Vanilla and mascarpone magnum

Clarifications: -The almonds I used are diced almonds from Mercadona. -Chocolate will be left over, but it is necessary to dip the ice cream. Then I will explain how to use it. -The dates are not dates in fruit are 4 dessert spoons of date cream what I used, but the amount is to taste, but you have to put it in cream. - The vanilla aroma I put a good splash, more or less like 1/2 small coffee cup.

Let's start with the recipe, which is extremely easy.

Add the mascarpone, the non-fat yogurt (important), the date cream and the vanilla and mix everything very well. With a food processor or with a blender. Fill the molds. And put them in the freezer for at least 8 hours.

After these hours in a long glass but wide enough to fit the Magnums, put the chocolate with the coconut oil and put it in the microwave in 30-second intervals, as many times as necessary to melt it well. Remove and stir and repeat if necessary. If we overdo it and it is too hot, let it warm up without thickening it too much.

Remove the ice creams from the freezer and dip them all the way in. Quickly dip in and out. And when the chocolate is still melted we put the toppings we want. It has to be fast because the chocolate in contact with the ice cream becomes solid in a moment.

Once it is solid or we keep it in the freezer with a plastic bag. I have all put in various flavors and distinguish them by the toppings or we eat it🤤. I hope you like it. Let me know what you think

With the leftover chocolate you can keep it as it is, you don't even need a fridge to make more ice cream as I do lately I keep trying different options that you can see in my recipes or you can make nocilla. To make the nocilla you will simply have to add hazelnut cream and sweetener, I use Eritrytol and I'm putting until I reach the level of sweetness I want. This way it lasts a long time and without refrigerator. Every time you use it 10 - 20 seconds of micro and it is ready to spread.