I hope you had a great week! As the summer is here, we need to have delicious and easy vegan ice cream options to make at home, so I thought it would be great to have a new ice cream recipe! 🙂
My favorite ice cream is the classic almond magnum one, so I kind of inspire on this ice cream to make this yummy one!
This delicious salted chocolate pop is super creamy on the inside and then crunchy on the outside and the saltiness on the chocolate works wonderfully!
for the ice cream: 2 cups cashews
4 tbsp maple syrup
1/2 vanilla bean
2 & 1/2 cups almond milk
4 tbsp peanut butter + 1 tbsp peanut butter for topping
toppings: 90g melted chocolate with a pinch of cinnamon
1 tbsp peanut butter
a pinch Himalayan pink salt
1/2 cup chopped almonds
preparation time: 30 minutes
total time: 5 minutes
serving size: 7 serves
In a food processor start by blending until creamy the cashews, vanilla bean, and almond milk.
Mix it with 4 tbsp of peanut butter.
Then fill the ice cream molds, and top it with more peanut butter.
Keep it in the freezer for approximately 4 hours.
Once it is hard, dip them into the melted chocolate with a pinch of cinnamon, top it with peanut butter, a pinch of Himalayan pink salt and chopped almonds.