Get ready to drool over these delish, healthy magnums – packed with brain-loving Lion’s Mane, the well-loved functional fungi on everyone’s radar right now.
Whether you’re all about balance or treating yourself with naturally nourishing desserts, these easy homemade dairy-free magnums are sure to become your new favourite. Creamy, dreamy – and totally dairy-free, they’re superb for anyone lactose intolerant or going vegan.
But they aren’t just a delicious treat – they’re a sneaky way to get more whole foods in without parting with flavour. They’re also free from refined sugar – offering up a naturally sweet treat when you’re in the mood for something indulgent. Not to mention, the combination of dark chocolate and chopped pistachios adds a satisfying crunch to help balance the creamy, icecream centre.
This recipe is a breeze – with just 25 minutes of prep and some patience while they set, you’ll have four deliciously creamy magnums ready to enjoy, making it a convenient treat you can whip up ahead of time.
Here’s why you’re sure to love it
They’re a feast for eyes – and your tastebuds too. And they’re bursting with healthy fats, vitamins and minerals, thanks to the nutrient-rich cashews, pistachios and coconut. But the true standout is the coconut caramel layer – infused with Misty Day Plant Potion’s Lion’s Mane. Afternoon pick-me-up, or deliciously satisfying way to round out your day? Yes please.
The fan favourite – Lion's Mane benefits: Misty Day Plant Potions Lion’s Mane
Functional fungi Lion’s Mane is loved for its ability to support mental focus and overall brain health. Feeling foggy? Keeping this supplement close by means you’ll have a natural ally to help keep your mind sharp and resilient. What’s more, by adding it into these vegan pistachio magnums, you’re not just indulging in a delicious treat – you’re also giving your brain a little extra love.
Ingredients:
Pistachio icecream
- 1 cup cashews
- ½ cup pistachios (shelled)
- ½ cup full-fat coconut cream
- ½ cup Chantal Organics Rice Syrup
- 1 teaspoon vanilla paste
Caramel
- ½ cup ROAR Organic Artisan Coconut Sugar
- ¾ cups full-fat coconut cream
- 1 Tablespoon BioBalance Certified Organic Virgin Coconut Oil
- 1 teaspoon Misty Day Plant Potion’s Lion’s Mane
Coating
- 100g Bennetto Chocolate Original Dark Chocolate
- Chopped pistachios
Method:
- Place the cashew nuts and pistachios in a bowl. Cover them with boiling water and let them soak for 10 minutes. Drain and rinse the nuts.
- Add the soaked nuts to a high-speed blender with the coconut cream, rice syrup and vanilla. Blend until smooth.
- Pour the mixture into moulds, add a wooden ice cream stick and smooth out the surface with the back of a spoon. Freeze until solid.
- To make the caramel: In a small pot, combine full-fat coconut cream and coconut sugar.
- Bring the mixture to a simmer, stirring frequently and letting it bubble for about 15 minutes until it thickens into a caramel that coats the back of the spoon. Then proceed to stir in the coconut oil. Allow the caramel to cool completely.
- Spread some of the cooled caramel over each ice cream, then return them to the freezer until the caramel is set.
- Melt the chocolate and then dip each ice cream into the melted chocolate. Enjoy the ice cream once the chocolate has been set or store it in the freezer for later.
Makes: 4 | Prep time: 25 minutes | Set time: 6 hours or overnight
Dietaries: Vegetarian | Vegan | Dairy Free
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