- serves 6
- prep time 30 mins
|Raw cashews (soaked 4 hours in water)
|Cocao butter (melted)
|Coconut cream (thick part from the can, chilled overnight in the fridge)
|Vanilla and a pinch of sea salt
|@macr0mike Vanilla Buttercream Almond Protein
|White vegan chocolate
- protein 10g
- fat 34g
- carbs 35g
- calories 478
Looking for a fresh treat to cool you down?! Then you need to give these Blackberry Magnums a try! Bursting with fresh blackberries and coated in a decadent white choccy! This will have you reaching in the freezer for more!
To make the coulis; add the blackberries, maple syrup, lemon juice and water to a small saucepan and allow to boil for 5 minutes, stirring frequently. Reduce the heat to low and let it simmer for 10 minutes. Once the blackberries are soft remove from the heat and allow to cool. Once cool, transfer the mixture to a small food processor and blend until it resembles a syrup texture. (If you don’t like the seeds I would recommend sieving the mixture with a metal sieve before using the coulis).
Add all your ice-cream ingredients to a food processor or Vitamix and blend until the mixture is smooth and free of lumps. Pour into your silicone ice-cream moulds and level out between the moulds. Add a few teaspoons of your blackberry coulis in the middle of each mould and using a skewer, swirl through the mixture to create a mini swirl style pattern. Insert your popsicle sticks and place them in the freezer to set for 4 hours.
Once the mixture has frozen, melt your white hocolate in a small microwave-safe bowl until thin and glossy. Line a small baking tray with baking paper. Working one by one, remove your ice creams from the moulds and coat with the chocolate mixture until they are fully encased in chocolate.
Repeat the process until all are coated and put back in the freezer to set for approx 1 hour. Allow to thaw for 10 minutes before serving. Enjoy!