Vegan Magnum Ice Cream Bars

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As summer rolls in, nostalgia hits me. It takes me back to times when summers were synonymous with freedom. Summer meant a break from school, the time spent outdoors, a trip to my grandparents' home, and most importantly chasing down the ice cream truck in the neighborhood to grab one.

My love for icecream has remained the same. The only difference is that these days, I prefer to make my own rather than surrending to the temptation of buying store-bought ones.
These Vegan Chocolate Magnum Bars are my vegan version of the classic Magnum Bars. Vanilla flavored ice-cream bars dipped in luscious, melted dark chocolate to create a sinfully indulgent treat.
They are creamy, fudgy and delicious as the store-bought, and just what you need to stay cool. Made with just a few ingredients, these are naturally vegan, refined sugar-free and dairy-free.
If you enjoyed these Vegan Magnum Ice Cream Bars, you are definitely going to love these frozen treats too:
EXTRA NOTES
  • If you do not find coconut cream, you can use full fat coconut milk. Refrigerate the cans of coconut milk overnight. Scoop off the solid cream and use it for this recipe. Save the water to use later for smoothies, curries and soups.
  • Use full-fat coconut milk or cream of coconut for this recipe. It has a healthy fat content that makes the icecream as creamy and decadent as the classic Magnum Bars.
  • Make sure that the bars are fully frozen before coating them in chocolate to prevent melting.
  • While storing, separate the ice cream bars with sheets of parchment paper so that they don't freeze together.

If you made these Vegan Magnum Ice Cream Bars, I would love to know how they turned out! Please let me know by leaving a comment below.



Vegan Magnum Ice Cream Bars Vegan Magnum Ice Cream Bars
Author: Happily Cooking
Preparation Time:
Freezing Time:
Servings: 5
Calories per serving: 248kcal




Ingredients:
    For the Ice Cream Filling
  • 400ml tin coconut milk, chilled in the fridge (or 130g coconut cream)
  • 75g cashews, soaked in water
  • 4 Tablespoons maple syrup
  • 1 tsp vanilla extract
  • A pinch of salt

    • For the Chocolate Coating
  • 180g dark chocolate (vegan), chopped
  • 1 Tbsp coconut oil
  • Sliced Almonds

Instructions:
  1. Chill the coconut milk in the fridge overnight.
  2. Soak the cashews in water for 2 hours to soften them. After 2 hrs, rinse and drain the cashews.
  3. Scoop out the solid coconut cream from the tin (or use pure coconut cream) and add to the blender along with the rinsed cashews, maple syrup, vanilla extract, and salt and blend until everything is smooth and creamy.
  4. Pour the ice cream into the molds and place a wooden stick into each mold. Place in the freezer for a minimum of 6 hours ( or overnight) until completely set.
  5. Once frozen, carefully remove the ice-creams from their molds and place them back in the freezer on a tray lined with parchment paper.
  6. For the Chocolate coating, place the chopped chocolate and the coconut oil in a heat-resistant bowl and melt the chocolate completely using a double boiler method.
  7. Transfer the melted chocolate to a tall slim glass and let it cool down for at least 15 minutes.
  8. Take each icecream bar from the freezer and dip it in chocolate one by one, allowing the excess to drip off. Place the coated ice cream bar on a sheet of parchment paper. Repeat this process with all of the ice cream bars.
  9. Top with sliced almonds if desired or leave them plain.
  10. Enjoy!

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