Who does not love a magnum on a glorious hot day??!! This is my cherry ice-cream with rose and dark chocolate recipe only in the shape of a magnum ice-cream.
A fantastic way to spend time in the kitchen with children during the summer holidays. Teaching children to cook in this day and age is more than simply entertainment in the holidays but rather an essential skill handed down from parent to child. Children need to grow into adults that are competent and comfortable in the kitchen, by not teaching these skills we are encouraging them to choose a takeout or pre-cooked meal option when they leave home. Many hormone and adrenal issues start in the early years of adulthood, especially when they are under loads of stress during exams and early work years. By teaching them to cook they will be able to ensure that they can maintain a health diet during these really important years.
Honestly, these look fancier than they are to make, simply blended fruit frozen in a magnum mould. I have done the leg work for you so no need to scrounge around looking for the moulds, they can be purchased through my recipe link below and they are really easy to use. Freeze for a few hours, and the best part is they slip right out of the moulds without having to use any hot water, then dunk the lollies into melted dark chocolate, SO SO easy!
Makes 4 Ice-creams
- 400g frozen cherries
- 160ml tin coconut cream
- Juice of 1 lime
- 1/2 tsp rose extract
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- Silicon magnum moulds
- In a food processor, add the cherries, coconut cream, lime juice, and rose water.
- Blend smooth to a soft serve consistency.
- Transfer to the moulds and freeze for a few hours until solid
- Using a small ramekin just big enough to fit the tip of the lolly, melt the chocolate and the coconut oil in a microwave on a medium heat for 30 second bursts. Stirring between each burst.
- Dip the tips into the chocolate, it should instantly freeze.
- Serve and enjoy.