Peanut Butter & Caramel Magnum ice-cream

Peanut Butter & Caramel Magnum ice-cream

A wholesome vegan ice-cream option for the peanut & caramel lovers. Made up of 3 parts: the creamy filling, the biscuit and a final crunchy chocolate layer.

Course Dessert, Snack
Keyword ice-cream, vegan, workout
Prep Time 30 minutes
Freezer 1 day

Ingredients

Creamy filling

  • 125 g softened pitted dates
  • 150 g chunky peanut butter (remove -50g if you are using cream/yoghurt/mascarpone)
  • 50 g cream, greek yoghurt or mascarpone cheese (optional)
  • 1 pinch salt
  • 3 tbsp dates sweetened water

Biscuit

  • 100 g cashews or almonds
  • 50 g pitted dates
  • 30 g coconut oil
  • 1 pinch vanilla sugar or cinnamon

Final chocolate layer

  • 200 g dark chocolate
  • 30 g coconut oil
  • 30 g chopped cashews or almonds

Instructions

  1. Start making the CREAMY FILLING: Place 125g pitted dates in a bowl with boiled water, let them soften for a few minutes. Blend the dates, peanut butter, optional cream/yoghurt/mascarpone, salt and water, until a smooth cream is formed. Fill the silicon moulds with cream up to 3/4 of the way. Insert the wooden stick – the filling will slightly move – flatten out the filling with a spoon and place in the freezer.

  2. Now, let's make the BISCUIT: Using a small pan, lightly toast the cashews or almonds at low-medium heat (watch out, there's a point where they can burn easily!). Blend the toasted nuts, 50g dates (no need to soften them), coconut oil and vanilla or cinnamon, until it becomes thick, sticky and doughy. Bring the moulds out of the freezer and, using your hands, make a little ball and spread it over each icecream. Use a knife to slice off the top part, so that the top of the ice-cream is leveled with the silicon mould and it's flat and neat. Freeze overnight.

  3. FINAL CHOCOLATE LAYER: Melt the chocolate at "bain marie", boiling some water in a pot, then placing a (preferably) glass or metal bowl on top. Chop the chocolate and place it in the bowl. Help it melt by stirring it continuously, and when almost every chunk has melted, set it aside. Add the coconut oil and chopped nuts, stir until well mixed. Pour into a narrow glass. Line a large tray with baking paper. Bring the ice-creams out of the freezer and switfly deep each one into the melted chocolate, and let any excess of chocolate drip into the glass. Place each ice-cream on the tray – you will see how the chocolate hardens in a matter of 1-2 minutes.

  4. Store the ice-creams in a tupperware, separated by pieces of baking paper. Enjoy!

Recipe Notes

I used the Silikomart Classic and Mini Classic. Find them on their website or on Amazon.

This is one of those recipes that I don’t have much to say about… Except that eating it is delicious in the tummy and making it oh so soothing for the soul.

The recipe is my own variation of Chef Bosquet’s Snickers polo ice-cream. I changed a few ingredients (made it extra peanutty). I recommend watching his video to get a clear, visual idea of the ice-cream making process.

I loved this recipe for its wholesomeness. The ingredients are quite easy to find, there is no refined sugar and it’s vegan if you don’t use the cream/yoghurt/mascarpone (I didn’t and they were yummy).

As always, if you try to make these polos/magnums do let me know, if you have any questions, feedback or general comments on life, ice-creams or funny dogs… I’m all ears.

Bon profit!

Silvia