Salted Caramel Magnums with Lion's Mane (Gluten-Free, Raw Vegan, Paleo)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Thick, 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!
For the salted caramel ice cream:
For the raw chocolate shell:
  1. Drain and rinse your cashews thoroughly. Place all of the ingredients for the salted caramel ice cream, except for the milk, into the bowl of 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.
  2. Get your mini magnum ice cream mould(s) and place in the lolly sticks. Place the mould onto a baking tray and pour in your 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 or in a box lined 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.
  3. Using a milling blade and a bullet style blender powder up your coconut sugar. Melt your remaining chocolate ingredients over a bain-marie and whisk together until fully combined. Leave to cool then return to the bullet 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.
  4. Remove the lollies from the freezer and dip one by one into the chocolate. 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.
Storage instructions: Freeze for up to 1 month. If serving as a chilled mousse dessert keep refrigerated for up to 5-7 days. Will also keep at room temperature for 24 hours when served as a mousse.

Additional equipment required: 3 x mini magnum silicone ice cream moulds with mini lolly sticks or standard ice cream with standard sized lolly sticks. If using a standard mould this will make 6 large magnums.

All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.
Recipe by Greens of the Stone Age at