GREENVILLE CURBSIDE PICKUP

Mini Magnum Ice Cream Bars

What's better than a big bowl of ice cream? Probably ice cream topped with a layer of homemade caramel and then dipped into a chocolate hard shell. Oh yea and all on a popsicle stick. 

These Mini Magnum Bars will take your tastebuds over the top and take your mind all the way back to childhood summer nights. 

It doesnt get much better than these for a sweet tooth! 

 

This recipe was inspired by Emily Daniels of @wholesomehedonista 

Ice Cream Filling

1.5 cup cashews ( soaked for 4+ hours in water)

1 can full fat coconut milk, refrigerated overnight

1/3 cup peanut butter

1/4 cup maple syrup

3+ tbsp water

1 tsp vanilla

1/4 tsp sea salt

5 dates, depicted and rough chopped

 

Caramel

1 cup coconut sugar

1 cup full fat coconut milk ( this is in addition to the coconut milk you need in your filling)

1 tbsp arrowroot starch 

 

Hardshell

1 cup chocolate chips

1 tbsp coconut oil

 

Recipe Makes: 8-15 ice cream bars depending on molds 

 

What You Need

Mini or Regular Popsicle Mold

Popsicle Sticks

High Speed Blender

Microwave

Microwave Safe Bowl

Small Sauce Pan 

Baking Sheet

Parchment Paper

 

Rinse your cashews. Add cashews into your high speed blender. 

Open your coconut milk can upside down. Discard or save all of the liquid in the can. Scoop out all of the remaining coconut cream and add into your blender. Now add your peanut butter, maple syrup , vanilla, water and sea salt. Blend until smooth and creamy, scraping down your sides of the blender as needed. If needed, add more water or a plant based milk 1 tbsp at a time until you reach desired consistency.

Now pulse in your 5 dates until only tiny specs appear in the batter — this just helps your “ice cream” have consistency!

Set your ice cream filling aside and prepare your caramel.

Caramel: Pour your coconut milk ( if your can has separated fat from liquid , just blend in the blender to remix ) into a medium sized mixing bowl. Whisk in your arrowroot starch. Add your coconut milk into a small sauce pan and turn heat to low - medium.

Begin to whisk in your coconut sugar until all combined.

Bring your caramel to a low boil, whisking frequently to help not burn.

Allow to boil for 5-7 minutes and then turn burner off— your caramel will thicken, but remember to keep stirring.

Lets assemble your popsicles!

Prepare your molds with the sticks in tact. Now add filling into each mold, remembering to leave room for your caramel. NOTE:  you can definitely do a few rounds with this filling, and can also freeze extra in a parchment lined pan to have little ice cream bites!) 

Now scoop your cooled caramel into each mold on top of your filling. Again any extra can be swirled into the filling and frozen into little ice cream bites .

Freeze for a minimum of 3 hours.

Once frozen, melt your chocolate and coconut oil in a microwave safe dish — melt in increments of 30 seconds, stirring in between each increment to ensure no burning.

Line a small baking sheet with parchment paper.

 

Once your chocolate is melted remove your ice cream bars from the mold, and dip each into chocolate. Lay the dipped popsicles onto the parchment paper and add back into the freezer for at least an hour before serving.