Cherry Coconut & Vanilla Magnums

Gluten Free, Dairy Free, Egg Free, Sugar Free, Vegan and Paleo

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This is my homemade, whole food take on the classic magnum ice creams with a delicious cherry twist - but without the dairy! These magnums are a healthy, indulgent treat and are completely gluten, dairy, egg, refined sugar free, vegan and paleo friendly too.

When making these magnums, I recommend choosing a non-stick ice cream mould such as a silicone mould which allows the frozen ice creams to pop out without a fuss, and is also easy to clean. These magnums are not complete without being coated in your favourite chocolate (if you would like guidance on how-to choose a good quality, additive-free chocolate, read my ‘Chocolate Swap’ post HERE for my brand recommendations). And just before the chocolate sets, sprinkle with a touch of roasted and chopped pistachios for some extra pizzazz.

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Makes 8 ice creams

INGREDIENTS

  • 2 cups cashews

  • 1 cup coconut cream (not coconut milk)

  • 3 Tbsp MCT oil

  • 3-4 Tbsp sweetener of choice (I used Lakanto for a sugar-free version)

  • 1.5 tsp vanilla powder or 3 tsp vanilla extract

  • Optional: 1 tsp ashwagandha - you can use my discount code “jordiepieface” for 10% off these adaptogens

  • 2 cups frozen cherries

  • 1 block of quality chocolate

  • 2 Tbsp coconut oil

  • Optional: top with chopped, toasted nuts (I used pistachios)

INSTRUCTIONS

  1. Add the cherries + 1/2 tsp vanilla powder or 1 tsp vanilla extract into a small saucepan. Simmer for 5 minutes with the lid on to allow the water from the cherries to escape. Now take the lid off and use a spoon to press/ break the cherries to allow the water to escape. Leave to simmer for 8-10 minutes to thicken.

  2. Add the cashews, coconut cream, MCT oil, sweetener, 1 tsp vanilla powder or 2 tsp vanilla extract and ashwagandha (if adding it in) into your food processor or Thermomix and blend until completely smooth. Scrape down the sides and blend once more.

  3. Pour all of the mixture into a pouring jug.

  4. Don’t bother cleaning your Thermomix or food processor, just add the cooked and thickened cherries straight in and blend until smooth.

  5. Pop some of the cherry puree into the bottom of each ice cream mould. Pour the ice cream filling on top evenly then top with more cherry puree until it’s all used up. Insert the bamboo paddle pop sticks evenly.

  6. Place into the freezer to set.

  7. Add the chocolate and coconut oil into a small saucepan. Heat on a low heat until fully melted and stir to combine.

  8. Pop the ice creams out of their moulds and pour the melted chocolate on top evenly with a bowl underneath the catch the excess chocolate.

  9. Place onto a plate lined with baking paper and repeat with the remaining ice creams.

  10. Drizzle a touch more of the melted chocolate onto each ice cream and sprinkle with the chopped pistachios on top before the chocolate sets.

  11. Store in the freezer.

  12. Before eating, allow to thaw a bit for 10 minutes before enjoying.

For more delicious dairy free ice cream recipes, check out my Chocolate Peppermint Ice Creams