Lemon & White Chocolate Magnums
Dairy free ice creams with a lemon curd filling and white chocolate coating
Ingredients
Ice cream
- 1/2 cup cashews
- 100 ml canned coconut milk
- 30 ml oat/almond/coconut milk
- 2-3 tbsp honey/agave
- Dash vanilla extract or power optional
Lemon Curd
- 1 1/2 lemons- juiced
- 3 tbsp honey/agave
- 1 tsp coconut cream
- 1 1/2 tsp corn flour
- Dash non dairy milk
- 1 lemon-zested
Chocolate
- 65 g dairy free white chocolate
- 11/2 tbsp coconut oil
Instructions
- To make the ice cream, blend the cashews, sweetener and milks together until smooth and creamy.
- Pour the mixture into your ice cream moulds, pop in the lolly sticks and leave these in the freezer to set for 4 hours, or overnight.
- Meanwhile, gently heat the lemon juice and sweetener together in a saucepan. Add in a dash of milk, the lemon zest and coconut cream, then stir to combine. Whisk in the cornflour thouroughly to insure there are no lumps. Continue whisking whilst the mixture thickens, then remove from the heat and set aside to cool.
- Dip each of your ice creams into the lemon curd and carefully lay these onto a parchment lined tray. Pop them back into the freezer for a further 1 hour to chill the lemon layer.
- Melt the chocolate and coconut oil together, then coat each of the ice creams, allowing any eccess to drip off (the chocolate should set pretty quickly) and place these back onto the tray and into the freezer for an extra 20 minutes.