A vegan take on the classic magnum, these are rich and creamy but also free from refined sugar, gluten or random ingredients you can't even pronounce. A divine recipe by Anna from @nutsntings. Anna is a plant-based foodie, recipe creator and food photographer based in Sydney, known for her gorgeously styled and delicious creations. She believes that healthy foods are a long-term investment in your own happiness. Find more about Anna at her website nutsntings.com or her Instagram @nutsntings.
Vanilla Ice Cream Base: To make the vanilla ice cream, make sure cashews have been soaked in water overnight or 1 hour in hot water prior to blending. Melt the cacao butter. Next mix cacao butter together with the remaining ingredients in a high-speed blender and blend until smooth. This might take 4-5 minutes. Caramel Filling: Add all ingredients into a high-speed food processor and blend until mixture is smooth and no date chunks remain. Add a dash of water or plant milk if needed, to help the blender processing the mixture Chocolate Ice Cream: Divide mixture into two. Set one aside. Next add 1 tsp of cacao and 1/2 tsp of hazelnut into the mixture and blend again until smooth. Assemble the ice cream lollies: First pour some of the vanilla mixture into the silicon moulds (about two tablespoons), then add a big blob of caramel and finish it with the vanilla mixture. Repeat the exact same process with the chocolate mixture yet place peanut butter into the middle of the mixture. Insert the ice cream sticks and freeze lollies for 4-5 hours or overnight. Melt chocolate of your choice. Take lollies out of the freezer and dip quickly into chocolate. The chocolate will harden very quickly, so you should be able to lay those down on a plate lined with parchment paper after a very short while.