Almond & Cotta Magnum

1. In a mixing bowl, combine La Cotta, almond milk, almond praliné paste, and maple syrup. Mix well until smooth and creamy. Adjust the consistency by adding more almond milk if needed.
2. Pour the ice cream filling mixture into ice cream molds. Insert ice cream sticks into each mold and freeze for at least 4 hours or until solid.
3. Prepare the chocolate coating by melting the dairy-free dark chocolate and coconut oil (or vegan butter) in a heatproof bowl set over a pan of simmering water. Stir until smooth and well combined. Remove from heat and let it cool slightly.
4. In a separate bowl, combine the crushed almonds, maple syrup, and a pinch of salt. Mix until the almonds are evenly coated. Caramelize in the oven at 200°C for ~10min
5. Remove the frozen ice cream from the molds. Dip each ice cream into the melted chocolate, making sure it’s fully coated. Allow the excess chocolate to drip off.
6. Sprinkle the caramelized almonds over each ice cream.
7. Place the coated ice creams on a tray lined with parchment paper and return them to the freezer. Freeze for at least 1 hour or until the chocolate shell is firm.

Note: If you prefer a thicker chocolate coating, you can repeat the chocolate coating step once the first layer of chocolate has hardened in the freezer.