These homemade, no-churn Chocolate Orange Caramel Magnum Ice Creams are smooth, creamy and delicious. With a hidden caramel layer and a thick dark chocolate shell, they are vegan and fun to make.
I love making ice creams and it really is the weather for it now in the UK. Summer is officially here and all I want to do is sit back and eat ice cream magnums, like these ones. These are fresh, summer and chocolatey with lots of zing and a gooey caramel layer, too. Once you’ve made your own ice creams, you’ll be hooked.
Why will I love these ice creams?
These Chocolate Orange Caramel Magnum Ice Creams are so delicious, they are:
Chocolatey, zesty and fruity
Have a hidden gooey caramel layer
Silky smooth and creamy
With a dark chocolate crunchy shell
Easy to make in a few steps and a blender
Naturally vegan, egg-free, dairy-free and gluten-free
Great all summer long
If you already know you’re going to love these homemade magnums, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ice cream core is simple:
Coconut milk: this recipe only calls for the coconut cream which is the solid part of a tin of full-fat coconut milk. If you have a carton of pure coconut cream, you can also use this. Different brands of coconut milk yield differing amounts of coconut cream, so please make sure you reach 240g of cream, this may mean using two tins of coconut milk.
Cashews: these are common in a lot of homemade vegan ice cream as after being soaked, they turn really plump and soft and blend up to the creamiest texture. Either soak the cashews overnight in filtered water or soak them for 1 hour in just boiled water.
Caster sugar: this adds sweetness and texture to the ice creams so don’t reduce the amount. The caster sugar is much finer so it blends better into the ice cream mix and results in ice creams that are delicious straight from the freezer. You could probably use coconut sugar although this would darken the colour and may not be quite as silky smooth.
Vanilla essence: for the flavour.
Orange: this makes these delicious ice creams very zesty and orangey. We only need the zest of orange here rather than the liquid.
Dark chocolate: this is for chopping up small and adding into the ice cream mix so that’s it’s chocolate chip orange ice cream. I used the Divine dark chocolate in orange and ginger flavour but any dairy-free chocolate will work.
For the caramel filling:
Peanut or almond butter: this relies on my cheat’s caramel which is so quick and easy. Peanut butter lends a stronger flavour while almond or cashew are milder. If you want to use another option, try tahini or sunflower seed butter which are free from nuts.
Maple syrup: for sweetness. You can use other sticky syrups, too, like agave, brown rice, date or vegan honey.
Salt: for a slightly salted caramel filling.
Finally for the coating and decoration:
Dark chocolate: as above, I used a dark orange and ginger chocolate but any dairy-free chocolate is great. As the ice creams are sweet, I like to use a darker, richer chocolate but use your favourite.
Coconut oil: I like to add this to melting chocolate so that the ice creams dip in and out of the chocolate mix more smoothly and excess will run off quicker. The chocolate shell is just as crackly and delicious. It is not essential if you don’t want to use it though.
Toppings: these are just a few ideas to go with the flavour profile of the ice creams. I used orange zest, puffed quinoa and cacao nibs but you could add more chocolate, some pistachios, crushed nuts or seeds, rose petals, desiccated coconut… or leave them plain.
How do I make my own magnum ice creams?
The method for these Chocolate Orange Caramel Magnum Ice Creams is simple although does require some forward-planning:
Chill the tin(s) of full-fat coconut milk in the fridge: I only needed one but other brands will vary so pop two in the fridge just in case. When they chill, the coconut cream (the solid part) and the water will separate so that we can scoop off the solid part for the ice creams. Save the water for smoothies, curries, etc.
Soak the cashew nuts: either overnight in a bowl covered with filtered water and loosely covered. Or, soak them for 1 hour in boiling water. Drain and rinse the cashews.
Add the coconut cream, cashews, sugar, vanilla, orange and salt to a blender: and process till really smooth.
Blitz or stir in the chopped chocolate: so that they are evenly dispersed.
Make the caramel: by stirring together the ingredients.
Spread the caramel into the ice cream moulds: to make the caramel layer.
Top with the ice cream mix: filling to the top.
Insert the ice cream lolly sticks: and tap down on the surface a couple of times to release any air bubbles.
Transfer to the freezer for 4 to 6 hours or overnight: to allow the ice creams to chill.
Melt the chocolate and coconut oil: and pour into a glass bowl or jar.
Remove each ice cream from the mould and dip into the chocolate: to cover them completely. Allow the excess to dip off.
Transfer to a parchment lined tray and add toppings: of your choice.
Enjoy straight away: or freeze.
Are these ice creams gluten-free and nut-free?
Yes these are totally gluten-free (just triple check your chocolate if needed) but sadly these are not nut-free. They can be peanut-free by swapping the peanut butter for almond/cashew/sunflower butter but the cashews are essential. For a nut-free ice cream, try my Double Chocolate Hazelnut Ice Cream (and leave out the hazelnuts as they base is nut-free).
How long will these last?
Once made, these will keep in a Ziploc bag or container for 2-4 weeks although I think they are best within the first week.
How can I coat them with chocolate easily?
My favourite way to dip these magnums into the chocolate is to fill a heat-proof glass jar with the melted chocolate. The jar needs to be wide and tall enough to fit all of the ice cream inside and must fill the jam to about ¾ full. This means when you dip the ice cream into the chocolate, the chocolate level increases to cover all the sides, and then you can move the ice cream round as needed. Work quickly so that the ice creams do not start to soften. When in doubt always have more melted chocolate than you need (this recipe will leave you with some melted chocolate) as it’s easier to dip into excess chocolate and then save the chocolate for covering caramel bars, on top of oat jars or store in a Tupperware container and then melt down again next time it is needed.
What equipment do I need?
You do not need an ice cream maker for this recipe as it does not require churning, but you will need:
A blender: to blend the ice cream mix until smooth.
Silicone ice cream moulds: these are easy to then pop the ice creams out but if you have other ice cream/lolly moulds that is great. These are similar to mine.
Lolly sticks: for inserting into the ice creams.
I love these ice creams, what else can I make?
I hope you are going to love these Chocolate Orange Caramel Magnum Ice Creams and for more ideas, how about my:
Place one 400ml tin of full-fat coconut milk in the fridge overnight. Place the cashews in a bowl and submerge with water and leave overnight. Or, cover the cashews with boiling water for 1 hour. Drain the cashews and rinse.
Without shaking the coconut milk tin, scoop off the solid part (this is the cream) and weigh out 240g.
Add the coconut cream, cashews, sugar, vanilla, orange zest and salt to a blender and process till really smooth. Now add in the 40g chopped chocolate and pulse to combine.
For the caramel: stir together the ingredients till smooth.
Divide the caramel between 6 ice cream moulds and smooth down to make an even layer.
Pour the ice cream on top of the caramels to fill the moulds. Insert a lolly stick and tap the trays down on the surface a couple times to remove any air bubbles.
Place the trays flat in the freezer for 4-6 hours or overnight.
When ready, melt the 180g chocolate with the coconut oil till smooth and pour into a heat proof glass or jar that’s wide enough to fit in an ice cream.
Working quickly, remove each ice cream in turn from the moulds and dip into the chocolate, covering all the sides and allow the excess to drip off. Place onto a line baking tray and sprinkle over the toppings like orange zest, puffed quinoa and cacao nibs. Repeat to make all 6 ice creams.
Enjoy straight away or keep in a Ziploc bag in the freezer for 2-4 weeks.
I look forward to hearing what you think these Chocolate Orange Caramel Magnum Ice Creams so please let me know in the comments below. If you do make them, I’d love to see your ice creams so please tag me – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!