Healthy Magnum Ice Cream Recipe 🍧

Enjoy a healthier twist on the classic Magnum ice cream recipe with this easy-to-make vegan recipe. Using the powerful Optimum Nutriforce Mini 600ml portable blender, you can create a rich and creamy ice cream that mimics the indulgent texture of traditional Magnum bars. Perfect for a quick dessert or a refreshing snack, this recipe is designed to be both nutritious and delicious. This recipe transforms simple, wholesome ingredients into a creamy, delicious treat that's perfect for satisfying your sweet tooth without the guilt.

Thanks, @Mywholesomebites for sharing ❤️

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[FroothieTV]

Ingredients:
1 banana
1 tin of coconut cream (use only the solid form)
1 large spoon of cacao powder
Splash of maple syrup
Dark chocolate
Chopped peanuts

Instructions:

1. In the portable blender, combine the banana, solid coconut cream, cacao powder, and a splash of maple syrup. Blend until smooth.
2. Pour the mixture into ice cream moulds and set in the freezer for at least 3 hours or overnight.
3. Melt the dark chocolate and mix it with chopped peanuts.
4. Once the ice cream is fully set, remove it from the moulds and coat each piece with the melted dark chocolate and peanut mixture.
5. Place the coated ice cream back in the freezer for a few minutes until the chocolate hardens.
6. Enjoy your homemade vegan chocolate banana ice cream!

[c.]

That's what we got stuck in. Not frozen egg custard. Oh well.

[daisy]

Hehe I’m your first like and comment ❤