Indulgent Vegan Homemade Magnum Ice Cream Bars

With a velvety coconut-cashew ice cream core and a crisp dark chocolate shell, these Magnums are perfect for a summer treat or anytime you need a luxurious dessert. Plus, they’re easy to customize with your favorite flavors and toppings. Let’s dive into this guilt-free indulgence!

Why You’ll Love These Vegan Magnums

• 100% Plant-Based: Made with coconut milk, cashew milk, and vegan chocolate.

• Simple Ingredients: No fancy equipment or hard-to-find items needed.

• Customizable: Add berries, cocoa, or nuts for your dream flavor combo.

• Make-Ahead: Store them in the freezer for up to two weeks for instant treats.

Vegan Homemade Magnum Recipe

Makes: 4-6 bars (depending on mold size)
Prep Time: 20 minutes + 4-6 hours freezing
Equipment: Ice cream molds with sticks, blender or whisk, small saucepan

Ingredients

For the Ice Cream:

• 1 ½ cups (360ml) full-fat coconut milk (canned, shaken)

• ¾ cup (180ml) cashew milk (or almond milk)

• ⅓ cup (70g) maple syrup or agave nectar

• 1 tsp vanilla extract

• Pinch of sea salt

• Optional: 2 tbsp creamy cashew butter (for extra creaminess)

For the Chocolate Coating:

• 1 ½ cups (250g) vegan dark chocolate chips (70% cocoa or higher)

• 2 tbsp coconut oil

• Optional: ¼ cup chopped nuts (e.g., almonds, hazelnuts) or sprinkles for texture

Instructions

Step 1: Make the Ice Cream Base

In a blender, combine the coconut milk, cashew milk, maple syrup, vanilla extract, sea salt, and cashew butter (if using). Blend until silky smooth. No blender? No problem! Whisk everything vigorously in a bowl until fully combined. Taste the mixture and adjust the sweetness if you’d like a touch more maple syrup.

Step 2: Freeze the Bars

Pour the ice cream mixture into your ice cream molds, leaving a little space at the top for expansion. Insert wooden sticks into each mold. Pop the molds into the freezer for 4-6 hours, or until the bars are completely solid. Patience is key here for that perfect Magnum texture!

Step 3: Prepare the Chocolate Coating

When the bars are frozen, it’s time to make the signature chocolate shell. In a double boiler (or a heatproof bowl over simmering water), melt the vegan dark chocolate chips with the coconut oil, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each. Let the chocolate cool slightly—it should be pourable but not too hot.

Step 4: Coat the Bars

Line a tray with parchment paper for easy cleanup. Remove the frozen bars from their molds by briefly running the molds under warm water to loosen them. Dip each bar into the melted chocolate, ensuring it’s fully coated. For extra flair, sprinkle chopped nuts, crushed freeze-dried berries, or vegan sprinkles on the wet chocolate immediately. The cold bars will make the chocolate set in seconds, giving that satisfying crack when you bite in.

Step 5: Store and Serve

Place the coated bars on the parchment-lined tray and return them to the freezer to firm up for 10-15 minutes. Once set, transfer to an airtight container and store in the freezer for up to 2 weeks. When you’re ready to enjoy, let the bars sit at room temperature for 2-3 minutes for the creamiest texture.

Tips for the Perfect Vegan Magnums

• Flavor Twists: Blend in 2 tbsp cocoa powder for a chocolatey core, or add ½ cup fresh berries (like raspberries or strawberries) for a fruity twist. Coffee lovers can mix in 1 tsp instant espresso powder for a mocha vibe.

• No Molds? No Worries: If you don’t have ice cream molds, use small paper cups. Pour the mixture in, freeze with a stick inserted, and peel off the paper once frozen.

• Chocolate Choices: High-quality vegan dark chocolate (like Lindt or Hu) makes a huge difference for that crisp, professional shell.

• Silicone Molds: These are a game-changer for easy removal. They’re reusable and make popping out the bars a breeze.

Why Make Your Own?

Store-bought vegan ice cream bars can be pricey and hard to find, but these homemade Magnums are budget-friendly and let you control the ingredients. You can skip the additives, adjust the sweetness, and get creative with toppings. Plus, there’s something so satisfying about biting into a bar you made yourself!

Serving Suggestions

• Serve with a drizzle of warm vegan caramel sauce for extra decadence.

• Pair with fresh fruit for a refreshing dessert plate.

• Wrap individually in parchment paper for a grab-and-go treat.

Ready to Indulge?

These vegan Magnum bars are proof that plant-based desserts can be just as luxurious as their dairy counterparts. Whether you’re vegan or just looking to try something new, this recipe is sure to impress. Whip up a batch, share with friends (or keep them all to yourself!), and let me know how it goes in the comments below!