Blackberry White Choc Magnum Ice-creams

Addicted to dates
Jul 9, 2019
2 min read

Are you getting bored of all these ice-cream recipes yet? This frozen treat rampage I've been on lately has been fuelled by the warmer (ahem, as in above 15°C) weather. But seriously, who doesn't love a good homemade ice-cream? So much better than the ones you buy in the shop and most importantly, free from any animal derived ingredients making them dairy-free, honey-free, egg-free and vegan-friendly!

For this recipe I've used shop bought vegan white chocolate, but if you're feeling adventurous why not make your own white chocolate from scratch using this recipe.

Now I'd love to hear from you, what ice-cream flavour combination would you like to see published here next? We've still got a couple months of warmer weather (fingers crossed!) so let's make the most of it :)

WHY MAKE THIS RECIPE?

Plant-based and Vegan-friendly
Uses seasonal blackberries
Easy to make
Egg-free
Dairy-free
Free from animal derived products
Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

#icecream #dairyfree #dairyfreeicecream #vegan #magnum #blackberry #blackberries #whitechocolate #homemade #eayrecipe #vegandessert #veganrecipe

Blackberry White Choc Magnums

Serves: 4

Preparation time: 10 minutes

Set time: 6 hours

Total time: 6 hours 10 minutes

Equipment:

High speed blender

Silicone ice-cream moulds (to fit 4 ice-creams, I used magnum shaped ones by a brand called silikomart)

Wooden ice-cream sticks

INGREDIENTS

ICECREAM

1 can chilled coconut milk (use only the thick part from the top of the can)

1/2 cup vanilla flavoured soya yoghurt

3 tbsp maple syrup

10 fresh blackberries

1 tsp ground cinnamon

1 tbsp coconut oil

TOPPINGS

120g vegan white chocolate

1 tbsp coconut oil

30g vegan dark chocolate

INSTRUCTIONS

ICE-CREAM

Add all the ingredients for the ice-cream to your high speed blender and blitz until smooth and creamy. You may want to scrape down the sides of the jug with a spatula throughout the process to make sure everything gets blended evenly.
Gently place an ice-cream stick into each mould.
Pour the ice-cream into the moulds.
Place in the freezer to set for at least 4 hours

GARNISH

Once ready, carefully remove the ice-creams from their moulds.
Add the white chocolate and coconut oil to a bowl and sit it on a saucepan of simmering water to melt.
Stir well to combine.
Coat each ice-cream with melted white chocolate mixture and sit on parchment paper to set.
Melt and drizzle a little dark chocolate on top of each ice-cream.
Serve immediately or store in the freezer in an airtight container.