Are you getting bored of all these ice cream recipes yet? This frozen treat rampage I've been on lately has been fuelled by the warmer (ahem, as in above 15°C) weather. But seriously, who doesn't love a good homemade ice cream? So much better than the ones you buy in the shop and most importantly, free from any animal-derived ingredients making them dairy-free, honey-free, egg-free, and vegan-friendly! 

For this recipe I've used shop-bought vegan white chocolate, but if you're feeling adventurous why not make your own vegan white chocolate from scratch. Also, these are the ice cream molds that I use, you will need 2 sets for this recipe as each mold has only 2 cavities. Now I'd love to hear from you, what ice-cream flavor combination would you like to see published here next? We've still got a couple of months of warmer weather (fingers crossed!) so let's make the most of it.  

Blackberry white chocolate magnum ice-creams. Dairy free and vegan recipePin


  • Plant-based and Vegan-friendly
  • Made using seasonal blackberries
  • Easy to make
  • Egg-free
  • Dairy-free
  • Free from animal derived products
  • Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
Blackberry white chocolate magnum ice-creams. Dairy free and vegan recipePin

More vegan ice cream bars

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Vegan Blackberry White Chocolate Magnum Ice Creams

5 from 4 votes
PREP TIME: 15 minutes
COOK TIME: 6 hours
TOTAL TIME: 6 hours 15 minutes
Servings: 4


These homemade magnums are fruit, creamy and chocolatey all at the same time. So much better than the ones you buy in the shop and most importantly, free from any animal derived ingredients making them dairy-free, honey-free, egg-free, and vegan-friendly!


  • 1 400ml can chilled coconut milk, use only the thick part from the top of the can
  • ½ cup (122.5 g) vanilla soy yogurt
  • 10 (20 g) fresh blackberries
  • 3 tablespoons (45 ml) maple syrup
  • 1 tablespoons (15 g) coconut oil, solid
  • 1 teaspoon (5 g) ground cinnamon
  • 1 cup (132 g) vegan white chocolate, for coating
  • 1 tablespoon (15 g) coconut oil, solid, for coating
  • ¼ cup (43 g) vegan dark chocolate, for coating


  • To make the ice cream, add the coconut milk, soy yogurt, blackberries, maple syrup, coconut oi, and cinnamon to your high-speed blender and blitz until smooth and creamy. You may want to scrape down the sides of the jug with a spatula throughout the process to make sure everything gets blended evenly.
  • Gently place an ice cream stick into each mold and pour the ice cream into the molds. Place in the freezer to set for at least 4 hours.
  • Once frozen, carefully remove the ice-creams from their molds.
  • Add the white chocolate and coconut oil to a bowl and set it on a saucepan of simmering water to melt.
  • Coat each ice cream with melted white chocolate mixture and sit on parchment paper to set.
  • Melt and drizzle a little dark chocolate on top of each ice cream.
  • Serve immediately or store in the freezer in an airtight container.


Calories: 441kcal | Carbohydrates: 42g | Protein: 1g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 130mg | Fiber: 2g | Sugar: 32g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
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Recipe Rating


  1. These were absolutely scrumptious, I used vegan whole nut chocolate ground up before melting as a coating. Can't wait to try other flavours. Blackberry ice-cream has always been a favourite flavour of mine.