These 5 ingredients simple Vegan Magnum Ice Creams are low FODMAP, super healthy and very easy to make. The perfect healthy summer treats for the hot days.
30gfresh or frozen blueberries(I used wild blueberries)*
3tablespoonMaple Syrup
For Dipping
200gdark chocolate
2teaspooncoconut oil
Instructions
To Make the Chocolate and Banana Ice Cream
Mash the banana finely with a fork and mix it with the yogurt, the maple syrup, and the vanilla extract.
Melt the 50g dark chocolate over a warm bath.
Fill your ice cream molds half full, drizzle with the melted chocolate and then add one more layer of the ice cream mix. Or until your molds are completely full.
Place them in the freezer for at least 3 to 4 hours. Then prepare your dipping sauce.
To prepare the chocolate dipping sauce
Melt the dark chocolate together with the coconut oil over a warm bath. When completely melted mix in the crushed nuts. Pour the mixture in a taller bowl or glass, that will allow dipping in the ice creams.
Take out the ice creams out of the freezer. Start dipping them in the melted chocolate and place them over a plate covered with a baking paper. You need to do this quickly so the ice creams don't start to melt. Once all the ice creams are covered with chocolate, place them in the freezer for another 30min.
To Make the Raspberry Ice Creams
Place raspberries and lemon juice in a small saucepan and place over medium heat bring to a boil and cook for 5 minutes. Remove from heat and sieve to remove seeds.
Let the raspberry mixture cool down. Once cooled mix it with the coconut yogurt, the maple syrup, and the vanilla extract.
Fill in your ice cream molds. And place them in the freezer for at least 3 to 4 hours.
To prepare your white chocolate dipping sauce
Melt the dark chocolate together with the coconut oil over a warm bath. Pour the mixture in a taller bowl or glass, that will allow dipping in the ice creams.
Take out the ice creams out of the freezer. Start dipping them in the melted chocolate and place them over a plate covered with a baking paper. You need to do this quickly so the ice creams don't start to melt. Once all the ice creams are covered with chocolate, place them in the freezer for another 30min.
To Make the Chocolate and Blueberry Ice Creams
Melt the 40g dark chocolate over a warm bath. Once completely melted, let it cool for a few minutes and then mix it with the coconut yogurt and the maple syrup.
Mash the blueberries with a fork. Then start pouring the ice cream mixture into your molds, when it is half full add of the mashed blueberries and finis it with another layer of the ice cream until the ice cream molds are completely full. Place them in the freezer for 3 to 4 hours.
To prepare the chocolate dipping sauce
See the instructions from above
Wanna make these Ice Creams together? You can watch me making all the 3 of them step-by-step on my Instagram stories. (It is saved on my highlights under Vegan Magnums)