These homemade chocolate and peanut butter flavoured 'mangum' styled ice-creams are dairy-free, free from refined sugar and are sure to satisfy your tastebuds!
Learn how to make these super creamy ice-creams — the perfect treat to eat on a hot day!
Ingredients
Makes | Approx. 4 ice-creams
- 300ml Coconut Cream
- 1/4 cup Cacao
- 45g Peanut Butter
- 1tsp Vanilla Extract
- 60g Maple Syrup
- 1 packet Vego Chocolate Melts
- 150ml Vegan Cream
- A handful of Loving Earth Chocolate Bukini Clusters
Video: Instagram / @peacefullyplantpowered
Method
- In a blender add coconut cream, peanut butter, cacao, and vanilla into ice cream moulds (if you don’t have any you can use lined muffin trays) and freeze for 8-10 hours.
- Place a heat-safe bowl over a pot of boiling water. Pour chocolate melts into the bowl and mix constantly until chocolate is melted. Add vegan cream and mix until combined and smooth.
- Remove from heat and pour the chocolate mixture into a large cup.
- Remove ice-creams from the moulds and dip into the chocolate mixture.
- Place on a plate or tray and sprinkle chocolate bukini clusters on top.
- Return the ice creams to the freezer for another hour.
- Enjoy!
We hope you enjoyed this veganised take on the classic magnum. Here at F&F, we're always looking at ways to make our fave treats vegan, so make sure to regularly check out our Recipes Category for some fun recipe ideas!
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