If you are tired of spending money on shop-bought ice-creams that are full of ingredients you don’t want to eat – try my Almond Magnums!
They are made with whole foods like cashews, medjool dates, almond butter and organic coconut milk and are incredibly easy to make at home.
Dipped in a thick layer of dark chocolate and topped with extra nuts, they are super indulgent too.
By the way – I wouldn’t suggest they are something you’ll want to be eating every day! But as an indulgent treat, this is a great option – without all the additives of shop-bought ice-cream.
How to make vegan Almond Magnums at home
They are very simple to make. Blend the dates with soaked cashews, almond butter and coconut milk. Pour into an ice lolly tray and freeze to set.
Melt the dark chocolate and dip each lolly until fully coated. Top with some extra nuts.
Pop back in the freezer to set the chocolate and you are good to go!
Do you need a blender to make these magnums?
Yes, you do. A good blender is vital to ensure the dates and cashews blend down into a smooth cream that you can freeze.
If you don’t use a powerful blender, you may end up with quite a gritty ice-cream with pieces of nut remaining.
Why make ice-cream at home?
Supermarket ice creams are definitely convenient, but they are often dairy based and full of extra ingredients. Many contain a long list of additives: emulsifiers, stabilisers, flavourings, colourings and ultra-processed sweeteners.
Even many ‘plant-based’ options on the shelves are packed with palm oil, gums and thickeners to get that smooth texture.
By making your ice-creams at home, you can choose the ingredients and ensure you know exactly what you are eating!
What ingredients are needed to make Almond Magnums at home?
- Medjool dates
- Almond butter
- Coconut milk
- Cashews
- Dark chocolate
- Chopped almonds
Cashews
Cashews are a fantastic option for making a vegan cream or ice-cream. Once soaked and blended they have such a creamy texture. They are also a good source of monounsaturated fats, plant-based protein, magnesium and copper.
Almond butter
Almond butter provides such a rich flavour. It is a fantastic source of healthy fats, particularly monounsaturated fats. It’s also a good source of protein and vitamin E. Try and ensure you use a natural nut butter with just nuts (and maybe a little sea salt).
Coconut milk
If you can, use a high-quality, organic full-fat coconut milk, ideally one without stabilisers or emulsifiers. You should be looking for two ingredients – organic coconut and water. Coconut milk is a natural source of healthy fats (including medium-chain triglycerides, or MCTs) which can support energy levels (and brain function). It also freezes well and gives the magnums that rich, creamy texture.
Medjool dates
Unlike processed sugars, dates don’t tend not to spike your blood sugar as much. That’s because they are high in fibre and key minerals such potassium. They add a real caramel sweetness to these magnums.
Dark chocolate
A good quality dark chocolate is a source of antioxidants and contains minerals such as iron, magnesium and copper. I also opt for one that has minimal sugar and at least 70% cocoa solids.
Chopped almonds
For extra crunch and almond flavour, sprinkle over some chopped almonds. You can either top the chocolate with them or mix in before dipping. They provide some extra protein and Vitamin E too!
Storage and Shelf Life
These almond magnums keep in the freezer for up to 3 months.
Store them in an airtight container and separate the layers with a piece of baking paper to stop them sticking together.
Recipe Tips
Soak the cashews properly
For the creamiest texture, soak your cashews in boiling water for at least 30 minutes or overnight in cold water. This softens them and ensures they blend well.
Use a powerful blender
A good blender is key for creating a silky-smooth filling. You don’t want any graininess from the nuts; it should be completely smooth.
Choose the right coconut milk
Always opt for full-fat, organic coconut milk without any additives like guar gum or xanthan gum. These can alter the texture and flavour.
Don’t overload the moulds
Leave a small gap at the top of each mould to allow for expansion as the filling freezes. This will help prevent them from overflowing or cracking.
Let them set fully before coating
Be patient and give the magnums enough time to freeze completely solid (ideally 4 hours or overnight) before dipping in melted chocolate.
Work quickly with the chocolate
Once you dip the magnums in melted chocolate, it will set fast because of the frozen filling. Sprinkle with chopped almonds immediately after dipping, so they stick before the chocolate hardens.
If you enjoyed this recipe, why not try these ones:
Almond Magnums
Ingredients
Ingredients for the filling:
- 140 g cashews (1 cup)
- 400 ml can of full fat coconut milk (13.5 oz)
- 3 soft medjool dates (pitted)
- 2 tbsp almond butter
Other ingredients
- 300 g dark chocolate (10.5 oz)
- 35 g chopped almonds (¼ cup)
Instructions
- Add the cashews to a bowl and pour over boiling water. Soak for 30 mins. Drain fully and add to a blender with the other filling ingredients. Blend until smooth.
- Pour the mixture into ice-lolly moulds. Place in the freezer to set for at least 4 hours.
- Once set, melt the chocolate in a bowl over a pan of hot water. Pour the chocolate into a jar (that is wide enough for the lolly to dip into).
- Remove the lollies from the mould. Dip each lolly into the chocolate and sprinkle over a few chopped nuts. Put back in the freezer to set (this will only take a few mins). If easier, you can add the nuts to the melted chocolate before dipping.
Notes
- To make the dark chocolate easier to handle and a little thinner – add in a tsp or two of melted coconut oil.
- The nutritional information is based on the recipe making 8. Depending on the size of your mould, this may make more or less.
- Try and use a full fat, organic coconut milk (that is just coconut and water). It will be thicker and be a better texture when frozen.
Can I substitute the dates for something else for kito?
You can leave them out if you want. They just add a a little caramel sweetness.
Any suggestion to replace the coconut milk?
You could try yoghurt instead, but I have’t tested it (and it may be a bit more icy when set).
If I have a consistency issue due to subs, I use a little Lethicin as a stabilizer, and it works wonderfully to keep creamy and not icy.
Hi Connie, thanks for sharing your tip!
Do u use raw cashews or the roasted ones
Raw and unsalted.
Can you use sunflower seeds instead of cashews? I cannot have tree nuts ….
I haven’t tried with anything but cashews. You could try – but I can’t guarantee it would work, sorry.
Tried this but the chocolate slid off the pops. Any suggestions for how to dip and have the chocolate not slide off?
I’m not sure what to suggest as this has never happened to me. Did you make sure the pop was fully frozen?
Add 1 tbsp of coconut oil to the melted dark chocolate. That will allow the chocolate to harden faster.
This sounds amazing !
Have you tried with normal milk? Would it work better than with yogurt?
I haven’t try with other milks no. The coconut milk (from a can) it’s really thick and creamy and freezes well. Other milks tend to be more icy when frozen.