A Magnum Ego Makeover!
By Amy Crawford
Did someone say magnum ice cream? In fact did they say magnum ego ice cream?!
It's official, healthy has taken over! If we can make a nutritious version of the most decadent ice cream out there, then really, what else is there to achieve? You now know how to substitute refined sugar, you even know how to create ice cream with one single fruit. Is the job of us healthy food bloggers now done? Probably. See ya guys, I'm off to go bask in the sun.
Okay, so I'm back. Good thing summer's over and you'll need us for hearty winter dishes and autumnal delights soon eh? EH?!
Let us savour the last remnants of summer 2015 with this amazing vegan recipe by Brisbane naturopath and nutritionist-to-be Insa Haidn. A magnum ice cream recipe of the Ego variety. You can find more of Insa's plant based creations on her gorgeous Instagram account here.
For the Ice Cream (base):
1 cup canned coconut cream
2 ripe bananas
1 teaspoon vanilla powder or extract
For the Caramel (filling):
1 cup soft medjool dates
2 tablespoons almond butter
For the Chocolate Coating
½ cup cacao butter (or coconut oil*)
½ cup cacao powder
2 tablespoons maple syrup (optional)
*The chocolate can also be made with coconut oil. Cacao butter gives a nicer texture and taste (and won't melt as quickly), but coconut oil also works well (and is cheaper!).
To make the vanilla ice cream, blend the coconut cream, bananas and vanilla powder until creamy. Pour into four popsicle moulds and freeze overnight, or until solid.
Remove the ice creams from the moulds by running warm water over the outside of the mould. They should pull out easily. Lay the popsicles on a tray lined with baking paper and return to the freezer while you make the chocolate.
To make the chocolate, stir the cacao butter over low heat until melted. Add the cacao powder and maple syrup and stir until smooth. Dip the popsicles in the chocolate. Don't be tempted to put on a thick layer, as this gives the chocolate a tendency to crack (particularly if using coconut oil instead of cacao butter). Place back on your paper-lined tray and return to the freezer while you make the caramel.
To make the caramel, blend the dates, almond butter and a splash of water in a blender or food processor. You will need to stop and scrape the sides of your machine a few times and add small amounts of water as you go, to get a smooth thick caramel consistency.
Spread the caramel on one side of each ice cream, being careful to smooth the edges and top as much as possible. Return to the freezer for another 1-2 hours until the caramel has firmed up to the touch and is no longer sticky.
Gently re-melt the chocolate over low heat if necessary and dip the popsicles in the chocolate one last time. Return to freezer for another 30 minutes or so.
Allow to thaw for a few minutes before devouring and enjoy!
Now. If you love the look of this recipe, you are BOUND to love the look (and taste) of my Salted Peanut Butter and Chocolate Banana Bites. If you're a little fruitier, you may prefer my Berry Delicious Ice Cream with Macadamia Crunch! If you're after a recipe that'll ensure the kids are getting their greens in too you'll find in my Kids eBook Nourishing Kids.