Description
Indulge guilt-free with these Magnums Café Chocolat Végétaliens, a vegan coffee-infused ice cream bar coated in rich dark chocolate. Made with whole coconut milk, cashew cream, and high-quality instant coffee, these frozen treats deliver creamy texture and bold flavor without any dairy or refined sugars. Perfect for a refreshing vegan dessert that satisfies your sweet tooth while keeping it wholesome.
Ingredients
Scale
Ice Cream Base
- 1 can Whole Coconut Milk (full-fat for best texture)
- 1 cup Cashew Cream (soaked cashews blended)
- 1/3 cup Pure Maple Syrup (can substitute with agave nectar)
- 2 tbsp High-Quality Instant Coffee (strong variety)
- 1 tsp Pure Vanilla Extract
- 1 pinch Salt
Chocolate Coating
- 200 g Vegan Dark Chocolate (70% cacao or more, vegan-friendly)
- 2 tbsp Coconut Oil (can substitute with neutral oil)
- Optional: Extra Maple Syrup (for added sweetness)
Instructions
- Prepare Ice Cream Base: Scoop the solidified cream from the refrigerated whole coconut milk into your blender, ensuring only the thick part is used for a creamy consistency.
- Add Flavorings and Sweeteners: Add the cashew cream, pure maple syrup, high-quality instant coffee, pure vanilla extract, and a pinch of salt to the blender. Blend the mixture until it becomes silky smooth and well combined.
- Taste and Adjust: Sample the blended mixture and, if needed, adjust the sweetness with more maple syrup or coffee intensity to your preference.
- Chill for Flavor Development: Refrigerate the blended base for about 30 minutes to let the flavors meld together for optimal taste.
- Fill the Molds: Pour the chilled ice cream mixture into ice cream molds, inserting popsicle sticks in each mold for easy handling.
- Freeze Thoroughly: Place the molds in the freezer and freeze for at least 6 hours or overnight until solid.
- Prepare Chocolate Coating: Chop the vegan dark chocolate and melt it gently with the coconut oil, either using a double boiler or microwave in short bursts, stirring frequently until smooth.
- Coat Ice Cream Bars: Remove the frozen ice cream bars from the molds and quickly dip each bar into the melted chocolate, allowing any excess to drip off to form a thin chocolate shell.
- Set and Finish: Lay the coated bars on parchment paper. Optionally, sprinkle with toppings of your choice before returning them to the freezer to allow the chocolate coating to harden.
Notes
- Use full-fat coconut milk for the best creamy texture and flavor.
- Soaking cashews overnight ensures a smooth cashew cream base.
- The coffee can be adjusted according to your strength preference to balance bitterness and flavor.
- To prevent cracking, dip the ice cream bars quickly in the chocolate and return immediately to the freezer.
- Optional toppings like crushed nuts or shredded coconut can be added during chocolate setting for extra texture.
