Summer has finally hit London and so suddenly my thoughts have turned to ice-cream. This post includes delicious Nutella Magnum Ice-creams from Escape  (they don’t taste like the real deal but they don’t give you a brain freeze either)! And the equally delicious (and simpler/less time-consuming to make) Cherry-Bakewell ice-cream The Wallflower Kitchen. The magnums are worth making once but I’d definitely make the Cherry-Bakewell again, though next time I’d probably add a little more almond extract. The cherry taste is dominant.




For the Nutella

  • 200g hazelnuts
  • 3 tbsp cacao powder
  • 150 ml maple syrup

For the vanilla cashew ice-cream

  • 200g cashews
  • 2 tbsp honey
  • 2 tbsp maple syrup
  • 1 vanilla pod, deseeded
  • 3 tbsp coconut oil
  • 150 ml almond milk

For the chocolate coating

  • 100g cacao butter
  • 3 tbsp cacao powder
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract


To make the Nutella:

Preheat the oven to 180°C and then bake hazelnuts on a baking tray for 10 mins.

Remove the hazelnuts from the oven and leave to completely cool.

Add roasted hazelnuts to the food processor and blitz for 10 minutes, until they have  completely broken down and formed a hazelnut butter.

Then add the cacao powder and maple syrup to the hazelnut butter and blitz for a further 3mins.

To make the vanilla cashew ice-cream

Soak cashews in water for 4 to 24 hours.

Drain and rinse the cashews. Add them in a food processor along with the rest of the ingredients. Purée on high speed until smooth and creamy.

Then spoon in your vanilla cashew ‘ice cream’ into the ice lolly mould to half way, spoon in some Nutella and repeat layering ice cream with the Nutella to create a marble effect.

Place the ice lolly mould into the freezer to set overnight.

To make the chocolate coating:

Melt the raw cacao butter in a heat proof bowl over a pan with simmering water. Stirring gently, every so often until melted.

Once melted, take the bowl off the heat and leave to cool for 5 mins. Whisk in the raw cacao powder, maple syrup and vanilla extract.

Remove the ice lolly from the mould and dip into the melted chocolate, then place onto a board lined with baking paper. Repeat this for the rest of the ice lollies and place the board into the freezer to set for 10mins.

Repeat the steps to add another layer of chocolate onto the Nutella Magnums and then drizzle the rest of the chocolate over the Magnums. Leave to set.

 CHERRY-BAKEWELL ICE-CREAM (from The Wallflower Kitchen)



  • 1 cup of pitted cherries
  • 1/4 cup of maple syrup
  • 1 tablespoon of arrowroot powder
  • 1 can (400 mls) of full fat coconut milk


  • Add all ingredients to blender. Blend until smooth.

Ice-cream maker

  • Pour into ice-cream maker. Process until ready (about 45 mins).
  • Store in freezer until ready to eat.

Freezer method

  • Pour well-mixed mixture into container & freeze.
  • After a few hours, pour into a cold bowl and whisk before returning to freezer container. You may need to do this several times to add air to it and to prevent turning icy.