Raspberry Vanilla Chocolate Magnum Ice Creams (Vegan GF)

Creamy homemade no-churn vanilla ice cream with a fruity layer of mashed raspberries all coated in rich chocolate. These homemade magnum ice creams are naturally vegan, gluten-free and easy to make.

Homemade ice creams are so fun to make, and I am really enjoying playing around with flavours this year. I have a few more up my sleeves but for now let’s talk all about these Raspberry Vanilla Chocolate Magnum Ice Creams. I thankfully, got started on these while it was still cool in the UK, meaning the ice creams didn’t melt while I was taking the photos which is a big problem when trying to shoot ice creams in the summertime as I did last year with my Chocolate Hazelnut Fudgsicles.

These Raspberry Vanilla Chocolate Magnum Ice Creams are the dream to make they rely on simple, plant-based whole foods and do not require an ice cream maker. I am so fed up of seeing beautiful ice cream recipes that you then realise need an ice cream maker. I have never had one so it seems like quite an expense but if you have one and swear by it, let me know and you could tempt me. I suppose I don’t eat ice cream all that often as I get so cold so quickly, but this year has been different as I have “had to” taste and re-taste all of these magnums just to check – and it’s been all been delicious.

A few pieces of equipment you do need to make this recipe are as follows and you will use them all the time:

• High-speed blender: I use a nutri-bullet style for smaller amounts like this one or a Vitamix is perfect if you double or triple this recipe.
• Ice cream moulds: these are fairly inexpensive, and I got mine from amazon. Just check the sizes are some are smaller than others. These are the smaller sized ones.
• Ice cream sticks: these help you get the ice creams out of the moulds and enable you to dip the ice creams into the chocolate – and then eat them!

These Raspberry Vanilla Chocolate Magnum Ice Creams are:

• Silky smooth and creamy
• With a crunchy chocolate shell
• Refreshing yet rich
• Fruity and chocolatey
• Easy to make in a few minutes
• Naturally vegan
• Lower sugar than shop-bought ones!
• Gluten-free

There are only a few simple ingredients needed for these magnum ice creams, which gives us all even more reason to make them!

• Raspberries: this is for the fruity layer inside which works so well with the creamy ice cream.
• Chia seeds: this makes a quick chia jam so that the fruity doesn’t turn the rest of the mix too wet.
• Cashew nuts: the base for a lot of ice cream recipes to come. Soaking them turns them into something magical and once blended, they are just so creamy. I prefer to soak mine overnight, but I have a quick soak 15-minutes option in the method, too. I would not recommend substituting these for a different nut.
• Coconut milk/cream: once chilled, a tin of full-fat coconut milk will separate into a solid and a liquid part. We only want the solid part for this recipe (and I have given a rough weight for this as I find all tins vary) but don’t throw away the liquid – keep it for smoothies, smoothie bowls and curries. Or, I also love using straight coconut cream which you can buy in the shops.
• Maple syrup: just a little bit for the sweetness. You could use another sticky sweetener like agave, vegan honey or brown rice syrup.
• Vanilla essence: for the classic vanilla flavour.
• Salt: just a pinch to bring out all the lovely flavours.
• Chocolate: I use a dairy-free milk/dark chocolate to coat the ice creams and then a dairy-free white chocolate to drizzle on top. I just love the contrast and the flavours together.
• Decorations: you can make these Raspberry Vanilla Chocolate Magnum Ice Creams as fancy or as plain as you like. Just work quickly as the chocolate sets within 1-2 minutes as the ice cream is so cold. I went with freeze-dried raspberries and cacao nibs, but you could add on some chopped nuts/seeds, desiccated coconut or other delicious things.

The Raspberry Vanilla Chocolate Magnum Ice Creams are then ready to eat straight away, or you can store them in the freezer for 2-4 weeks. The chocolate may turn a bit sticker the longer they sit in the freezer, but this is totally fine. Our ice creams definitely do not last long, anyway! 

I hope you will love making these Raspberry Vanilla Chocolate Magnum Ice Creams all summer (and winter) long and if you are looking for more summery desserts, how about my:

• Vegan Strawberry Cheesecake Bars
• Strawberry and Rhubarb Custard Tart
• Vegan Lemon and Blueberry Loaf
• Vegan Strawberry Cupcakes
• Coconut Mango and Brazil Nut Muffins

Raspberry Vanilla Chocolate Magnum Ice Creams (Vegan GF)

• Servings: 4-6
• Time: 10 minutes plus 4-6 hours chilling
• Difficulty: easy
• Print

Creamy homemade no-churn vanilla ice cream with a fruity layer of mashed raspberries all coated in rich chocolate. These homemade magnum ice creams are naturally vegan, gluten-free and easy to make.

Ingredients

For the Raspberry jam:
• 100g raspberries
• 1 tbsp chia seeds
For the Ice cream:
• 75g cashews, soaked
• 400ml full-fat coconut tin, chilled overnight (solid part only), OR use 175g coconut cream
• 3 tbsp maple syrup
• 1 tsp vanilla essence
• 1 pinch salt
For the Coating:
• 160g milk-dark chocolate
• 30g white chocolate
Topping suggestions:
• freeze-fried raspberries, cacao nibs

Directions

1. Soak the cashews overnight (or 6-8 hours) in filtered water and then drain and rinse. Or you can choose to quick soak them by adding them to a saucepan of water, bringing to the boil with a lid on and then removing from the heat and allowing to sit in the water for 15 minutes. Drain and rinse them. Chill the coconut milk/cream in the fridge overnight.
2. Prepare the raspberry jam by mashing the raspberries with a fork and then stirring in the chia seeds. Leave to gel for 30 minutes.
3. Prepare the ice cream mixture by adding the cashews to a blender. Scoop out the solid coconut cream from the tin (about 175g) and adding to the cashews with the maple syrup, vanilla and salt. Now blend on a high speed until really creamy.
4. Divide the raspberry mix between 4 regular-sized ice cream moulds (or 6 smaller ones) and top with the ice cream mix. Level off the tops and insert the ice cream sticks.
5. Chill in the freeze for 4-6 hours or overnight until firm and set.
6. Melt both chocolates separately and place the milk/dark chocolate into a glass about the same height as your ice creams, filling ¾ full. Remove the ice cream from the mould and dip into the chocolate. Place on parchment lined tray and then drizzle with the white chocolate and decorate as you wish (e.g. freeze-died raspberries and cacao nibs). Repeat to cover all ice creams.
7. Eat straight away or store in the freezer for 2-4 weeks.

I look forward to hearing what you think of these Raspberry Vanilla Chocolate Magnum Ice Creams so please let me know in the comments below. if you do make these ice creams, I would love to see them so tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I am also on Twitter, Facebook and Pinterest  – please say hello!

With raspberry vanilla magnum love x