Raspberry Ripple & Salted Caramel Magnums
- Addicted to dates
- May 19, 2019
- 3 min read
Probably one of my favourite ways to make homemade ice-cream is be making these little magnum-like pops. Seeing as raspberry ripple ice-cream is a firm favourite in so many households, I thought why not combine the two to make these raspberry ripple magnums. Win, win!
The layer of salted caramel is made from a base of soft medjool dates and tahihi paste meaning it's so much healthier than your standard salted caramel. Tahihi is just a paste made from sesame seeds, it's a great ingredient for both sweet and savoury recipes. However, if you are unable to find it in your local shop, why not try making your own by toasting some sesame seeds and blending them into a paste? You can also substitute the tahini with peanut butter, almond butter, cashew butter or sunflower seed butter.
The fruit and creamy raspberry-ripple pairs so well with the sweet caramel and crisp rich chocolate outer shell. Just one bite and you will be in vegan ice-cream heaven, promise!
This recipe, on top of bring vegan and gluten-free is also nut-free, provided you don't substitute the tahini as suggested above.
WHY MAKE THIS RECIPE?
Plant-based and Vegan-friendly
Indulgent and Delicious
Fruity and Chocolatey
Great for kids
Great for ice-cream lovers
Easy to make
Egg-free
Dairy-free
Cashew-free
Peanut-free
Nut-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
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Salted Caramel Raspberry Ripple Magnums
Serves: 4
Preparation time: 20 minutes
Set time: 6 hours
Total time: 6 hours 20 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
CARAMEL
10 medjool dates (pitted)
¼ tsp Himalayan pink salt
2 tbsp light tahini
4 tbsp soya milk (or any other plant-based milk)
2 tbsp maple syrup
ICECREAM
1 can chilled coconut milk (use only the thick part from the top of the can)
3 tbsp maple syrup
1 tsp vanilla bean paste
1 tsp coconut oil
2 tbsp coconut yoghurt
2 tbsp dried raspberries (crushed)
TOPPINGS
2 tbsp dried raspberries (crushed)
300g vegan chocolate (melted)
INSTRUCTIONS
CARAMEL
Add all the ingredients for the caramel 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.
Add 2 tablespoons of the caramel to the bottom of each silicone mould, smooth out with a spoon and place in the freezer.
ICE-CREAM
Add the coconut milk, maple syrup, vanilla bean paste, coconut oil and coconut yoghurt to your blender and blitz until smooth.
Gently place an ice-cream stick into each mould.
Pour into a bowl and crumble in the dried raspberries, stirring gently afterwards.
Pour the ice-cream into the moulds on top of the caramel layer.
Place in the freezer to set for a minimum of 6 hours.
GARNISH
Once ready, carefully remove the ice-creams from their moulds.
The caramel will most likely stick to the mould, but don’t worry, just spoon it out and spread it back onto the ice-cream and even out using your spoon.
Coat each ice-cream with melted chocolate and sit on parchment paper to set.
Drizzle a little more chocolate on top of each ice-cream before dieting with the crumbled dried raspberries.
Serve immediately or store in the freezer in an airtight container.
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