Holy moly! I honestly cannot believe how this icecream turned out. Don’t tell me I haven’t warned you! This is the kind of stuff I have to get out of the house quickly. I have to take it to the office or give it to friends. Otherwise 4 mini magnums will mysteriously disappear.
The ones who know me, know that peanut butter is one of me very great weakness if not my biggest food weakness. I am hiding empty jars because I am ashamed of how much peanut butter I can eat. When I found a magnum shaped icecream mould online I knew one of my first creations had to be a peanut butter magnum. Coincidentally, the ‘real’ magnum company figured it was time to come out with a peanut butter chocolate version as well – what a timing. If you go for my version you will get a vegan, almost raw and refined sugar free magnum. I am going to try lots of different versions of it as I want to make the most of my icecream mould!
Peanut Butter Magnum (makes 4 mini Magnums)
- 1/2 cup cashews (pre-soaked in water for 4 hours and drained)
- 1/2 cup coconut milk
- 3 – 4 tbsp agave syrup
- 1/8 cup water
- 1/2 tsp ground vanilla
- pinch of salt
- raw chocolate (I used 5 x 35g Ombar dark cocoa)
- 1 cup peanut butter (I use organic nu3 penaut butter which comes in a very high pot which is great for dipping and it tastes divine)
- 1 handful walnuts
Add the first 6 ingredients into your blender or food processor and blend until you get a smooth creamy texture. Pour this into your icecream moulds – don’t fill them up entirely, leave some space for the walnuts that you drop in now. Transfer the mould into the freezer for at least 5 hours or better overnight. Now it is time to take out the magnums and dip each of them into your pot of peanut butter. If you have a very thick peanut butter put the jar in the microwave for 30 seconds or until liquid. After dipping your magnums in peanut butter return them to the freezer for an hour before placing them on a sheet of baking paper. Now melt your raw chocolate in an oven proof dish at 40 degrees celsius in the oven. This way the raw chocolate doesn’t loose its vitamins and antioxidants. Grab your magnums from the freezer and dip them in chocolate one last time. Return to the freezer for 10 minutes and then enjoy!