There is something incredibly joyful about indulging in a rich, creamy ice cream that’s both refreshing and kind to the planet. The Strawberry Vegan Magnum Ice Creams Recipe combines luscious coconut cream, velvety cashew butter, and vibrant strawberry coulis for a dessert that feels decadent yet nourishing. Perfect for sunny afternoons or anytime you crave an elegant frozen treat, this recipe turns simple plant-based ingredients into a show-stopping delight. Whether you’re sharing with friends or savoring a solo moment, these homemade vegan ice creams will wow your taste buds with their smooth texture and chocolatey finish.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward ingredients — each chosen carefully to create the perfect balance of creamy texture, sweet strawberry tang, and indulgent chocolate. These essentials work harmoniously to make a refreshing vegan treat that doesn’t compromise on flavor or consistency.
- 180 g full-fat chilled canned coconut milk: Provides the creamy, rich base that’s essential for a smooth and luscious ice cream texture.
- 100 g cashew butter (or almond butter/peanut butter/hazelnut butter): Adds depth, nuttiness, and body to the ice cream, enhancing the mouthfeel.
- 60 g vegan yogurt: Introduces a subtle tang and creaminess that balances the sweetness beautifully.
- 60 ml pure maple syrup: A natural sweetener that gives the ice cream gentle, caramel-like notes without overpowering the fruitiness.
- 1 tablespoon vanilla extract: Elevates the flavor profile with warm, aromatic hints that tie all the ingredients together.
- 60 g strawberry coulis: Brings bright, fruity vibrance and a true strawberry essence that makes these ice creams irresistible.
- 180 g vegan chocolate: Melted for the perfect crisp, chocolaty coating that celebrates every bite.
- Freeze-dried strawberries (optional, for garnish): Adds a lovely crunch and bursts of concentrated strawberry flavor on top.
How to Make Strawberry Vegan Magnum Ice Creams Recipe
Step 1: Prepare the Strawberry Coulis
Start by making your strawberry coulis if you haven’t bought it pre-made. This bright, sweet sauce forms the fruit foundation of your ice creams and amps up their fresh, summery profile. Remember, the recipe often yields more coulis than needed, so you can save the extra for smoothies or drizzling over pancakes.
Step 2: Set the Strawberry Base in Molds
Place your ice cream molds on a freezer-safe tray. Spoon about a tablespoon of strawberry coulis into the bottom of each mold, then chill them in the freezer for about 30 minutes. This helps the coulis form a flavorful base that won’t mix too much with the ice cream itself.
Step 3: Blend the Creamy Mixture
In a high-speed blender, combine the chilled coconut milk, cashew butter, vegan yogurt, pure maple syrup, and vanilla extract. Blend thoroughly until the mixture is smooth and creamy, scraping down the sides as needed. This step is crucial for achieving that velvety, luscious ice cream consistency.
Step 4: Fill the Ice Cream Molds
Transfer your creamy blend to a piping bag to easily and neatly fill each mold over the strawberry coulis. If you don’t have a piping bag, carefully spoon the mixture in, though that might be a bit messier. Don’t forget to pop in a wooden lolly stick in the center of each mold for that classic Magnum bar feel.
Step 5: Freeze Until Firm
Freeze the filled molds for 4 to 6 hours, or until they’re completely set. Once firm, demold your ice creams carefully and place them on a parchment-lined tray back into the freezer. This extra step makes them easier to dip in chocolate later without melting.
Step 6: Coat with Melted Vegan Chocolate
Melt your vegan chocolate gently over a double boiler until smooth and silky. Pour the melted chocolate into a tall glass for easy dipping. Dunk each frozen ice cream bar into the chocolate, quickly coating it, then return it to the parchment-lined tray. Let the chocolate set for about 10 minutes at room temperature. If you like, drizzle any leftover chocolate on top and sprinkle with freeze-dried strawberries for an extra pop of flavor and color.
How to Serve Strawberry Vegan Magnum Ice Creams Recipe
Garnishes
Freeze-dried strawberries are a fantastic crunchy topping that adds visual appeal and a punch of strawberry flavor. For a little extra flair, try scattering finely chopped nuts or a light dusting of cocoa powder. Fresh mint leaves can also brighten up the look and add a refreshing contrast to the creamy richness.
Side Dishes
Pairing your vegan Magnum ice creams with fresh fruit like sliced berries or a citrus salad elevates the dessert experience with a fresh and juicy tang. A small bowl of vegan whipped cream or coconut yogurt can also complement the textures beautifully without overshadowing the main treat.
Creative Ways to Present
Consider serving your ice creams on elegant wooden trays or slate boards with artfully arranged garnishes and contrasting colors to impress guests. You could also wrap each bar in parchment paper tied with delicate twine for a charming gift or party favor idea that looks utterly inviting.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten Strawberry Vegan Magnum Ice Creams stored in an airtight container, separated by parchment paper to prevent them from sticking together. Stored properly in the freezer, they’ll maintain their freshness and texture for up to 3 months, so you can enjoy this treat whenever the craving hits.
