According to its marketing Magnum Egos are described as ‘nothing but pure decadence’ – which we would have to agree with. So of course we needed to take this treat and make it guilt-free. The ice cream may have a slight banana taste but I promise the caramel is spot on and the chocolate has its cracking factor. This is one of those desserts that is simple to make but does require some patience as you allow the different layers to set. So before you give in and eat it raw, claiming that cookie dough is always so much better unbaked, we promise the wait is well worth it.
Magnum Ego Recipe
Free from gluten, dairy, refined sugar and nuts
Raw, Vegan, Paleo
Makes 6 small or 4 large
INGREDIENTS
Ice Cream
1 cup coconut cream
1 large frozen banana
1 teaspoon vanilla
Chocolate
3/4 cup melted coconut oil
3/4 cup raw cacao
1/4 cup maple syrup/rice malt/coconut nectar
Caramel
1 cup soft dates
2 tablespoons tahini
METHOD
Ice Cream
- Blend everything together and pour evenly into ice cream moulds
- Freeze for 1 hour
- Remove and insert popsicle sticks into the centre
- Freeze for 6 hours or until set
- Remove the ice creams for their moulds. Run under hot water to help loosen
- Place on a tray and return to freezer
Chocolate Part 1
- Whisk everything together
- Remove magnums from freezer
- Dip each magnum into the chocolate and return to freezer
- Set the remaining chocolate aside
Caramel
- Blend everything together – You may need a little water to help blend
- Remove ice magnums from the freezer
- Distribute caramel thickly and evenly on to one side and the edges of the magnums
- Return to freezer for 1-2 hour or until the caramel has set
Chocolate Part 2
- Remelt the chocolate over a bowl of hot water
- Dip each ice cream into the chocolate until it is all gone
- If a cool day you can enjoy it straight away or set in the freezer for 15 minutes
Serving
- Enjoy straight from the freezer or let it sit for a few minutes to allow the ice cream to soften
