Tasty, healthy recipes for everyday.
Chocolate Peanut Butter Magnums
Time: 45 mins | Serves: 6
¼ cup cashews
1 can chilled coconut milk (only the thick part from the can)
¼ cup maple syrup or sweetener of choice
1 scoop chocolate protein
1-2 tbsp cacao powder
2 tbsp coconut yoghurt
1 tsp vanilla essence
200g dark chocolate
12 chocolate chip cookies
1/4 cup rasberry jam
- Add everything to a food processor and blend until the mixture is smooth and free of lumps. Pour the mixture into individual silicone ice-cream moulds making sure you leave enough room to include your mix ins/second layer of toppings. Insert the wooden Popsicle sticks into each mould
- Even out the chocolate mixture and freeze for 60 minutes. Once the mixture has hardened, you can add your peanut butter layer, cookie layer or rasbery layer.
- For your Peanut Butter magnum add 1-2 tablespoons of Mayver’s Unsalted Peanut Butter making sure it is filled to the top of the mould, smooth the mixture flat with a teaspoon. You can also add an extra tablespoon of peanut butter into the chocolate mixture or whole peanuts into the mix as well to take these to the next level!
- Put the ice-creams back in the freezer for a few hours so the second layer can harden. Once set, pop the ice creams out of the moulds and melt your chocolate. Working quickly, spoon the chocolate over each ice cream working one at a time. Once fully coated, place each ice-cream onto a lined tray with baking paper. Quickly add your crushed peanuts as the chocolate will harden very quickly and pop them back in the freezer once you have finished. Set for 60 minutes. Defrost for a few minutes once you are ready to eat! Enjoy!
Other Flavour Combos
Choc Cookie Chunk
For the Cookie flavour, break apart choc chip cookies and also used some leftover dark chocolate bark, gently push into the mixture, using 1-2 small cookies per ice cream.
For this one you can use raspberry jam or make your own with white chia seeds, maple syrup and frozen raspberries, smooth the mixture with a teaspoon.
Amazing recipe by @sammybeasley1