These easy strawberry vegan magnum ice cream bars have a layer of strawberry coulis on top of non-dairy vanilla ice cream in a chocolate shell.
They come together with just 7 ingredients and without an ice cream machine! Just like my strawberry yogurt popsicles and strawberry coconut milk popsicles, they are a fun summer recipe to make with your kids.
📖 Recipe Overview
- Easy to make, with just 7 ingredients and no ice cream maker.
- Can be adapted as refined sugar-free.
- Completely eggless, dairy-free, and gluten-free.
🍓 Vegan Magnum Ingredients
- I use a quick homemade strawberry coulis with just 3 ingredients for these ice cream bars. You can also use strawberry jam, or even a no added sugar jam depending on the level of sweetness you're looking for.
- Full-fat coconut milk forms the base of the non-dairy ice cream filling. Because you only need the thick coconut cream from the top of the can, you can reserve the water and use it for smoothies, soups, or curries!
- Cashew butter makes the ice cream center incredibly creamy. Some vegan ice cream recipes will call for soaked cashews, but using nut butter cuts out this step - plus it makes things easier on your blender! You can also use peanut butter, hazelnut butter, or almond butter.
- You can use dairy-free milk chocolate or dark chocolate for the coating. If you want to try making vegan chocolate at home why not try my recipe for vegan milk chocolate.
🥣 How To Make This Recipe
(1) Place 4 popsicle molds on a tray and add a tablespoon of strawberry coulis (or strawberry jam) to each of them.
(2) Next, add all of the ingredients for the ice cream filling to a food processor or high-speed blender (that's the coconut milk, cashew butter, non-dairy yogurt, vanilla, and maple syrup). Blend until you have a smooth and creamy ice cream base.
(3) Using a piping bag (or simply a spoon), transfer the ice cream to molds (you'll need 2 sets of this mold as it has only 2 cavities.). Insert a wooden stick into each bar and freeze until set.
Once the vegan magnums are completely set, remove them from the molds. Make sure you wait until they are completely frozen solid to ensure that the strawberry coulis isn't still soft and runny.
Place the ice cream bars back on the tray and into the freezer until you're ready to dip them in chocolate!
(3) Melt the chocolate over a double boiler in a glass tall enough to fit the ice cream bars. Individually dip each vegan strawberry magnum ice cream into the chocolate. Rest them on a tray lined with parchment paper to set.
The chocolate will set pretty quickly once it makes contact with the frozen ice cream.
(4) If you have any leftover chocolate you can drizzle it over the ice cream bars. Top with some freeze-dried strawberries to make them extra delicious!
If you want to avoid using coconut milk, simply follow the recipe for my peanut butter ice cream.
Use just half the ingredients and swap out the peanut butter for cashew butter.
Yes, they are naturally gluten-free.
Place the vegan magnums in an airtight container and separate them from one another using sheets of parchment paper. This prevents them from freezing together.
Yes, you can easily make them nut-free. Just swap the nut butter for some tahini (sesame paste) or sunflower seed butter.
🍦 More Vegan Ice Cream Bars
- 180 g (¾ cup) full-fat chilled canned coconut milk, *see notes
- 100 g (⅓ cup) cashew butter, or almond butter/peanut butter/hazelnut butter
- 60 g (¼ cup) vegan yogurt
- 60 ml (¼ cup) pure maple syrup
- 1 tablespoon vanilla extract
- 60 g (4 tbsp) strawberry coulis, or strawberry jam
- 180 g (7 oz) vegan chocolate
- freeze-dried strawberries, optional, for garnish
- Make the strawberry coulis if using homemade. Note - the recipe will make more then needed for these ice cream bars, so you can divide it if you want to make less.
- Place the ice cream molds on a tray that fits into your freezer. Add a tablespoon of strawberry coulis to the bottom of each mold and place in the freezer for 30 minutes.
- Add the coconut milk, cashew butter, vegan yogurt, maple syrup, and vanilla extract 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.
- Transfer the ice cream to a piping bag and pipe it into the molds. You can also simply spoon the mixture into the molds, although this may be a little messier. Insert a wooden lolly stick into each ice cream.
- Transfer the ice creams to the freezer for 4-6 hours, until completely set. Once frozen, carefully remove the ice-creams from their molds and place them back into the freezer on a tray lined with parchment paper until ready to coat.
- Melt the chocolate in a heat-resistant bowl over a double boiler. Transfer the melted chocolate to a tall glass and dip each ice cream in it. Set the bars back on the tray to set for 10 minutes before serving. Drizzle any remaining melted chocolate and sprinkle freeze-dried strawberries on top.
- Serve immediately or store in the freezer in an airtight container separated between sheets of parchment paper for up to 3 months.
- Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, you will need 1-2 400ml cans, I find Biona and Nature's Charm have the best yield of coconut cream.
- Swap out the cashew butter for sunflower seed butter or tahini to make them nut-free.
- To make mini magnums, use these popsicle molds or mini magnum molds and you'll get about double the amount of ice cream bars.
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*This recipe was originally published in May 2020. The recipe has since been improved and updated to minimize the ingredients used, simplify the instructions and make it even more delicious!