You know, growing up, Magnum bars were my absolute favorite treat. I can still remember the joy of biting into that thick chocolate shell, only to find that creamy, dreamy ice cream inside. It was my little piece of heaven on a stick.
So, imagine my excitement when I discovered I could recreate this nostalgic treat, but with a dairy-free twist! 💖 It’s like bringing a bit of childhood magic back into my life, but in a way that fits my grown-up lifestyle.
Trust me, these homemade dairy-free Magnum bars are everything you didn’t know you needed!
Ice Cream Ingredients
- 1 cup coconut cream
- 1/2 cup of cashews (77 grams)
- 1/4 cup maple syrup
- 1 tsp vanilla
Caramel Ingredients
- 1/3 cup coconut cream (100 g)
- 1/2 cup coconut sugar (100 g)
- 1/4 tsp vanilla
- 1/4 tsp salt
Chocolate Shell Ingredients
- 1 cup dark chocolate chips
Other
- 4 ice cream molds
- 4 popsicle sticks
A Quick Note:
Refrigerate a can of coconut milk overnight, then scoop out only the solid part that forms at the top. Also, make sure to soak the cashews overnight or in boiling water for at least 1 hour.
Directions
1. Blend the Ice Cream:
Grab your blender and throw in all the ice cream ingredients. Blend, blend, blend until you’ve got a smooth, creamy mixture that’s irresistible.
2. Prep the Molds:
Take out your ice cream molds and pop the sticks in. Divide the ice cream mixture evenly among the four molds. Place them in the freezer and let them harden up.
3. Whip Up the Caramel:
Time to make that ooey-gooey caramel! In a pan over medium heat, combine all the caramel ingredients. Cook for 4-5 minutes, stirring constantly until the sugar has melted into a thick, luscious sauce.
4. Layer the Caramel:
Pull those ice cream molds out of the freezer and add a layer of caramel to each one. Pop them back in the freezer, this time overnight or for at least 6-7 hours until they’re completely frozen.
5. Create the Chocolate Shell:
Melt the chocolate chips in a tall cup, microwaving in 30-second bursts and stirring in between until smooth.
6. Dip the Bars:
Once the ice cream bars are fully frozen, remove them from the molds. Dip each one into the melted chocolate until fully coated. Place them on a plate and pop them back in the freezer.
7. Final Freeze:
Let the chocolate harden, then they’re ready to enjoy!
Quick Details
| Servings | Time | Cuisine | Type of Meal |
|---|---|---|---|
| 4 | 8-9 hrs | Dessert | Snack |
Notes:
- You can customize these bars by adding crushed nuts or shredded coconut before the chocolate hardens!
These homemade dairy-free Magnum bars are a delightful throwback to my childhood with a modern twist. They’re creamy, indulgent, and super easy to make at home!
People Also Asked:
Q: Can I use a different type of milk for the ice cream base?
A: Yes, but coconut cream gives it the creamiest texture!
Q: How long can I store these in the freezer?
A: They’re best enjoyed within 1-2 weeks, but they can last up to a month.
Q: Can I use regular sugar instead of coconut sugar for the caramel?
A: Absolutely! Just keep an eye on the consistency as it might differ slightly.
Vegan “Magnum” Ice Cream Bars
Ingredients
✨Ice Cream Ingredients
- 1 cup coconut cream
- ½ cup of cashews 77 grams
- ¼ cup maple syrup
- 1 tsp vanilla
✨Caramel Ingredients
- ⅓ cup coconut cream 100 g
- ½ cup coconut sugar 100 g
- ¼ tsp vanilla
- ¼ tsp salt
✨Chocolate Shell Ingredients
- 1 cup dark chocolate chips
✨Other
- 4 ice cream molds
- 4 popsicle sticks
Instructions
- To a blender, add all of the ice cream ingredients. Blend for several minutes, until you get a very smooth and creamy texture.
- Take your ice cream molds and place the popsicle sticks inside. Divide the ice cream into four equal parts among the popsicle molds. Place them in the freezer to harden.
- Now it’s time to make the caramel. In a pan over medium heat, add in all of the caramel ingredients.
- Cook them for 4-5 minutes, until all of the sugar has melted and the ingredients form a thick, caramel sauce.
- Remove the ice cream molds from the freezer, and add caramel to each ice cream mold.
- Place them in the freezer again, this time overnight or for at least 6-7 hours, until they are fully frozen.
- To create the chocolate shell, melt the chocolate chips.
- Place them in a tall cup (big enough for the ice creams so fit), then microwave them for 30 seconds.
- Remove the chips from the microwave, stir them with a fork, and microwave for another 30 seconds.
- Repeat this process until all of the chocolate has melted. This may time 4-5 times.
- Remove each ice cream bar from the freezer and remove it from the mold. Dip each ice cream all the way into the melted chocolate, until it is fully covered.
- Then place the ice cream on a plate and place it back in the freezer.
- Repeat this until all of the ice cream bars are fully covered in chocolate.
- Once the chocolate hardens in the freezer, you can dig in and enjoy!
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