙂
Charles Robertson says
What is the best way to melt coconut oil?
And, if I decide to use dark chocolate instead of cacao powder, do I still need to use maple syrup?
This recipe looks delicious. I am soaking the cashews at the moment…
I always melt my coconut oil simply in a non-sticking pan 🙂 and if you use dark chocolate there is no need to add maple syrup. I either make my own chocolate (cacao powder, melted coconut oil and maple syrup) or use dark vegan chocolate and add a tsp of coconut oil to make it more smooth! 🙂
Charles Robertson says
And one other thing…
If I wanted a milk chocolate instead of dark chocolate coating, could I add coconut cream to the melted chocolate & maple syrup?
You can add some coconut cream! 🙂 It’ll turn out delicious but the way I experienced it will be a bit more creamy so you might wanna add some maple syrup or coconut oil as you suggested. Also it won’t really turn out like milk chocolate I think, at least it didn’t for me, but it was much less bitter and really creamy 🙂
Hi there, Just wondering if i can use vanilla bean paste instead of powder?
Yes! Definitely 🙂
Thank you! Amazing recipe. The non-vegan in the household loved them too.
this ice cream is very fantastic – just tried it – and for sure – this will become x-mas dessert!!!!! 🙂
I’m happy you like it! 🙂 xx
Thoughts on subbing cocoa butter in place of coconut oil for the shell?
Never tried it with cocoa butter as it’s so expensive where I live 🙁 but please let us know how it worked in case you try it! xx
Can I say this totally made me astounded? So great!!
Yay! Thanks so much! 🙂
Hi ,your recipe is amazing ! But if I don’t have coconut oil for the cocoa mix, coconut oil and maple syrup by which I can replace it please ?
You could simply use melted dark chocolate instead of making your own chocolate cover 🙂
On of my children hate coconut. Do you have an idea what could replace coconut cream ? I am afraid soja cream or soja yoghurt will not set up the same.
Amazing! I was so surprised by the date-caramel!
Oh my goodness! I’ve now tried two of your ice cream recipes and they are both amazing! I picked up mini molds and reusable sticks and they turned out looking absolutely perfect! I topped some with shredded coconut, some with chopped almonds, and some with a sprinkle of big flaky sea salt. My non-vegan partner loves them too! Thank you!
Ps- I made 12. I think a bar is just enough sweet to curb the sweet tooth. When I figured an estimate of calories I got approx 150 per bar for those who are counting.