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+ servings
blackberry ice cream bars on cooling rack.

Vegan Blackberry White Chocolate Magnum Ice Creams

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!
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Calories 441kcal



  • 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