Easy vegan magnums with few ingredients 🥹🍦

I’m a vegan recipe creator for the app « Eline’s table » and recently these two recipes were a hit 🥹 so I wanted to share it with you 💕

If you want to download my app and give me an honest review (I work alone, I don’t have a team so sometimes I need feedbacks from vegans), you can find it on android and iOS!

Caramel and almond version : (for 4 magnums)

The caramel
– sugar 1/4 (cups)
– soy cream 2/3 (cups)

The ice cream
– cashew nuts 1 (cups)
– soy cream 2/3 (cups)

The chocolate cover
– dark chocolate 2/3 (cups)
– coconut oil 1 (tbsp)
– almonds 1/4 (cups)

Prepare the caramel: pour the sugar into a saucepan and spread it evenly across the bottom to create a thin layer. Let the sugar melt over high heat to make a dry caramel. At the same time, gently heat the cream in a small saucepan over low heat.
Once all the sugar has turned into caramel, pour in the hot cream off the heat. When the bubbling subsides, stir the mixture. If it’s not completely smooth, heat it again for about a minute. You can add a pinch of fleur de sel! Then transfer it to a bowl and refrigerate for about 1 hour (or up to 5 days).

Meanwhile, soak the cashews in a glass of water for one hour (or boil them in a small saucepan for 10 minutes).

On a board or plate, place a sheet of parchment paper. Arrange the sticks from your ice cream molds and cover them with caramel (this will use about two-thirds of the caramel). Place the plate in the freezer for 30 minutes.

Meanwhile, prepare the ice cream: drain the cashews and put them in your blender. Pour in the soy cream and the remaining caramel (about 3 generous spoonfuls). Blend until you get a smooth, thick cream.

Pour the mixture into your ice cream molds.
Take the plate out of the freezer, and using a spatula, lift the caramel-covered sticks off the parchment. Wrap the caramel firmly around each stick and insert them into each mold.
Place in the freezer for at least 4 hours (or up to 2 weeks).

Melt the chocolate in a double boiler with the coconut oil. Add the crushed almonds.
Unmold the ice creams and dip them into the melted chocolate to coat them all around. Place them on parchment paper, and you’re done! The chocolate will harden instantly. You can eat them right away or put them back in the freezer. I recommend always taking them out 7–10 minutes before eating for a nice creamy texture inside.

Classic version : (for 6 magnums)

• coconut cream 1 (cups)
• cashew nuts 1 1/2 (cups)
• maple syrup 1/4 (cups)
• dark chocolate 3/4 (cups)
• coconut oil 2 (tbsp) – optional

(Same steps 💕)