Vegan Magnum Ice Cream



  1. Prepare the fillings first. For the nutella/date caramel simply place all ingredients into a high-speed blender and blend until smooth. Set in the fridge to chill. For the jam, heat up the frozen berries in a sauce pan. Once unfrozen, take them off the heat, place them in a blender and blitz for a few seconds before pouring back into the sauce pan. Add in the maple syrup and chia seeds and combine well. Set aside to let the chia seeds soak.
  2. For the ice cream, simply place all ingredients into a high-speed blender and blend until you have a creamy smooth mixture.
  3. Fill your molds with the mixture up until ½-3/4 (depending on how much filling you want), add the wooden stick and place into the freezer for 1 hour (make sure that the wooden stick is covered in ice cream for easier removal).
  4. Once firm, a a layer of each filling on top and place back into the freezer until completely firm.
  5. Melt you chocolates and cover each magnum with the respective chocolate flavor. Place on a cooling rack and into the fridge for a few minutes.
  6. Store in the freezer and take out 1-2 minutes prior to serving!


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