Crisp raw dark chocolate enrobes a gorgeously silky smooth salted caramel ice cream. Infused with supercharged Lion's Mane mushroom these Salted Caramel Magnums will elevate your mind, body, and soul, and of course, your taste buds!
Equipment
- Standard Silicone Ice Cream Moulds
- Standard Sized Wooden Lolly Sticks
- Sieve
- Food Processor
- Freezer
- Tray
- Non-Stick Paper
- Bain-Marie
- Blender
- Whisk
- Jar
- Spoon
- Silicone Mat
Ingredients
For the salted caramel ice cream
- 1-2 Tbsp Lion's Mane Mushroom Powder
- 1 Tbsp Vanilla Powder/Vanilla Extract
- 1 Tsp Sea Salt
- 2/3 Cup Cashew Milk (or any dairy-free milk)
For the raw chocolate shell
- OR
Method
- Firstly, drain and rinse the soaked cashews thoroughly. Place all of the ingredients for the salted caramel ice cream, except for the cashew milk, into your food processor and pulse a few times before scraping down the sides. Blend until smooth.
- Repeat the process of scraping down the sides and blending until you reach a super smooth consistency. Add the milk and blend, repeating the process again.
- Get your ice cream moulds and place in the lolly sticks. Place the mould onto a baking tray and pour in your salted caramel ice cream mixture. Leave to set completely in the freezer before removing from the moulds.
- To remove from the mould pull the outer edges of the mould to loosen the lollies then gently push the lolly upward then push the stick upward to slide the lolly out. Place onto a tray with non-stick paper until ready to dip. If using 1 mould repeat the process a further 3 times until all of your mixture is used up.
- Using a blender, whizz your coconut sugar into a powder. Melt your remaining chocolate ingredients over a bain-marie and whisk together until fully combined. Leave to cool then return to the blender and blend once more until smooth.
- Pour the chocolate into a jar with an opening that is large enough for the lolly to pass through and cool to room temperature. Be sure to give the chocolate a stir every now and then.
- Remove the lollies from the freezer and dip one by one into the chocolate for the coating. To create a thick shell be sure to continuously dip the lolly into the mixture leaving 30 seconds between dips. Allow the excess to drip then turn the lolly upright so that the last drip will fall to the back of the lolly. Once the lolly looks slightly matte place onto a silicone mat until set.
- Repeat for all lollies then return the freezer for 15 minutes before serving. Store frozen or enjoy refrigerated as a chocolate coated mousse lolly.
- Eat and enjoy!
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