Hello, my dears! I’m super pleased that my Watermelon Popsicles have received so much summer love from all of you. The weather in Hamburg isn’t exactly that summery at the moment – it’s raining a lot and the temperatures have dropped right into the basement – but things should be warming up again in the next few days or so. 

But no matter the weather, it’s always a good time for ice cream! So I’ve got yet another frozen treat recipe for you today. :-)

Many of you are already familiar with my Creamy Salted Caramel Cashew Ice Cream Bar in a Chocolate Shell, which I posted on the blog last year. I originally discovered the recipe on The Tasty K, where blogger Kirsten posted a video of the creation of her Vegan Magnum (it’s since been viewed millions of times). I’ve modified it a bit and adapted it to my own tastes.

During my retreat in Stanglwirt, Austria back in May, we all made these ice cream bars together – and they were a total hit! I love these bars: I always make a fresh batch whenever they’ve all been eaten up so that there’s always some in stock! :-)

The version I’m sharing today is based on a combination of the Classic Almond Magnum and the Raspberry Magnum (but homemade, of course). The bars are vegan and sweetened only wutg raspberries, dates, and some coconut blossom syrup. The cashew milk and cashew butter also impart some sweetness, as do the almonds. You can put the almonds on the outside of the chocolate shell, as in the photo above, or mix them in with the shell itself (as described in the recipe directions and pictured in the photos below).

Here’s the recipe:

Creamy Raspberry Salted Caramel Cashew Ice Cream in a Chocolate Shell

Rezept drucken
Rezept drucken
ice cream bars
Prep Time 30 minutes
Cook Time
Passive Time 5 hours
  • 100 g cashew butter*
  • 200 ml cashew milk (store-bought or blend 200 ml water with 1 tbsp cashew butter)
  • 2 generous pinch ground vanilla* or 1/2 pure vanilla extract
  • 100 g frozen raspberries
  • 6 dates
  • 1 pinch salt*
  • 60 g coconut oil*
  • 20 g strongly defatted cocoa powder
  • 1 tbsp coconut blossom syrup*
  • 2 tbsp almond slivers
  1. Make the ice cream layer: stir together cashew butter, 100 ml cashew milk, and 1 generous pinch of ground vanilla. Mash frozen raspberries with a fork and fold into cashew mixture. Divide mixture into six popsicle molds* and let sit in freezer for at least 4 hours. While barsare freezing, soak the dates.
  2. Make the caramel layer: purée or blend soaked dates with the remaining cashew milk, salt, and a pinch of vanilla. Remove frozen ice cream bars from molds, coat in date mixture, and freeze for another hour.
  3. Make the chocolate shell: melt coconut oil and combine with cocoa powder, coconut blossom syrup, and sliced almonds. Remove ice cream from molds and dip them in the liquid shell. After coating, hold ice cream bar in the air briefly to allow shell to solidify. Enjoy immediately or store in the molds in the freezer.
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Have fun making the ice cream bars! I’m curious how they come out, and look forward to your feedback: share your experiences here in the comments, on Facebook (in the Project: Sugar-Free Facebook group or on my Facebook page), or on Instagram (@projekt_gesund_leben#projektzuckerfrei & #projektgesundleben)!

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