Freezing
If you want to prepare these ice creams ahead of time, complete the recipe through the chocolate coating step and freeze them on a parchment-lined tray. Once solid, transfer them to a sealed container with parchment between bars to preserve their delicate coatings and keep them from clumping.
Reheating
This ice cream is best enjoyed straight from the freezer. If it’s too hard to bite into, simply let it sit at room temperature for a few minutes to soften slightly before digging in. Avoid microwaving as that will ruin the texture and melt the chocolate coating.
FAQs
Can I use other nuts instead of cashew butter?
Absolutely! Almond, peanut, or hazelnut butter all work wonderfully in this recipe. Each will add its own unique nutty flavor and richness, so feel free to experiment based on your preferences or what you have on hand.
Is the strawberry coulis necessary?
While you can technically skip the coulis, it really elevates the strawberry flavor and adds a beautiful fruity layer to your ice creams. Plus, it helps give that classic “Magnum” bar look with vibrant red at the base.
Can I substitute the vegan yogurt with something else?
If you don’t have vegan yogurt, you could try silken tofu or a small amount of soaked cashews blended until smooth. The yogurt adds creaminess and a mild tang, so look for alternatives that provide similar effects.
What type of vegan chocolate should I use?
Choose a good-quality vegan chocolate that melts smoothly, such as dark chocolate with at least 60% cacao that is dairy-free. This ensures a rich, glossy coating that hardens well on the frozen bars.
Can I add toppings to the chocolate coating?
Definitely! While the freeze-dried strawberry garnish is classic, you can sprinkle crushed nuts, coconut flakes, or even vegan sprinkles on the wet chocolate before it sets for added texture and flair.
Final Thoughts
If you’re looking for a flavorful, dairy-free frozen treat that feels ultra indulgent yet simple to make, the Strawberry Vegan Magnum Ice Creams Recipe is a winner every time. With its creamy base, fresh strawberry zing, and decadent chocolate coating, it’s a perfect way to brighten any day. Gather your favorite ingredients and enjoy the magic of homemade vegan ice cream that’s bound to impress and delight!
Print
Strawberry Vegan Magnum Ice Creams Recipe
- Prep Time: 40 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 40 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
These Strawberry Vegan Magnum Ice Creams are a delightful dairy-free frozen treat made with creamy coconut milk, nutritious cashew butter, and a vibrant strawberry coulis. Perfectly coated in rich vegan chocolate and optionally garnished with freeze-dried strawberries, these homemade ice creams bring a refreshing and indulgent dessert experience that’s easy to prepare and fully plant-based.
Ingredients
Ice Cream Base
- 180 g full-fat chilled canned coconut milk (see notes)
- 100 g cashew butter (or almond butter/peanut butter/hazelnut butter)
- 60 g vegan yogurt
- 60 ml pure maple syrup
- 1 tablespoon vanilla extract
- 60 g strawberry coulis
Chocolate Coating
- 180 g vegan chocolate
- Freeze-dried strawberries (optional, for garnish)
Instructions
- Make Strawberry Coulis: If using homemade coulis, prepare it first. Note that the recipe makes more than enough coulis for the ice cream bars, so you can divide the portion if preferred.
- Prepare the Molds: Place the ice cream molds on a tray that fits into your freezer. Add a tablespoon of strawberry coulis to the bottom of each mold, then freeze for 30 minutes to set this layer.
- Blend Ice Cream Base: Combine coconut milk, cashew butter, vegan yogurt, maple syrup, and vanilla extract in a high-speed blender. Blend until smooth and creamy, scraping down the blender sides with a spatula as needed for even mixing.
- Fill Molds: Transfer the blended mixture to a piping bag and pipe it into the molds on top of the set coulis layer. Alternatively, spoon the mixture into the molds carefully. Insert a wooden lolly stick into each mold.
- Freeze Ice Cream: Place the filled molds back into the freezer for 4-6 hours until fully set solid. Once frozen, carefully remove the ice creams from their molds and place them on a tray lined with parchment paper back in the freezer until ready for coating.
- Melt Chocolate and Coat: Melt the vegan chocolate over a double boiler in a heat-resistant bowl. Transfer the melted chocolate to a tall glass for easier dipping. Dip each ice cream bar into the melted chocolate ensuring full coverage, then set them on the tray to firm for about 10 minutes. Drizzle any remaining chocolate over the bars and sprinkle freeze-dried strawberries on top if desired.
- Storage: Serve immediately or store the ice creams in an airtight container separated by parchment paper in the freezer for up to 3 months.
Notes
- For best texture, use full-fat canned coconut milk chilled thoroughly.
- Cashew butter can be substituted with almond, peanut, or hazelnut butter to vary flavor.
- If not making homemade strawberry coulis, you may use store-bought but ensure it’s pure and natural.
- The ice cream mixture can be piped or spooned into molds depending on preference for neater presentation.
- Melt chocolate gently over a double boiler to avoid burning and ensure smooth coating.
- Freeze ice cream bars thoroughly before dipping to prevent melting or breaking.
