Chocolate and Pomegranate Magnum Ice Creams (Vegan GF)

Creamy cashew and pomegranate ice creams with a homemade salted caramel all covered in a thick layer of dark chocolate. These no-churn ice creams are naturally vegan, gluten-free and so delicious.

Nothing is better than homemade ice creams, especially in the summer. The sunshine isn’t quite here in the UK, despite it being August, but seeing as it is still summertime, I wanted to share these delicious ice creams. Like a lot of my ice cream recipes, these are in the style of a classic chocolate covered magnum, which were my favourite growing up.

These homemade Chocolate and Pomegranate Magnum Ice Creams are:

• Creamy and silky smooth
• Studded with juicy pomegranate
• Layered with salted no-date caramel
• Covered in a thick layer of dark chocolate
• Easy to make from wholefoods
• Naturally vegan and dairy-free
• Gluten-free
• Fun to make

The method and ingredient list are both simple, and you only need a few ingredients to make these Chocolate and Pomegranate Magnum Ice Creams. If you want to skip ahead to the recipe card, go and make them now, or read on for a few tips and substitutions.

What goes into these magnum ice creams? As they are no-churn, we use a delicious blend of wholefoods to make the creamiest filling that sets in the freezer:

• Cashews: the basic for most of my ice creams. There is the traditional overnight soak or a quick 15-minute soak option.
• Coconut milk or cream: either use coconut cream is it comes or chill a tin of coconut milk in the fridge and scoop out the solid part.
• Maple syrup: this is the sweetness for the ice creams and you can use another sticky syrup like agave, brown rice syrup or vegan honey.
• Pomegranate juice shot: for this recipe, I used the Unrooted After Dark Pom Passion Shot* which has such a lovely flavour and also boasts ingredients like baobab and cardamom. You can use regular pomegranate juice or just any plant-based milk.
• Fresh pomegranate: stir the pomegranate into the creamy mix for a lovely pop of fruitiness.

Blend together all the ice cream ingredients until smooth (I am always amazed at how just a few simple ingredients turn into something so magical) and then stir in the pomegranate. Before filling the ice cream moulds (you can find them easily online) make the salted caramel with:

•  Almond butter: or your preferred nut butter, and I find that almond or cashew works the best. Seed butters will also work like tahini or sunflower seed butter.
• Maple syrup: for the stickiness and use the same alternatives as above.
• Coconut oil: to help make the caramel really gooey and firm.
• Salt: for the salted caramel element.

Swirl the caramel into the Chocolate and Pomegranate Magnum Ice Creams and then freeze the trays until solid. I like to leave mine overnight and then coat in chocolate the next day.  Use your favourite dark chocolate and then sprinkle over extra pomegrgante for good measure and I also like to add some cacao nibs and chopped pistachios for texture and colour. You can add desiccated coconut, another chopped nut or seed or leave them plain – they are delicious as they are.

I hope you will love making and eating these Chocolate and Pomegranate Magnum Ice Creams as they are so divine. The crack of the chocolate shell as you bite into the creamy ice cream centre and oozing gooey caramel make for the tastiest ice cream experience!

If you are looking for other homemade ice cream and summer dessert recipes, how about my:

• Dark Chocolate Salted Caramel Ice Creams
• Chocolate Mango Magnum Ice Creams
• Raspberry Vanilla Chocolate Magnum Ice Creams
• Cookie Dough Nice Cream Blizzards
• Mini Mocha Cheesecakes

Chocolate and Pomegranate Magnum Ice Creams (Vegan Gluten-Free)

• Servings: 4
• Time: 20 minutes plus 4-6 hours chilling
• Difficulty: easy
• Print

Creamy cashew and pomegranate ice creams with a homemade salted caramel all covered in a thick layer of dark chocolate. These no-churn ice creams are naturally vegan, gluten-free and so delicious.

Ingredients

For the Ice Creams:
• 75g cashews, soaked
• 400ml tin coconut milk, chilled in the fridge (or 130g coconut cream)
• 2 tbsp maple syrup
• 30ml pomegranate juice shot* (or plant-based milk)
• A pinch of salt
• 50g pomegranate
For the Salted Caramel:
• 2 tbsp almond butter
• 2 tbsp maple syrup
• 1 tbsp coconut oil, softened or melted
• A pinch of salt
For the Chocolate Shell:
• 180g dairy-free chocolate
• Pomegranate
• Cacao nibs
• Chopped pistachio nuts

Directions

1. Chill the coconut milk in the fridge overnight. Soak the cashews: either add them to a bowl with filtered water, cover and leave to soak for 6-8 hours or overnight. Or quick soak them by adding the cashews to a saucepan with water, bring to the boil, remove from the heat and place a lid on the pan and leave for 15-20 minutes. Drain and rinse the cashews and add to a blender.
2. Scoop out 130g of the solid coconut cream from the tin (or use pure coconut cream) and add to the blender with the cashews along with the maple syrup, pomegrante juice (or plant-based milk) and salt. Blend until really smooth. Stir in the pomegranate.
3. Make the salted caramel: whisk together all the ingredients until smooth.
4. Pour most of the salted caramel into 4 ice cream moulds and spread over the bottom. Pour over the ice cream mix and add on more of the salted caramel and swirl through. Insert the ice cream sticks and chill in the freezer for 4-6 hours (or overnight) until set.
5. Melt the chocolate and remove each ice cream from the mould. Dip the ice creams, one by one, into the chocolate and allow the excess to drip off. Place on a parchment lined tray and then drizzle over more chocolate and sprinkle over your desired toppings – I went with more pomegranate, cacao nibs and chopped pistachios.
6. Eat straight away or keep in the freezer for 2-4 weeks.

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

With chocolate pomegranate magnum love x

*p.s. the original recipe was created with Unrooted for social media, but I love the recipe and chose to share it on here, too! All opinions are my own and this post is not sponsored.