Pistachio Magnums - vegan, gluten free & refined-sugar free 🥳. This recipe is an absolute delight. It's soft and rich, coated in dark chocolate with a crunchy salty topping… say no more. Pistachios and cashews are an amazing source of healthy fats and this recipe is completely vegan, uses natural sugars and unlike expensive store bought ice creams, is completely additive and preservative free. It’s one of our all time favourites and a crowd pleaser! 🤩
Moulds available exclusively from us - made from naturally non-stick silicone, plastic and BPA free, use over and over again with ease for a lifetime. 50 FREE STICKS included!
Makes 6 ice creams in our original silicone ice cream moulds (2 sets)
+ vegan
+ vegetarian
+ gluten free
+ soy free
+ dairy free
Ingredients
Ice cream
1 cup cashews (soaked in boiling water for 5 minutes)
1 cup canned coconut cream (thick cream on top only)
½ cup pistachios (shells removed)
½ cup maple syrup
1 tsp vanilla essence
Pinch of salt
Coating
400g dark chocolate
Handful extra crushed pistachios
Flaky sea salt
Method
- Prepare two sets of silicone ice cream moulds by inserting icy pole sticks and set aside.
- Drain the cashews, then place them in a blender or Thermomix machine along with all other ingredients for the ice cream.
- Blend on a high speed until smooth and lump free - if using a Thermomix blend for 30, seconds on speed 8.
- Pour the mixture into your magnum moulds and freeze for 8 hours or overnight. Also place a plate/tray lined with baking paper in the freezer.
- Remove each magnum from the moulds and return them to the freezer on the lined plate.
- Melt the chocolate, then transfer it to a tall glass for dipping.
- Dip each magnum into the chocolate, let excess drip off and sprinkle over pistachios and salt before the shell hardens.
- Return each magnum to the plate in the freezer upon coating. Let them set for 20 minutes before eating. Enjoy!
Store in an airtight container in the freezer for up to 3 months.
Notes:
You will likely have melted chocolate left over. Pour this onto some baking paper, sprinkle over nuts and sea salt and set in the fridge to use up!
This recipe can be doubled! When doubling, there is no need to increase the chocolate amount 🥳
