So, fall has already officially started, wahooo! Surprisingly, the first day was still quite warm- we even went for a swim?! BUUUUTTTTT, from today on, the weather seems to be changing a lot and those rainy times are kicking in- however, I honestly can’t say that I’m seriously mad about it. Because even on colder days, I still love enjooying some ice cream. Like these easy vegan pumpkin spice magnum ice creams!
Don’t get me wrong, I really LOVE summer, I LOVE going for a refreshing swim on a hot day- one of my biggest dreams actually would be to move to Hawaii one day. It’s just that I really like rain too (which by the way is something that happens on Hawaii often! YEYYY) and the special feeling that fall brings along. You can see the leaves changing their colour, birds slowly getting more quiet as they prepare themselves for cold winter days and the fresh air that turns your breath into funny little clouds when you exhale. And the way the ground suddenly begins to rustle as you walk throught dried leaves…
Anyways, the beginning of Fall also means the comeback of one of my favourite flavours: pumpkin spice!
Mixed with fresh pumpkin pureè it is just a delightful experience for your tastebuds. You can make PSL, pumpkin pie, add the spice to your oats- YUM. But sometimes you have this exact idea of a recipe, that you would like to try. And then you search on the internet for recipe or check out pinterest- that’s what I did, when I attempted to make Pumpkin Spice popsicles. But somehow, I didn’t really find something that would suit my imagination. And so I just came up with something myself!
If you search for more fall inspired dessert recipes, maybe you these recipes are for you:
- Vegan pumpkin spice cheesecake cups
- Fudgy pumpkin spice and plum bread
- Apple crumble protein popsicles
About these vegan pumkin spice”magnum” ice creams
I wanted to create that typical Pumpkin Spice flavour, but make it more like a vegan version of a “magnum”. And every magnum has a creamy center and a coating of chococolate. I intentionally wanted to use dark chocolate, but then a new vegan white “caramel” chocolate caught my eyes and I decided to go for it. The bar already had brazil nut pieces inside, but you can use any (vegan) white chocolate. Just add a handful of crushed pecans or walnuts and you’re good to go.
The base gets all its creaminess thanks to the cashews and sweetness from dates- don’t forget to soak them though! And of course the ingredient that must not miss here: Pumpkin pureè. For this specific recipe I used a homemade butternut squash one. It is great as this sort already has a slightly sweet flavour and accomplishes the rest very well.
So, to everyone who loves fall but can’t let go of the summer desserts yet- these vegan pumpkin spice magnum ice creams are for you! And if you try it, please let me know how you liked it by leaving a comment or tag me on instagram, so i can see your beautiful creations. I hope you enjoy!
ALL THE BEST
Vegan pumpkin spice magnum ice creams
Ingredients
for the popsicles
- 50 g cashews soaked overnight
- 150 g unsweetened cashew- or soyyoghurt
- 125 g dates pitted and soaked for 10+ minutes
- 150 g pumpkin pureè (i used butternut)
- 1 tsp vanilla extract
- 2 heaped tsp pumpkin spice
- 130 g (vegan) white chocolate
- 15 g cacao butter or more chocolate
- small handful crushed pecans or walnuts
for the pumpkin spice
- 4 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
Instructions
for the pumpkin spice
- Simply mix together all the spices listed above and store in small jar.
for the popsicles
- Start by blending dates, cashews, yoghurt and pumpkin pureè until smooth.
- Add spices and vanilla extract and blend again until everything is well combined.
- Spoon the mixture into silicon molds, insert wooden sticks and place in the freezer for at least 4 hours.
coating
- Melt the chocolate in a water bath. Add a small handful of nuts or reserve for sprinkling after the popsicles are coated.
- Remove the popsicles from the molds and dip one by one into the white chocolate. Enjoy!!!
