Vegan Magnum Ice Cream

Easy-to-make MAGNUM vegan ice cream. You can now make the most famous mainstream ice cream known by yourself in few minutes!

The heat of the summer has finally arrived and we love it! Don’t we? I’ve probably embodied some kind of lizard in my past lives that’s why I love sitting in the sun so much. The Sun gives us light, warmth and energy to make all earthly systems work. And not only physical systems, but physiological systems as well. It furnishes important rays that enhance the health of human beings, and all other animals. Exposure to sunlight is thought to increase the brain’s release of a hormone called serotonin. Serotonin is associated with boosting mood and helping a person feel calm and focused while on the other hand at night, darker lighting triggers the brain to make another hormone called melatonin which helps us to sleep. Also, regular sun exposure is the most natural way to get enough vitamin D. To maintain healthy blood levels, aim to get 10–30 minutes of midday sunlight, several times per week. People with darker skin may need a little more than this. Your exposure time should depend on how sensitive your skin is to sunlight though. 

What we are drawn to the most during the summertime is cold and fresh foods. Fruits are an amazing option to keep fit while hydrating the body but we also need something naughtier. Actually these ice creams I’m gonna be showing you today are pretty healthy, they are vegan so totally milk-free. What you need is just an ice-cream silicone mold and then few ingredients available at any supermarket.

Let’s see together how to make them:

WHAT YOU NEED (around 4 small servings)

For the filling:

• 250 ml soy / rice whipping cream (or 2 cans of full-fat coconut milk + 1 Tbsp powdered coconut sugar)
• 1/2 Tbsp maca powder (optional)
• 1/4 tsp vanilla pods

For the shell:

• 300 gr vegan dark chocolate
• pistachio / hazelnut chunks to decorate (optional)

DIRECTIONS:

First of all you need to buy a silicone ice cream mold (you can get it from Amazon). It already comes with the wooden holding stick.

Note: If you want to make a whipping-cream-free version you have to chill 2 cans of full can coconut milk in the fridge overnight and then scrape out the solid part that have formed on top the next day to be used.

Start by wiping the soy cream and when firm add the vanilla and maca superfood powder (optional). Maca powder gives a very pleasant unique taste that pairs very well with chocolate as well, you can find it in health stores or online. 

If you want to use the coconut cream just whip it adding 1 Tbsp of powdered coconut sugar and then the rest of the ingredients. 

Fill the ice-cream molds and place in the freezer till frozen (around 2 hours)

Now melt the chocolate at a bain marie (or in the microwave) and put it in a tall and narrow container such a tall tumbler glass. This way it’s gonna be easier to dip in the ice-cream pops. 

Now take the ice-cream out and dip each in the melted chocolate. Sprinkle any hazelnut or pistachio chunks on it and lay on a sheet of parchment paper ( I created a colorful white vegan chocolate pattern on each). Place back in the freezer to set and there you go! In around 30 minutes they are ready to be eaten. With the chocolate leftovers you can create some patterns on top or keep it in the fridge to be used in other preparations. 

These ice cream pops can be stored frozen up to even 1 month but I bet they won’t last so long!

It’s now time for you to make your own ones. Try out the recipe and let us know what you think about it! Share your results tagging @kaataa_get_closer in your instagram photos so we can keep up with your work! See you next Wednesday with another interesting article about the vegan culinary world!