Description
Delight in these creamy, refreshing Strawberry Vegan Magnum Ice Creams, perfect for a vegan-friendly summer treat. Made with coconut milk, cashew butter, and vegan yogurt, these ice creams are naturally sweetened with pure maple syrup and flavored with vanilla and luscious strawberry coulis. Coated in rich vegan chocolate and garnished with freeze-dried strawberries, they are a dairy-free, indulgent dessert that’s easy to prepare at home.
Ingredients
Scale
Ice Cream Base
- 180 g full-fat chilled canned coconut milk (see notes)
- 100 g cashew butter (or almond butter/peanut butter/hazelnut butter)
- 60 g vegan yogurt
- 60 ml pure maple syrup
- 1 tablespoon vanilla extract
Fruit Layer
- 60 g strawberry coulis
Coating & Garnish
- 180 g vegan chocolate
- Freeze-dried strawberries (optional, for garnish)
Instructions
- Prepare Strawberry Coulis: If making homemade strawberry coulis, prepare it first. Note that the recipe yields more coulis than needed for the ice cream bars, so feel free to store or divide it.
- Prep Ice Cream Molds: Place your ice cream molds on a tray that fits in your freezer. Spoon a tablespoon of strawberry coulis into the bottom of each mold, then freeze them for 30 minutes to set the coulis layer.
- Blend Ice Cream Base: In a high-speed blender, combine the coconut milk, cashew butter, vegan yogurt, maple syrup, and vanilla extract. Blend until the mixture is smooth and creamy, scraping down the sides with a spatula as needed to ensure even blending.
- Fill Molds: Transfer the creamy mixture into a piping bag for neat filling or spoon directly into the molds, then insert a wooden lolly stick into each mold.
- Freeze: Place the molds back in the freezer for 4 to 6 hours, or until the ice creams are completely set. Once frozen solid, carefully remove the ice creams from the molds and place them on a tray lined with parchment paper to keep frozen until ready for coating.
- Melt Chocolate and Coat: Melt the vegan chocolate using a double boiler method—place a heat-resistant bowl over simmering water without touching the water. Transfer the melted chocolate to a tall glass, dip each ice cream into the chocolate coating evenly, and set them back on the tray. Allow the chocolate to set for about 10 minutes. Optionally drizzle any remaining chocolate over the bars and sprinkle with freeze-dried strawberries for garnish.
- Storage: Serve immediately or store ice creams in an airtight container in the freezer, separated by parchment paper, for up to 3 months.
Notes
- Use full-fat canned coconut milk chilled overnight for best creaminess.
- You can substitute cashew butter with almond butter, peanut butter, or hazelnut butter depending on your preference.
- Ensure the vegan chocolate used is dairy-free for a fully vegan treat.
- The strawberry coulis can be homemade or store-bought; adjust quantity accordingly.
- To melt chocolate without a double boiler, microwave in short intervals stirring frequently.
- Freeze-dried strawberries add a nice crunch and tartness as garnish but are optional.
