07/13/2026
Beat the heat with your new favorite frozen treat. These Chocolate Orange Caramel Magnum Ice Creams are everything you want from a summer dessert: creamy, refreshing, and secretly dairy-free.
No ice cream maker required - just a blender and a little patience while these chill in the freezer. Underneath that snappy dark orange and ginger chocolate shell, you'll find a swirl of orange-kissed vanilla ice cream and a gooey caramel center 😍
🍫 Serves: 6
⏱️ Time: 20 min prep + 4-6 hrs chilling
FOR THE ICE CREAM:
1 cup coconut cream (from 1 chilled can full-fat coconut milk)
1 cup cashews, soaked
6½ tbsp granulated or coconut sugar
1 tsp vanilla extract
½ orange, zested
Pinch of salt
1.4 oz Dark Orange and Ginger Chocolate, chopped
FOR THE CARAMEL:
4 tbsp (2 oz) peanut or almond butter
2 tbsp maple syrup
Pinch of salt
FOR THE CHOCOLATE:
6.6 oz Dark Orange and Ginger Chocolate, chopped
1 tbsp coconut oil
Suggestions: orange zest, puffed quinoa, cacao nibs
METHOD:
- Chill 1 can (13.5 fl oz) full-fat coconut milk overnight. Soak cashews in water overnight (or in boiled water for 1 hr). Drain and rinse.
- Without shaking the can, scoop off the solid cream on top and measure 1 cup.
- Blend coconut cream, cashews, sugar, vanilla, orange zest and salt until smooth. Add chopped chocolate and pulse to combine.
- Stir together peanut/almond butter, maple syrup and salt until smooth.
- Divide caramel between 6 molds and smooth into an even layer.
- Pour ice cream on top to fill molds. Insert a popsicle stick and tap molds to release air bubbles.
- Freeze until firm, 4-6 hrs (or overnight).