Almond Magnum Ice Cream

Ingredients

Ice Cream Filling

• 1 cup raw cashews soaked for 2 hours or more {See Notes}
• 4 Medjool dates pitted and soaked with the cashews
• 1 cup full-fat coconut milk (or coconut cream)
• 1 teaspoon pure vanilla extract

Chocolate Almond Coating

• 3/4 cup raw cacao butter chopped {See Notes}
• 3/4 cup raw cacao powder
• 3-4 tablespoons pure maple syrup
• Pinch of sea salt
• 1/2 cup almonds chopped, sliced, or slivered

Instruction

1. Ice Cream Filling: Rinse and drain the cashews and dates. Add them to a blender with the remaining filling ingredients and blend until completely smooth.
2. Pour into silicone ice cream molds and insert the wooden popsicle sticks. Please note that due to the creamy texture of the filling, I do not recommend using regular (vertical) popsicle molds as they might stick and be difficult to remove. Place flat in a freezer for about 2 hours to firm up.
3. Chocolate Almond Coating: Bring some water to a boil in a small pot. Chop cacao butter into small chunks, place in a heat-resistant bowl over the pot, and cover with a lid. Once the cacao butter is melted, carefully remove the bowl with oven mitts and set aside.
4. Add the cacao powder and mix well with a spoon or whisk until no lumps remain. Pour in the maple syrup and stir to fully combine. Add the sea salt and almonds, pour into a tall glass or jar, and let it cool down for at least 15 minutes.
5. Assemble: Remove each popsicle from the mold, dip into the chocolate mixture, and top with more almonds if desired. The chocolate shell will firm up in a few seconds. Enjoy immediately or store them in an airtight container in the freezer for up to 3 months. Defrost over the counter for 10 minutes before eating.