These vegan Almond Magnum Ice Cream bars are rich, creamy, and not overly sweet, making them even more delicious than the original. They’re quick and easy to make with only 8 simple ingredients.
Growing up, Almond Magnum Ice Cream used to be one of my favorite treats in spring and summer. The thought of biting into a hard chocolate shell with crunchy almonds hidden inside complemented with a rich creamy vanilla ice cream makes me drool every time! Ever since I got into healthier eating habits, I gave up candy bars and grocery store ice cream as I no longer found them satisfying.
A few weeks ago, my husband and I were walking past a convenience store with pictures of Magnum all over the outside freezer. He looked at me and once I nodded, he went in and bought a couple. I dreamed about it all day until we finished dinner and it was ice cream time! Unfortunately, it was pretty disappointing. It was overly sweet and all I could taste was sugar. So I took matters into my own hands and made a much healthier, dairy and refined sugar-free version, which I think is way more delicious!
All you need to prepare these scrumptious Almond Mangum Ice Cream bars is 8 simple ingredients and less than 25 minutes of your time. I used cashews, coconut milk, and dates as the base for the ice cream filling. I’ve tried both canned guar gum-free coconut cream and full-fat coconut milk and both worked well with no noticeable difference. I like making my own dark chocolate from scratch for the shell, but feel free to melt a high-quality dark chocolate bark instead, if you wish. You can even use coconut oil instead of raw cacao butter if you don’t have it on hand. However, keep in mind that your chocolate would melt faster and have a strong coconut flavor if you use unrefined cold-pressed coconut oil (which is the only kind I buy).
The first time around, I used these popsicle molds, and only 1 out of 4 came out intact. The creamy texture of the ice cream made it very difficult to remove from vertical-shaped popsicle molds. I then ordered these silicone molds and removing the bars was a breeze.
I like to prepare more of the chocolate for easier dipping and coating. An added bonus is that I can use the remainder to make some delicious homemade dark chocolate to enjoy later on.
Can’t wait for you to try these luscious Almond Magnum Ice Cream bars! Hope you enjoy them as much as we did (and will do in the coming months ;)). Please leave a comment below and let me know your thoughts. If you’re on Instagram or Facebook, I’d love to see and share your creations. So don’t forget to tag me @nutriholist #nutriholist when you try any of my recipes. Enjoy!
Almond Magnum Ice Cream (Vegan)
Ingredients
Ice Cream Filling:
- 1 cup raw cashews soaked for 2 hours or more {See Notes}
- 4 Medjool dates pitted and soaked with the cashews
- 1 cup full-fat coconut milk (or coconut cream)
- 1 teaspoon pure vanilla extract
Chocolate Almond Coating
- 3/4 cup raw cacao butter chopped {See Notes}
- 3/4 cup raw cacao powder
- 3-4 tablespoons pure maple syrup
- Pinch of sea salt
- 1/2 cup almonds chopped, sliced, or slivered
Instructions
- Ice Cream Filling: Rinse and drain the cashews and dates. Add them to a blender with the remaining filling ingredients and blend until completely smooth.
- Pour into silicone ice cream molds and insert the wooden popsicle sticks. Please note that due to the creamy texture of the filling, I do not recommend using regular (vertical) popsicle molds as they might stick and be difficult to remove. Place flat in a freezer for about 2 hours to firm up.
- Chocolate Almond Coating: Bring some water to a boil in a small pot. Chop cacao butter into small chunks, place in a heat-resistant bowl over the pot, and cover with a lid. Once the cacao butter is melted, carefully remove the bowl with oven mitts and set aside.
- Add the cacao powder and mix well with a spoon or whisk until no lumps remain. Pour in the maple syrup and stir to fully combine. Add the sea salt and almonds, pour into a tall glass or jar, and let it cool down for at least 15 minutes.
- Assemble: Remove each popsicle from the mold, dip into the chocolate mixture, and top with more almonds if desired. The chocolate shell will firm up in a few seconds. Enjoy immediately or store them in an airtight container in the freezer for up to 3 months. Defrost over the counter for 10 minutes before eating.
Notes
- If short on time, cover the cashews and dates with boiling water for 15 minutes. You can skip the soaking step altogether if using a high-powered blender like Vitamix.
- You can substitute coconut oil for cacao butter but your chocolate shell would have a strong coconut flavor unless you use refined coconut oil. If using coconut oil, you can melt it directly over the stove over low heat. You want around 3/4 cup melted oil.
- The recipe yields more chocolate than you need for easy dipping. Pour the remainder in a silicone chocolate mold or a flat parchment paper-lined dish and place it in the fridge for 30 minutes to firm up for the most delicious homemade almond dark chocolate bark.
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