Divine Salted Caramel Magnums: A Vegan, Gluten-Free, and Refined Sugar-Free Delight

Indulge in the pure bliss of these Divine Salted Caramel Magnums, a perfect treat for hot days or any time you crave a delicious, guilt-free dessert. With a rich and creamy coconut base, these ice creams are layered with luscious homemade caramel and coated in decadent chocolate. They are not only incredibly easy to make with just six ingredients but also vegan, gluten-free, and free from refined sugars. The salted caramel flavor is simply irresistible, making these magnums a delightful and indulgent treat for everyone.

Why You’ll Love This: These magnums offer a perfect blend of creamy, sweet, and salty flavors that will tantalize your taste buds. The smooth coconut cream combined with cashew butter and a touch of maple syrup creates a rich and luscious ice cream base. The homemade caramel adds a delightful layer of sweetness, balanced by a pinch of sea salt. Coated in rich chocolate, these magnums are a luxurious treat that’s also healthier, catering to various dietary preferences without compromising on taste.

Perfect Occasion: These salted caramel magnums are ideal for cooling down on hot summer days, serving as a special dessert at parties, or simply indulging in a sweet treat at home. They’re also great for impressing guests with a homemade dessert that looks and tastes gourmet. Whether you’re hosting a summer barbecue or enjoying a quiet evening at home, these magnums are sure to be a hit.

Decoration Tips: For a touch of elegance, sprinkle a little sea salt or chopped nuts on top of the chocolate coating before it sets. You can also drizzle some additional caramel over the chocolate for an extra indulgent touch. Serve them on a stylish platter for a sophisticated presentation, or wrap them individually in parchment paper and tie with a ribbon for a charming homemade gift.

Ingredients:

For the Ice Cream Mixture:

• 1/2 cup coconut cream (the hard part from a tin of coconut milk)
• 2 tbsp cashew butter
• 2 tbsp pure maple syrup
• Pinch of sea salt

For the Caramel:

• 85g (1/2 cup) coconut sugar
• 180ml (3/4 cup) plus 2 tbsp full-fat coconut milk
• Pinch of salt

To Coat:

• Around 200g chocolate

Instructions:

1. Prepare the Ice Cream Mixture:
   • Blend the coconut cream, cashew butter, maple syrup, and sea salt in a blender until smooth.
   • Pour the mixture into ice cream molds and freeze until solid.
2. Make the Caramel:
   • In a saucepan over medium-high heat, combine the coconut sugar and coconut milk. Stir until the sugar dissolves completely.
   • Bring the mixture to a boil, then reduce the heat to low-medium and simmer for around 30-40 minutes, stirring frequently, until it thickens and turns a dark amber color.
   • Remove the pan from the heat, stir in a pinch of salt, and let the caramel cool completely.
3. Assemble the Magnums:
   • Once the ice creams are frozen, spread a little caramel on each one and place them back in the freezer to firm up.
   • Melt the chocolate in a heatproof bowl set over a saucepan with two inches of simmering water, stirring gently until smooth.
   • Remove the bowl from the heat. One by one, dip the ice creams into the melted chocolate, ensuring they are fully coated.
   • Place the chocolate-coated ice creams on a lined baking sheet or tray and return them to the freezer to set.

Enjoy these divine salted caramel magnums immediately once the chocolate is set, or store them in the freezer for later indulgence!

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