Gluten Free, Dairy Free, Kid Friendly, Plant Based, Raw, Vegan
Serves: 8


First layer

½ cup cashews (soaked overnight)
½ cup coconut cream
1 tsp vanilla bean powder
⅛ cup maple syrup

Caramel layer

6 pitted Medjool dates
¼ cup coconut cream
pinch of Himalayan salt
½ tsp vanilla bean powder
Activated buckwheat (optional)

Chocolate coating

¼ cup melted coconut oil
⅓ cup raw cacao powder
⅛ maple syrup


crushed raw almonds
shredded coconut


Place all the ice cream ingredients into a high-speed blender and mix until you have a smooth creamy mixture.

Pour the ice cream mixture into the moulds until they are ¾ full (make sure not to fill them up completely so you have some space left for the caramel).

Add the wooden sticks and place the filled moulds into the freezer for about 1 – 2 hours (the ice cream should be quite firm already).

In the meantime prepare the salted caramel filling by placing all ingredients into a high speed blender or a nutria bullet and mix until you get a creamy texture (this will take some patience and you will have to use you blender stick to mash up the dates).

Once you have the desired texture spread the caramel evenly over the top of the ice-cream layer.

Press some activate buckwheat on the top for that nice crunch if you like them crunchy.

Place the moulds back into the freezer for 2-3 hours until the caramel has hardened up.

Melt the coconut oil then add the cacao powder and mix until shiny and smooth and then add the maple syrup. Thoroughly combine.

Dip each magnum into the chocolate, top with crushed almonds if desired and place them on a baking sheet in the freezer to dry.

Make sure to let them defrost for about 3-5 minutes at room temperature before eating!

I always make a double batch as they don’t last long

Peppermint Choc Chip Option

Add a handful of fresh mint leaves, 6 drops of food grade peppermint oil, cacao nibs and ½ tsp spirulina to your first layer base mix. NO caramel needed and just coast with chocolate.