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4-ingredients Vegan Magnum
A simple and lazy version of the classic Magnum bar, made with just four ingredients. This vegan-friendly ice cream is incredibly easy to prepare by blending and freezing, resulting in a creamy treat without the fuss of traditional ice cream making.
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Ingredients
- 400 ml Full-fat coconut milk (chilled)
- 0.25 cup Maple syrup (or other liquid sweetener)
- 1 tsp Vanilla extract
- 200 g Vegan dark chocolate (for coating)
Steps
- 1
Place the chilled full-fat coconut milk, maple syrup, and vanilla extract into a high-speed blender.
- 2
Blend the mixture on high until completely smooth and well combined.
- 3
Pour the mixture into popsicle or magnum-style silicone molds, leaving a little space at the top for expansion.
- 4
Insert popsicle sticks into the molds and place them in the freezer for at least 6 hours, or until completely firm.
- 5
Once the ice cream bars are frozen, melt the vegan dark chocolate in a microwave-safe bowl or using a double boiler until smooth.
- 6
Remove the ice cream bars from the molds and quickly dip each one into the melted chocolate, turning to coat evenly.
- 7
Hold the bar for a few seconds until the chocolate shell hardens, then place on a tray lined with parchment paper and return to the freezer until ready to serve.
Notes
Feel free to customize by adding almond bits to the chocolate coating, a caramel center in the ice cream, or shredded coconut to the mix. Ensure the coconut milk is full-fat for the creamiest texture.
Nutrition per serving
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