Note - Today I am lucky to have a talented guest blogger called Sheryl appearing on hungryangmo.com. Please take the time to visit her blog eatgreencake.wordpress.com and check out her other vegan-related posts. Thanks!
Hi everyone,
I’m Sheryl and I blog at EatGreenCake. It’s such a great honour to be featured on Hungry Ang Mo’s blog and to be able to create a recipe for all of you.
As a long time reader of Luke’s blog, I was really excited to do this post. While sorting through my thoughts last week, I noticed this Magnum advertisement at my bus stop which focused on their creamy classic ice cream. Then it hit me. Won’t it be pretty awesome if we had a vegan version of Magnum?!
I have a huge sweet tooth and am always looking for ways to make raw or vegan versions of popular desserts. Sometimes the recipes turn out pretty badly but other times, they turn out pretty darn delicious. And this vegan Magnum version was one of the very successful turn outs (whew!!)
I really enjoyed creating this recipe and my non-vegan friends and siblings who tried the ice-cream loved it too! So I hope you have fun in the kitchen with his recipe!
Vegan “Magnum” Coconut Ice Cream
Makes 2 portions
Vegan, GF
WHAT YOU’LL NEED
Coconut Ice-Cream
½ cup packed coconut meat (around 2 coconuts)
¼ cup coconut water
¼ cup xylitol*
½ tsp vanilla essence
*Xylitol is a natural, low GI sugar substitute that has 40x less calories than sugar and is suitable for people with diabetes or for those watching their weight. You can replace xylitol with equal amounts of sugar too.
Raw Chocolate Coating
150g raw cacao butter (before melting)
3 TBS raw cacao powder
1 TSP lucuma powder (optional, if not replace with 1 TSP cacao powder)
2 TBS + 1 TSP agave nectar
¼ TSP vanilla essence
Pinch of salt
HERE’S HOW
Coconut Ice-Cream
1. Scrape out the flesh from the 2 large coconuts. Make sure that the flesh isn’t the translucent kind
2. Blend all ingredients in a high speed blender and pour it into 2 ice cream moulds.
3. Leave to freeze overnight.
Raw Chocolate Coating
1. There are several ways to melt the cacao butter but I prefer using the water bath method. You’ll need 2 bowls – a larger one to hold the hot liquid and a smaller one that fits inside the larger one to hold the cacao butter.
Bowl some water and pour it into the larger bowl. Place the smaller bowl with the cacao butter inside the larger bowl and keep stirring till the butter melts. I also use a thermometer to make sure the temperature inside the smaller bowl doesn’t go above 47degrees Celsius so that it’s still considered “raw”. But that’s really optional.
2. Once the cacao butter has melted, add in the rest of the ingredients and stir well till it becomes a smooth liquid chocolate. Add more agave nectar if you don’t find it sweet enough.
3. Get ready an empty tray and line it with parchment paper.
4. Remove the ice-cream moulds from the freezer and slowly pull out your coconut ice cream from the mould.
5. Coat the ice-cream in chocolate and place it on the tray. Place it back in the freezer.
6. I repeated step 5 three times because I wanted my chocolate shell to be thick and chocoately! Once you’re done, leave it in the freezer overnight and you’ll have something delicious to look forward to in the morning!
** If you have excess chocolate, simply freeze it and you’ll get chocolate!
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