Magnums would have to be one of the most popular ice creams around and now that they have a range of dairy free ice creams, they have an option to suit just about everyone.
One of my all time favourites would have to be their Double Caramel Ego. There is no denying that milk chocolate, caramel and vanilla ice cream is a match made in heaven.
So when we released our MOD Icy Pole Moulds, I knew this was something I would need to try and recreate.
These Homemade Magnums are everything. They are sweet and delicious and the ultimate treat. However as an added bonus, they are gluten free, vegan friendly and refined sugar free. They are guaranteed to satisfy that sweet craving and not leave you feeling hyped up on sugar afterwards.
The base is made simply by blending a few simple ingredients together. For the coconut cream, make sure you refrigerate 2 cans of full-fat coconut milk or cream overnight so that the thick cream separates to the top of the can. This is the part we want to use. The vanilla base is then covered by a layer of your favourite chocolate. Next comes the caramel which is made with just four ingredients. This is layered on thick and followed by another layer of chocolate.
I would start making these at least a day ahead as it is required for each layer to be frozen before the next is added but they are very easy and require just a few simple ingredients.
Using a silicone based icy pole mould is preferred over a hard plastic mould as the silicone can be stretched and maneuvered making it easier to pop out the frozen treat. Our icy pole mould can make up to 10 icy poles at once and can be found here.
1 1/4 cups solid coconut cream or full fat coconut milk
1/3 cup maple syrup
1 1/2 cups raw cashews, soaked in boiling water for 20 minutes
1 tsp vanilla extract
For the caramel layer
1 cup coconut butter
1 cup (250ml) pure maple syrup
1 tsp vanilla extract
1/4 tsp salt
For the chocolate layer
800g your favourite chocolate, vegan and/or refined sugar free if desired
Directions
Start this recipe at least 24 hours ahead.
For the base
Add all the base ingredients to a blender and blend until smooth and creamy.
Pour into your icy pole mould and insert in wooden popsicle sticks.
Place into freezer and freeze for at least 8 hours.
For the first chocolate layer
Once the base of the magnums have frozen solid, place half the chocolate in a glass wide enough to fit a magnum.
Heat chocolate in a microwave until melted. Allow to cool slightly. Place a sheet of baking paper on a flat plate.
While waiting for the chocolate to cool, take the frozen magnum bases out of the freezer and carefully run some room temperature water around the outside of the moulds to soften the outermost layer of the magnum. Then pull at the silicone around the magnums to loosen to moulds from the ice cream.
Extract the magnum from the moulds and one at a time, dip the magnum in the melted chocolate to coat. Hold the magnum in the air for a minute or so until the chocolate has started to freeze against the base of the magnum, then lay onto the prepared plate.
Continue until all magnums have been done and then pop fridge back in the fridge to set for another 45 minutes - 1 hour.
For the caramel layer
Once the chocolate layer is set, make the caramel sauce.
Combine all ingredients in a saucepan over medium heat.
While stirring constantly, bring the caramel to a low boil, then reduce to a simmer and simmer for a couple of minutes until everything is combined and the caramel has turned golden.
Remove from heat and allow to slightly cool for 5 minutes. The more it cools, the thicker it will become. You want it soft enough that it is easy to spread on top of the chocolate layer but not too hot that it will melt the chocolate.
Take the magnums out of the freezer and using a teaspoon spread the caramel onto the magnums.
Place back in the freezer and freeze for an additional 1 1/2 - 2 hours.
For the second chocolate layer
Follow the exact same steps as with the first layer.
Place back in the freezer to set for 30 minutes - 1 hour.
Remove the magnums five minutes before you are heading serve. Keep any spare magnums in a tupperware container in the freezer.
