Cashew Collagen Magnums

Creamy, dreamy, and dipped in glossy chocolate, these healthy cashew & collagen ‘magnums’ are the ultimate homemade treat. Made with soaked cashews, Krumbled Vanilla Collagen Peptides, and our no added sugar milk chocolate, they’re indulgent yet nourishing, with a silky texture and satisfying crunch. A wholesome dessert that feels luxe but is secretly good for you.

You Will Need

Ice Cream Base:

• 1 cup raw cashews (soaked overnight or at least 4 hours, drained)

• 1 cup coconut cream

• 2 tbsp Krumbled Vanilla Collagen Peptides

• 2–3 tbsp maple syrup or honey (adjust to taste)

• 1 tsp pure vanilla extract

• Pinch of sea salt

Chocolate Coating:

• 1 cup Krumbled No Added Sugar Milk Chocolate Buttons

• 1 tsp coconut oil (optional, for easier melting + glossy coating)

How To Make It

1. In a high-speed blender, add soaked cashews, coconut milk/cream, collagen peptides, maple syrup, vanilla, and salt.
   Blend until ultra-smooth and creamy. Scrape down sides if needed.
   Pour mixture into silicone ice cream bar molds and insert sticks.

2. Freeze for 4–6 hours, or overnight, until solid.

3. Melt Krumbled chocolate buttons gently in a heatproof bowl over simmering water (double boiler) or microwave in 20-second bursts.

4. Stir in coconut oil if using. Let cool slightly (you want it liquid, not piping hot).

5. Pop frozen ice creams out of molds.

6. Dip or spoon melted chocolate over each bar, letting excess drip off.

7. Place on a parchment-lined tray. Chocolate will harden quickly against the frozen base.

8. For extra snap, place coated bars back into the freezer for 10 minutes before serving.

   
   

Tips & Variations

• Add a swirl of almond butter or crushed raspberries into the base before freezing for a “ripple” effect.

• Sprinkle crushed nuts, freeze-dried berries, or coconut flakes onto the chocolate before it sets for texture.

• Make them peanut butter flavoured by adding ¼ cup smooth peanut butter to the ice cream base and coat with crushed peanuts at the end.