Matcha Caramel Magnum (Gluten-Free, Paleo, Vegan)

I’ve been following a Paleo lifestyle for a pretty long time and although in recent years there have been a few products similar to the Magnum released on the high street that are kinda Paleo friendly, the majority of them are super pricey and tend to come in bog-standard and unadventurous flavours. I very nearly made the Classic Magnum but being a matcha fan I desperately wanted to make a badass lolly which catered to my more exotic tastes. That’s when I came up with the idea of a Matcha Caramel Magnum! Finally, I can scoff down without the guilt of having spent way too much money plus I’m getting to eat something that tastes so freaking good too!

Dive face first into matcha heaven with a Matcha Caramel Magnum – 3 layers of total bliss – and all vegan and Paleo-friendly too!

They may look difficult to make but I promise you they’re not at all. Just set aside a little bit of time and expect to make a wonderful mess which is fully edible, so if you end up licking chocolate or caramel from your kitchen worktop just know I’m not gonna judge you! These little Matcha Caramel Magnums might be mini sized but are packed full of flavour – rich matcha ice cream centre surrounded by a rich and chewy matcha caramel, double-dipped in a dark raw chocolate shell. Just yes! They’re literally the most indulgent things I have eaten for a while.

I used my favourite matcha for both the ice cream and caramel – Matchaeologist’s Meiko™ Ceremonial Matcha. This makes a mean matcha latte but also makes for a milder green tea flavour in ice cream too. It’s definitely perfect for those new to matcha and wanting to dip their toe into the water and has a nice green colour to it. If you’re a bit more of a hardcore matcha fan I’d suggest using the Midori™ Culinary Matcha for a richer and bolder flavour. Just take note that the colour may not be as vibrant so you could mix the two together. In fact, I decided to add a little Matsu™ Ceremonial Matcha to give the ice cream a slightly more vivid green colour. This doesn’t do much for the taste, it is purely optional, but I have to say that I do love how green it is. Sometimes I crave vibrancy of colour in my food as much as I do full-bodied flavour and interesting textures.

For my raw chocolate coating, I actually used cacao powder and coconut oil as I was all out of cacao butter but I really wouldn’t recommend doing this unless you find yourself in the same position or money is a factor. Personally, I find that the appearance isn’t too great and the mouthfeel is just sort of cheap and overly fatty. The flavour also ends up kind of lacking too as the cacao particles just don’t seem to bind to the fat in the right way. I always think of coconut oil chocolate coating as more of a fat bomb than a chocolate. There are times, however, when this kind of coating can be beneficial but in this case, if you’re wanting the fully luxurious flavours and textures, opt for the cacao butter. The cacao butter and cacao paste combo yield an even smoother result so if you can afford it you’ll be in heaven!

Anyway, enough of my waffling – go forth and dive face first into matcha, caramel, and chocolate heaven!

If you’re a matcha fanatic like me grab yourself a matcha bargain and enter ‘GOTSA’ at the Matchæologist checkout for 20% off. If you’re looking for more matcha recipe inspo check out my Matcha Mousse Raw Chocolate Easter Egg or Matcha Crumpets with a White Chocolate Matcha Ganache.

Matcha Caramel Magnum (Gluten-Free, Paleo, Vegan)

 

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Prep time

45 mins

Cook time

45 mins

Total time

1 hour 30 mins

 

Dive face first into matcha heaven with a Matcha Caramel Magnum - 3 layers of total bliss - and all vegan and Paleo-friendly too!

Author: Greens of the Stone Age

Recipe type: Dessert

Serves: 4

Ingredients

For the matcha ice cream:

• 400ml full fat coconut milk
• 50g cacao butter
• ¼ cup coconut sugar/ raw cane sugar/xylitol or 2 tbsp NuStevia Simple Syrup
• 2 tbsp Meiko™ Ceremonial Matcha
• ¼ tsp Matsu™ Ceremonial Matcha
• Pinch sea salt

For the matcha caramel:

• 400ml full fat coconut milk
• 100 ml water
• ¾ cup coconut sugar/ raw cane sugar/xylitol
• 3 tbsp almond or cashew butter
• 3 tbsp maple syrup
• ½ tsp vanilla powder or 2 tsp vanilla extract
• Pinch sea salt
• 3 tbsp Meiko™ Ceremonial Matcha

For the raw chocolate shell:

• 225g cacao butter (melted)
• 75g cacao powder
• ¼ cup tbsp maple syrup/agave nectar
• OR
• 150g cacao liquor/solids/paste
• 150g cacao butter
• ¼-1/3 cup maple syrup

Instructions

1. Place your coconut milk, cacao butter, and sweetener of choice into a heavy bottomed pan, gently whisk the ingredients and place onto a medium heat until almost at boiling point. Reduce to a low heat and simmer gently for roughly 30 minutes until the mixture has thickened enough to evenly coat the back of a spoon. Leave the mixture to cool for 5 minutes and whisk in the matcha and sea salt before placing in the freezer for a further 10-15 minutes to cool completely. Pour into your ice cream moulds, slide in the lolly sticks then leave to set completely in the freezer.
2. Whilst your lollies are freezing start prepping your matcha caramel. Place all of your ingredients except for the matcha in a small pan and bring to the boil, whisking frequently. Reduce the heat so that the mix is on a light boil and leave to reduce to a consistency similar to that of condensed milk. This will probably take about 10 minutes in total. Remove from the heat, give a quick whisk and leave to cool completely.
3. Once the caramel has cooled it will probably be too thick to dip or spread so take a large handful and roll into a ball in the palms of your hands. Flatten out 4 large caramel discs. De-mould the ice cream lollies one by one. Wrap each lolly in caramel and smooth out with damp fingertips. Return the lollies to the freezer on a silicone mat so that they are easy to remove.
4. Melt your chocolate ingredients and whisk together until fully combined. Pour the chocolate into a jar with an opening that is large enough for the lolly to pass through. Remove the lollies from the freezer and dip one by one into the chocolate, placing onto a silicone mat until set. Once the chocolate looks matte you can double or triple dip to create a thick shell. Return the freezer for 15 minutes before serving.

Notes

All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.

Additional equipment required: Silkomart Mini Ice Cream Bar Mould (sticks included)

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Disclaimer: Please note that this is NOT a sponsored post. I am a Matchæologist affiliate and was sent some wonderful Matchæologist matcha to create delicious recipes with. All opinions are my own and 100% honest.  If you buy anything from the Matchæologist website using any of the links contained with my post and use the discount code ‘GOTSA’, it won’t cost you any extra, but I will get a small commission to help keep my blog up and running. If you’d like to know more, feel free to contact me.