It's almost tradition here at this stage to make new variations of vegan magnum ice creams each summer. If you're looking for something that's fruity yet creamy and rich, then these ice cream bars are perfect for you. 

They came as inspiration from my vegan raspberry ripple salted caramel magnum ice creams which were one of my favorite flavor combinations ever. These raspberry almond ice cream bars consist of creamy homemade raspberry ice cream, a layer of rich almond butter, and a homemade refined sugar-free dairy-free white chocolate shell!

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What to expect from this recipe

  • 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)
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Ingredients to make these vegan magnums

  • Cashews: I love using cashews as the base for ice cream recipes. They add richness, creaminess, and structure to vegan ice cream. Soak your cashews before adding them to the blender. You can cover them in water for 4 hours to soak slowly or in you're in a hurry, you can add boiled water and soak them for just an hour.
  • Coconut cream⁣: this gives a creamy smooth base for dairy-free ice cream. You can also use full-fat canned coconut milk which has been chilled overnight. When ready to use, scoop out the cream from the top of the can (this is the part you want for this recipe), and reserve the leftover liquid for smoothies, soups, or stir-fries.
  • Fresh raspberries: if you can get your hands on some, I recommend using fresh raspberries for this recipe. If you can only source frozen, allow the berries to defrost before blending and strain off the liquid, otherwise, the thawed liquid will affect the water content of the recipe. 
  • Pure maple syrup keeps these magnum ice creams refined sugar-free. You can also use agave syrup.
  • Almond extract: if you're not a big fan of almond/marzipan flavor you can skip this part! But I personally love the flavor it gives.
  • Vanilla extract: as always, vanilla makes an appearance in this ice cream recipe. It not only adds flavor but also enhances the raspberry flavor AND enhances the sweetness of the ice cream.
  • Coconut oil: a little coconut oil really helps with the creaminess of the ice cream. It prevents it from becoming icy once frozen. 
  • Almond butter is added in a layer on top of the raspberry ice cream. You can use an alternative nut butter too if you'd like, using tahini is also an option.
  • Cacao butter creates the vegan white chocolate coating for these bars. Mixed together with some maple syrup, vanilla bean paste, and sea salt. You can swap this layer out for this homemade vegan white chocolate recipe or even store-bought chocolate if you like!
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More vegan ice cream bars

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Vegan Raspberry Almond Magnum Ice Creams

5 from 4 votes
PREP TIME: 20 minutes
Freeze Time: 6 hours
TOTAL TIME: 6 hours 20 minutes
Servings: 4


Creamy dairy-free no-churn raspberry ice cream with a layer of almond butter encased in a homemade vegan white chocolate shell.



  • ½ cup (65 g) cashews, soaked *see notes
  • ¾ cup (180 g) coconut cream, or chilled canned coconut milk *see notes
  • 1 cup (120 g) fresh raspberries
  • ¼ cup (60 ml) pure maple syrup
  • ½ teaspoon (2.5 ml) almond extract
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (15 g) coconut oil, solid
  • 8 tablespoons (118 g) almond butter


  • ½ cup (114 g) cacao butter
  • 4 tablespoons (60 ml) pure maple syrup
  • 1 teaspoon (5 ml) vanilla bean paste
  • pinch sea salt
  • freeze dried raspberries, optional, for garnish



  • For the ice cream, add cashews, coconut cream, raspberries, maple syrup, almond extract, vanilla extract, and coconut oil to a high-speed blender and blitz until smooth and creamy.
  • Add 2 teaspoons of almond butter to the bottom of 4 silicone ice-cream molds. Fill with the raspberry ice cream mixture and insert a wooden lolly stick into each.
  • Freeze for 6 hours or until completely set then remove the ice creams from their molds.⁣ Place them back in the freezer while you prepare the coating.


  • Melt the cacao butter over a double boiler (bain-marie) and whisk in the remaining ingredients.
  • Line a baking tray with some parchment paper. Dip the ice cream bars in the coating, repeat for a second coating if you like!⁣
  • Serve immediately or store in the freezer in an airtight container.


  • 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.


Calories: 838kcal | Carbohydrates: 45g | Protein: 12g | Fat: 44g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Sodium: 10mg | Potassium: 630mg | Fiber: 7g | Sugar: 29g | Vitamin A: 10IU | Vitamin C: 9mg | Calcium: 173mg | Iron: 3mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

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