Summer may almost be over, but I still have one last summer recipe. I loved magnums as a child and wanted to make a vegan version. Inside this version is a sweet berry nice-cream, which is coated in a white chocolate shell. I wish I could claim the recipe for the shell, as it really is amazing (It is actually from Oh, LadyCakes ) and it is super simple to make. I bought my silicon moulds from Silikomart to create the perfect mini magnum shape.
So why not give them a try while before summer ends completely?
For other ice-cream ideas click Lemon, Mint and Vodka Granita , Vegan Blueberry Cardamon Ice-cream with Salted Caramel Sauce , Baobab, Blackcurrant, Cardamom, Coconut Ice-Pops , Vegan Black Forest Ice cream and Vegan Chocolate Praline Semifreddo
Vegan Berry and White Chocolate ‘Magnums’ – makes 8 – 10 mini magnums
100 g mixed berries
1 tbsp maple syrup
2 dl extra thick coconut milk
For the white Chocolate Shell:
45 g cacao butter
3/4 tbsp coconut oil
1 and 1/2 tbsp maple syrup
scant pinch of salt
a couple of drops of vanilla essence
Start by making the nice cream. Blend two thirds of the berries with the maple syrup and coconut milk. Stir in the remaining berries and pour into the moulds. Insert a lolly stick into each mould and allow to freeze solid.
Meanwhile make the white chocolate shell. Melt the cacao butter in a small saucepan over a low heat. Once fully melted stir in the maple syrup, salt and vanilla. Set aside to cool for around 20 minutes.
Carefully remove the berry centres one at a time from their moulds and roll in the white chocolate mixture. The shell will almost instantly solidify around the centre. If the shell is too thin and the berry centre can still be seen, dip the lolly one more time in the white chocolate.
Return to the freezer to fully set.
If you wish to decorate your lollies like I did, you can either immediately sprinkle the topping once you have dipped the berry centre, or decorate the fully frozen ‘magnum’ with melted vegan chocolate afterwards.