Vegan Magnum Ice Cream Cups Recipe (Chocolate Caramel)
This Chocolate Caramel Vegan Magnum Ice Cream Cups recipe is healthier version of the popular ice cream bars, made of wholesome ingredients!
Equipment
- High-speed blender or food processor
- Small Stovetop Pan
Ingredients
For the Caramel Ice Cream
- 1 medium frozen banana
- 1-2 tbsp coconut cream
- 4 medium soft Medjool dates pitted
- ¼ tsp vanilla extract
- ½ recipe vegan caramel sauce optional, linked in recipe notes above
For the Chocolate Shell
- 2 tbsp vegan semisweet chocolate chips
- ½ tsp almond butter
- ¼ tsp refined coconut oil
Instructions
- Blend together all the ingredients for the caramel ice cream until smooth.
- Pour into a bowl or a wide glass.
- Pour the optional caramel sauce on top. Set in the freezer.
- In a small stovetop pan over low heat, add the ingredients for the chocolate shell.
- Stir with a rubber spatula until melted.
- Remove the bowl from the freezer. Pour the melted chocolate evenly on top.
- Place back in the freezer for an hour to set. Once the chocolate shell is hardened, enjoy!