Ah, these magnum moulds are the bomb, I tell you! They definitely have got my creative juices flowing, so I am super keen to keep on making new flavours of magnums, until I run out of ideas or time (my thesis is due in less than 2 1/2 months)! Basically I am considering re-making magnum flavours vegan, before going wild. Like PJ and J swirl ice cream with a white chocolate shell? Salted caramel? Mulberry chunk? The possibilities are wild and endless.

Today's flavour is another vegan rendition of a magnum classic: the creamy vanilla ice cream with a white chocolate shell. But in this case, it is also refined sugar free! Hallelujah!

Makes 4 tiny popsicles or 2 smallish ones.

Approx. 20 minutes prep, 6-8 hours freezing.

Ingredients:

For the ice-cream:

3/4 frozen banana
1/4 cup coconut cream
1/4 tsp vanilla powder or 1/2 scraped out vanilla bean

For the chocolate (recipe from Chocolate Covered Katie):

60g raw cacao butter
1/2 tsp vanilla essence
4 tbsp natvia sugar free icing sugar, or a few drops of stevia, to taste.
2 tbsp raw cashew butter
dash of salt

Method:

1. Combine frozen banana, coconut cream, and vanilla in a food processor until smooth. Pour into moulds, and stick in the popsicle sticks. Place in freezer for 6-8 hours or overnight.
2. When the ice-cream has set, melt the cacao butter in a small saucepan on low heat. Once melted, add the rest of the ingredients, whisking as you go.
3. Remove popsicles from mould, dip in chocolate, place on a tray lined with baking paper. Repeat for all popsicles, then dip them in again for a second coat when the first layer has set.
4. There will be chocolate left over, but you need that to even coat the popsicles. So just pour the spare into some chocolate moulds! Otherwise you can take the measurements at 2/3 of the quantities to reduce waste.