Dark Chocolate Salted Caramel Ice Creams

Dark Chocolate Salted Caramel Ice Creams (Vegan GF)

Rich and creamy vanilla ice creams with a salted caramel swirl all enrobed in a thick dark chocolate shell. These homemade vegan, gluten-free and simple magnum ice creams are delicious on a hot summer’s day.

As I have said a few times already this year, I am really into homemade ice cream this summer season. Magnums used to be my favourite ice cream as a child, or a cornetto with the chocolate bit at the bottom, as they were so cooling and delicious and you got chocolate in every bite. Original, crunchy almond and white chocolate… they were all my favourites and I am so happy that there are a few dairy-free alternatives in the shops today. 

Dark Chocolate Salted Caramel Ice Creams
Dark Chocolate Salted Caramel Ice Creams

If you’re looking to take your ice cream addiction to the next level, I highly recommend you try making your own. This recipe is no-churn, meaning you do not need an expensive ice cream machine and they hit the spot very time. They taste better than the shop-bought magnums, in my opinion.

These Dark Chocolate Salted Caramel Ice Creams are:

  • Rich and creamy
  • Vanilla sweet and chocolatey
  • Easy to make
  • Oozing with homemade salted caramel
  • Delicious and refreshing
  • Naturally vegan, dairy-free and gluten-free
  • Fun for all the family
Dark Chocolate Salted Caramel Ice Creams
Dark Chocolate Salted Caramel Ice Creams
Dark Chocolate Salted Caramel Ice Creams
Dark Chocolate Salted Caramel Ice Creams

These really are my new favourite thing, as well as my Chocolate Mango Magnum Ice Creams, too. Both recipes only require a handful of ingredients which I will explain here or skip down to the recipe card at the bottom for the full ingredient list and method.

  • Cashew nuts: these are essential for the ice cream, and I do not suggest swapping them for another nut.
  • Coconut cream: this is the solid part of coconut when you chill a tin of coconut milk in the fridge. Simply scoop off the solid part and save the rest for smoothies, curries and soups.
  • Maple syrup: for a little bit of sweetness. You can also use another sticky syrup like agave or vegan honey.
  • Vanilla essence: for the vanilla ice cream flavour. You can also use vanilla powder.

The key step is to first soak the cashews, there is a quick soak and regular overnight soak in the method below, and then add the cashews to a blender with the other ingredients until really creamy. This bit is important so keep going until there are no lumps.

Then layer the Dark Chocolate Salted Caramel Ice Creams into an ice cream mould with the vanilla ice cream mix and the homemade salted caramel. This is another winner recipe that requires very little effort. Simply stir together:

  • Smooth almond butter: the smoother and runnier the better for caramels and you can also use another nut butter like cashew or peanut or use a seed butter like tahini for a nut-free caramel.
  • Maple syrup: for the sticky texture and smoothness to hold the caramel together. like above, you can use antoher sticky syrup.
  • Coconut oil: this keeps the texture of the caramel silky smooth.
  • Salt: for them “salted” caramel element!
Dark Chocolate Salted Caramel Ice Creams
Dark Chocolate Salted Caramel Ice Creams
Dark Chocolate Salted Caramel Ice Creams
Dark Chocolate Salted Caramel Ice Creams

Once the Dark Chocolate Salted Caramel Ice Creams are layered up, simply freeze them overnight and when you wake up you will be so happy that you made these the day before. Now onto the fun bit, coating the ice creams in the chocolate, after all, a magnum is not a magnum without the chocolate shell! Melt the dark chocolate and then either dip or coat the ice creams until they are fully covered. You have to work fairly quickly as the chocolate starts to set.

Sprinkle over your desired toppings like crushed nuts, desiccated coconut and I added some rose petals to make these Dark Chocolate Salted Caramel Ice Creams extra special, but you could also leave these as they are. Now onto the even more fun part: eating them! Either enjoy straight away sat in the sunshine or pop them back in the freezer to enjoy later.

These Dark Chocolate Salted Caramel Ice Creams are such a great family treat and I hope you will all love then. They are made from plant-based, gluten-free and delicious wholefoods but taste just like your favourite childhood ice cream.

If you are looking for more ice cream and summer recipes, how about my:

Dark Chocolate Salted Caramel Ice Creams (Vegan Gluten-Free)

  • Servings: 4-6
  • Difficulty: easy
  • Print

Rich and creamy vanilla ice creams with a salted caramel swirl all enrobed in a thick dark chocolate shell. These homemade vegan, gluten-free and simple magnum ice creams are delicious on a hot summer’s day.

Ingredients

    Ice Cream:
  • 70g cashew nuts
  • 120g coconut cream (from 1 x 400ml tin of full-fat coconut milk)
  • 2 tbsp maple syrup
  • ½ tsp vanilla essence
  • Caramel:
  • 10g smooth almond butter
  • 1 tbsp maple syrup
  • ½ tsp coconut oil, melted
  • Pinch of salt
  • Chocolate:
  • 150g dark chocolate
  • Crushed nuts/coconut/rose petals

Directions

  1. Chill the tin of coconut milk in the fridge overnight. Soak the cashew nuts overnight or for at least 8 hours in filtered water. Drain and rinse before use. Or, add the cashews to a pan of water, bring to the boil with a lid on then remove from the heat and allow the cashews to sit for 15-20 minutes then drain.
  2. Scoop out 120g of the solid coconut cream from the coconnut milk tin (save the rest for smoothies etc) and add with the cashews, maple syrup and vanilla to a high-speed blender and blend until really smooth.
  3. Make the caramel by whisking all the ingredients until smooth.
  4. Fill each ice cream lolly mould halfway with the ice cream mix, add on some caramel and fill almost to the top with more ice cream and add on some more caramel. Use a small knife to swirl the caramel through. Insert lolly sticks into the ice creams and set in the freezer for 4-6 hours or overnight, or until set. Or, you can use this same method with siliicone cupcake case and no lolly stick is needed.
  5. Melt the chocolate and place in a small cup to fill about ¾ full (you will have some chocolate leftover at the end, but it is easier to have more when coating the ice creams). When ready, remove the ice cream from the mould, dip into the chocolate cup to cover completely, allow any excess to drip off and then place on a parchment lined tray. Drizzle over some extra chocolate and quickly sprinkle with any nuts/coconut/rose petals and keep in the freezer until ready to eat.
Dark Chocolate Salted Caramel Ice Creams
Dark Chocolate Salted Caramel Ice Creams

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

With salted caramel magnum love x

13 thoughts on “Dark Chocolate Salted Caramel Ice Creams (Vegan GF)

  1. naturally.sophiexx says:

    Hey my friend Amy. Honestly your vegan magnums look divine and I love 💕 the salted Caramel flavours. Yay 😁 to no ice cream maker as I haven’t got one and I thought you can’t make ice cream 🍦 without a maker. Splendid photography as always and so vibrant like a rainbow 🌈. Aww 🥰 dark chocolate 🍫 looks fab.
    I definitely will tag you into my bakes as always using your recipes for sure and hope you all as a family staying safe. My dog 🐶 B says woofs to your cat.

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