Magnum almond praline

FOR THE ICE CREAM: 1) With the Marcona almond make butter* and with the dates paste.*. 2) Mix well the can of coconut milk, 2 tablespoons of marcona almond butter and 1 tablespoon of date paste. Finish grinding with the blender. 2) Put the mixture in the ice cream molds and freeze at least 6-8h. * You can make the Marcona almond butter by toasting the almonds 12' in the oven at 180C and grinding, or you can buy it. * the date paste is made by soaking the dates in hot water for 14-20' and crushing them with a couple of spoonfuls of the same water.

FOR THE TOPPING: 1) We mix the remaining date paste with the almond butter and vegetable drink to make a praline paste. 2) Remove the magnums from the freezer and cover with the praline mixture. 3) Freeze for 4 more hours. 4) After that time we make the second layer covering the ice cream with the melted chocolate, coconut oil and chopped raw almonds. It will solidify instantly so you have your Magnums ready!