Pistachio Magnums
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Recipe Intro From emmamaertenss
These are my OG pistachio magnums, which I created back in 2020. They are my all time favorite magnum flavor I’ve created and they were a massive hit so I had to bring them back. PS - moulds are from @alycealexandracookbooks (not sponsored I just LOVE them)!
- Recipe Card
Recipe Card
ingredients
- Ice cream
- 1 cup cashews
- 1 cup canned coconut cream, cream only
- 1/2 cup pistachios, shells removed
- 1/2 cup maple syrup
- 1 teaspoon vanilla essence
- 250 grams melted dark chocolate, for coating
- Crushed pistachios, for coating
Method
Step 1
Drain the cashews, then place them in a blender along with all other ingredients for the ice cream.
Step 2
Blend on a high speed until smooth and lump free - you may need to scrape down the sides several times and repeat.
Step 3
Pour the mixture into your magnum molds and insert icy pole sticks. Freeze for 8 hours or overnight.
Step 4
Melt the chocolate. Meanwhile, remove the magnums from the molds and place them onto a plate lined with baking paper.
Step 5
Transfer the melted chocolate into a tall glass ideal for dipping, then dip each magnum into the chocolate, let excess drip off and sprinkle over pistachios before the shell hardens.
Step 6
Return each magnum to the plate in the freezer upon coating. Let them set for 20 minutes before eating.