Pistachio Magnums Vegan Gluten-Free

1. Add the cashews to a glass container and cover it with boiling water and let it soak for a minimum of 5-10 minutes. Empty the cashews in a sieve and drain them from all the water.

2. Place the soaked cashews in a large blender along with all other ingredients (coconut cream, shelled pistachios, maple syrup, and vanilla essence) for the ice cream.

3. Blend on high speed until smooth and totally lump free.

4. If needed scrape the mixture down the sides.

5. By now you will have prepared your magnum molds with the sticks. I prefer to have this ready and not add the sticks in afterward, as it’s less messy to add the ice cream than to insert the sticks afterward.

6. Pour/scoop the ice cream mixture into your magnum molds and tap the molds down on the tabletop for the ice cream to settle down and around the stick.

7. Cover and freeze for 6-8 hours or overnight.

The next day, you will melt the chocolate.

1. Break or chop the chocolate into same-size pieces for even melting. The chocolate needs to be pampered, to avoid it becoming grainy.

2. Place the chocolate in a DRY, microwave-safe bowl and start by adding ½ tsp oil, and then microwave for 30 seconds at a time.

3. Depending on the thickness you require, you can add more oil as needed, but do it drop by drop and sparingly. Whatever you do, do not add anything cold to the hot chocolate as this will cause havoc and let the chocolate seize up.

4. Now place the bowl in the microwave and micro it in 30-second intervals and stir the chocolate with a dry spatula in between each 30-second blast until all the chips are just about melted and look very glossy. Stop now with microwaving so the chocolate does not burn, even though you may wish to add another 30-second burst – DO NOT do it.

5. Use a plastic spatula (NOT metal) and mix it through. Keep mixing for 30 seconds or so and if required return for another 30-second burst. Mix again.

6. The longer you mix with the spatula the more the lumps will melt from the heat of the already melted chocolate that accumulates on the side of the bowl. Continue by stirring until all the pieces have melted.

TIP:

1. Before starting, make sure your bowl and all utensils that will touch the chocolate are completely, totally, bone dry, and squeaky clean. Any stray droplets of water will create a chemical reaction with the sugar in the melting chocolate and make it grainy and lumpy. This is called seizing.

2. Meanwhile, remove the magnums from the molds and place them on a baking tray covered and lined with parchment paper.

3. Transfer the melted chocolate into a tall glass ideal for dipping. Dip one ice cream at a time into the chocolate and let the excess drip off and immediately sprinkle some finely chopped pistachios before the shell hardens.

4. Place the magnums back on the parchment-lined tray and return it to the freezer. Let them set for at least 20 minutes before eating or leave them in the freezer until needed.

5. If you do not intend to use them immediately, once frozen solid, pack them in a freezer-safe container with parchment between the individual magnums so they do not stick together.

6. Enjoy!