Vegan Magnum Ice Cream Cups Recipe (Chocolate Caramel) Recipe
By Peanut Palate
For the Caramel Ice Cream
1 medium frozen banana
1-2 tbsp coconut cream
4 medium soft Medjool dates pitted
¼ tsp vanilla extract
½ recipe vegan caramel sauce optional, linked in recipe notes above
For the Chocolate Shell
2 tbsp vegan semisweet chocolate chips
½ tsp almond butter
¼ tsp refined coconut oil
1Blend together all the ingredients for the caramel ice cream until smooth.
2Pour into a bowl or a wide glass.
3Pour the optional caramel sauce on top. Set in the freezer.
4In a small stovetop pan over low heat, add the ingredients for the chocolate shell.
5Stir with a rubber spatula until melted.
6Remove the bowl from the freezer. Pour the chocolate shell evenly on top.
7Place back in the freezer for an hour to set. Once the chocolate shell is hardened, enjoy!
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.