Description
Indulge guilt-free with this delicious vegan coffee chocolate ice cream inspired by Magnum’s Café Chocolat. Made with creamy coconut milk, rich cashew cream, and infused with high-quality instant coffee, this luscious frozen treat is coated with decadent melted vegan dark chocolate and coconut oil. It’s a perfect dairy-free and vegan dessert that’s sophisticated, smooth, and irresistibly chocolaty.
Ingredients
Scale
Ice Cream Base
- 1 can Whole Coconut Milk (full-fat for best texture)
- 1 cup Cashew Cream (soaked cashews blended into a smooth cream)
- 1/3 cup Pure Maple Syrup (or substitute with agave nectar)
- 2 tbsp High-Quality Instant Coffee (choose a strong variety)
- 1 tsp Pure Vanilla Extract
- 1 pinch Salt
Chocolate Coating
- 200 g Vegan Dark Chocolate (70% cacao or more, vegan-friendly)
- 2 tbsp Coconut Oil (can substitute with neutral oil)
- Optional: Additional Maple Syrup for extra sweetness
Instructions
- Prepare the Ice Cream Mixture: Scoop the solid part of the refrigerated whole coconut milk into a blender. Add the cashew cream, pure maple syrup, instant coffee, vanilla extract, and a pinch of salt. Blend until the mixture is silky smooth and well combined.
- Adjust Flavor: Taste the blended mixture and adjust sweetness or coffee intensity if desired by adding more maple syrup or coffee to suit your preference.
- Chill Mixture: Refrigerate the blended ice cream base for about 30 minutes to allow flavors to meld and enhance.
- Fill Molds: Pour the chilled mixture into ice cream molds and insert popsicle sticks for easy handling.
- Freeze the Ice Cream: Freeze the molds for at least 6 hours or preferably overnight, until the ice cream is fully set and firm.
- Melt Chocolate Coating: Chop the vegan dark chocolate and melt it gently with the coconut oil over a double boiler or low heat, stirring until smooth and glossy.
- Coat the Ice Cream: Remove the frozen ice creams from the molds. Dip each ice cream bar into the melted chocolate, letting any excess drip off to form an even coating.
- Set Chocolate Coating: Place the coated ice creams on parchment paper and optionally sprinkle toppings if desired. Return them to the freezer to allow the chocolate shell to harden completely before serving.
Notes
- Use full-fat coconut milk for the creamiest texture and best results.
- Soak the cashews overnight or for at least 4 hours to make smooth cashew cream.
- Adjust coffee strength and sweetness based on personal preference.
- You can substitute maple syrup with agave nectar or another liquid sweetener.
- Handle the dipped ice creams quickly to prevent melting while coating.
- Store the finished ice creams in an airtight container in the freezer for up to one week.
