The ice cream recipes are coming in hot lately. May is one of my favorite months of the year, as the weather starts to warm up, berry season arrives and each day is a new excuse for another new vegan magnum ice cream recipe.

One of the best ice cream treats to make are these rip-off magnum bars, made 100% vegan-friendly and 100% delicious. There are so many different flavor possibilities, like my raspberry caramel magnums which are a firm favorite of readers over on Instagram. And if you want to keep going some other mouthwateringly good recipes, for the nut lovers there are those peanut butter magnums and there's a fruity alternative with the blackberry white chocolate magnums.

Strawberry vanilla chocolate magnum ice cream barsPin

WHAT'S IN THESE MAGNUM ICE-CREAM BARS?

Sweet strawberry jam: A thick layer of easy homemade strawberry jam with just three ingredients. The strawberries are cooked down and reduced with naturally thickens them into a jammy consistency. The cooking process also helps to intensify their flavor. I use a little maple syrup and vanilla bean paste to enhance the sweetness and flavor of the strawberries, but you can leave these out and just keep it 100% strawberries if you prefer!

Creamy dairy-free vanilla ice cream: A combination of soaked cashews, coconut milk, coconut oil and evaporated coconut milk make this ice cream super thick and creamy. The evaporated coconut milk really helps with a creamy consistency, but you can replace it with another plant-based milk of your choice or you could increase the quantity of canned coconut milk in its place.

For the flavor I use a good quality vanilla bean paste in this recipe, the quality of the vanilla you use will have a huge effect on the overall taste of the ice cream (it is vanilla ice cream after all). You can also use the seeds out of one vanilla pod if you prefer, and you could probably get away with a good quality vanilla extract in its place too. A pinch of salt helps to enhance the vanilla flavor of the ice cream, it's not essential but I do recommend it!

For sweetness, this recipe calls for maple syrup which is a great natural alternative to refined sugar.

Chocolate shell: The easiest part of the recipe. I use store-bought dark chocolate and melt it. You can use any vegan-friendly, dairy-free chocolate for this part. If you want to try making vegan chocolate at home why not try my recipe for vegan milk chocolate.

These are the ice cream molds that I use, you will need 2 sets for this recipe as each mold has only 2 cavities.

Strawberry vanilla chocolate magnum ice cream barsPin

HOW TO MAKE VEGAN MAGNUMS

THE JAM

Start by making the jam. Get the strawberries ready by removing the tops, and then chop them up roughly. You don't need to be neat here as they're going to get broken down anyway! You can use frozen strawberries if you can't get your hands on fresh, just defrost them first.

Add the strawberries to a saucepan and use a fork to mash them, it's perfectly fine to leave some chunks. Add in the maple syrup and vanilla bean paste and bring the mixture to a simmer. Allow the jam to simmer and reduce for 10-15 minutes and stir frequently to prevent it from sticking to the bottom of the pan. Once the jam has thickened and reduced, remove it from the heat and set it aside to cool for 15 minutes.

Separate the jam between the 4 magnum ice-cream molds. Tap them on your counter so that the jam coats the base of the molds evenly. Place the molds in the freezer to set while you prepare the ice cream filling.

THE ICE CREAM

For the ice cream, add the soaked cashews, coconut milk, maple syrup, evaporated coconut milk, coconut oil, vanilla bean paste, and salt to a high-speed blender and blitz for about 5 minutes until smooth and creamy.

Divide the ice cream mixture between the 4 magnum molds and insert a wooden ice cream stick into each one. Place in the freezer to set for a minimum of 4 hours or overnight if possible.

THE CHOCOLATE COATING

Once frozen, remove the ice-cream bars from the molds and set them on a sheet of parchment paper.

Melt the chocolate over a double boiler, and use a spoon to coat each ice cream with the chocolate, sit them on the parchment paper to set (they will set fast due to the frozen ice cream underneath!).

If you are using white chocolate, melt it over a double boiler and drizzle it on top of the ice-creams, dust with freeze-dried strawberries, and serve.

Strawberry vanilla chocolate magnum ice cream barsPin

WHY MAKE THESE ICE CREAM BARS?

  • Better than the real deal magnums
  • Fun to make (and eat!)
  • Perfect to have in your freezer for those warmer days
  • Plant-based and Vegan-friendly
  • Naturally sweetened with maple syrup
  • 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)
Strawberry vanilla chocolate magnum ice cream barsPin

More vegan ice cream bars

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Vegan Strawberry Vanilla Magnum Ice Creams

5 from 2 votes
PREP TIME: 40 mins
COOK TIME: 4 hrs
Soaking time: 4 hrs
TOTAL TIME: 8 hrs 40 mins
Servings: 4
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Description

Vanilla magnum ice-cream bars with sweet homemade strawberry jam and a dark chocolate shell. These magnums are vegan, dairy-free, gluten-free and easy to make.

EQUIPMENT

  • 4 x 90ml silicone ice-cream moulds
  • 4 x wooden ice-cream sticks

Ingredients

STRAWBERRY JAM

  • 1 cup (144 g) strawberries
  • 1 tsp (5 ml) maple syrup
  • ¼ tsp (1.25 ml) vanilla bean paste

ICE-CREAM BARS

  • ½ cup (75 g) soaked cashews, *soaked - see notes
  • 1 400ml (1 400ml) can chilled coconut milk, *see notes
  • 4 tbsp (60 g) maple syrup
  • 2 tbsp (30 g) coconut oil, solid
  • 3 tbsp (44 g) evaporated coconut milk, or any plant-based milk
  • 1 tsp (5 ml) vanilla bean paste
  • ¼ tsp (1.25 g) sea salt
  • 100 g (3.5 oz) dark chocolate
  • 30 g (1 oz) vegan-friendly white chocolate, optional, for garnish
  • 1 tbsp (14.79 g) freeze dried strawberries or powder, optional, for garnish

Instructions

  • To make the jam, remove the tops from the strawberries and roughly chop them.
  • Add the strawberries to a saucepan and use a fork to mash them, it's perfectly fine to leave some chunks.
  • Add the maple syrup and vanilla bean paste and bring to a simmer. Allow the jam to simmer and reduce for 10-15 minutes. Stir the jam frequently to prevent it sticking to the bottom of the pan.
  • Once the jam has thickened and reduced, remove it from the heat and set it aside to cool for 15 minutes.
  • Separate the jam between the 4 magnum ice-cream moulds. Tap them on your counter so that the jam coats the base of the moulds evenly. Place them in the freezer to set while you prepare the ice-cream filling.
  • For the ice-cream, add the soaked cashews, coconut milk, maple syrup, evaporated coconut milk, coconut oil, vanilla bean paste and salt to a high speed blender and blitz for about 5 minutes until smooth and creamy.
  • Divide the ice-cream mixture between the 4 magnum moulds and insert a wooden ice-cream stick into each one. Place in the freezer to set for a minimum of 4 hours or overnight if possible.
  • Once frozen, remove the ice-cream bars from the moulds and sit them on a sheet of parchment paper.
  • Melt the chocolate over a double boiler, and use a spoon to coat each ice-cream with the chocolate, sit them on the parchment paper to set (they will set fast due to the frozen ice-cream underneath!).
  • If you are using white chocolate, melt it over a double boiler and drizzle it on top of the ice-creams, dust with freeze dried strawberries and serve.

Notes

* Soaked cashews - soak the cashews in water for 4 hours, rinse and drain.
* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can

Nutrition

Calories: 374kcal | Carbohydrates: 35g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 390mg | Fiber: 4g | Sugar: 23g | Vitamin A: 14IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 4mg
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