Raw Magnum (Nut-Free)

Serves: 4
Equipment: 4 mini size magnum moulds, Blendtec, bain marie bowl, spatula

100 g raw coconut cream (only thick part from the can)
100 g bananas
60 g strawberries
A pinch of licorice salt or pink himalayan

100 g raw chocolate melted for coating ( 25 g chocolate per magnum)

1. Melt the chocolate using bain marie method. With a help of a teaspoon, coat the moulds with melted chocolate. Keep in the freezer while you are making the filling.
2. Place all the ice cream ingredients into the blender and mix until you have a smooth mixture. After 15 minutes, remove the moulds from the freezer, Pour the ice cream inside. Set in the freezer for another 15 minutes.
3. Lastly, coat with the remaining melted chocolate.
4. Freeze for 4 hours. Once the time is up, remove from the freezer. Enjoy immediately.