Vegan Magnum Ice Creams

low fodmap ✓ | vegan ✓| gluten-free ✓ | soy-free ✓ | yeast-free ✓ | vegetarian ✓ | egg-free ✓ | dairy-free ✓ | refined sugar-free ✓

I have always loved Ice Cream above everything else. No joke! I would always choose ice cream. Mangum’s were my favorite. But since I got IBS eating ice creams didn’t agree with my stomach, and a few years ago vegan ice creams were not as big as they are today. So I had to come up with something that would satisfy that magnum craving I had so badly. And these Vegan Magnum Ice Creams did exactly that! I can’t even describe the happiness I felt when I tried it for the first time, the world wasn’t as dark anymore, Magnums were back!

And now, 2019 vegan ice creams are a big deal, you can find them almost anywhere. Even Magnum themselves made a vegan line. Which is amazing! However, with my sensitive stomach, I always find homemade food to agree better with me and the ice cream is no exception.

Vegan Magnum Ice Creams Recipe

These Vegan Magnum Ice Creams are so simple to make + entirely Low FODMAP and easy to digest. Because they are made of only a few simple and natural ingredients, they are super healthy and refined-sugar free. They are really the perfect healthy treat for the hot summer days. Flavorful, indulging and super yummy.

How to make these Ice Creams

Good news, you don’t need an ice cream machine for this ice creams. This ice cream is one of the simplest ice creams to make and doesn’t require any special kitchen appliances or skills to have. Only a few simple ingredients that you can get in your local supermarket.

For the detailed step-by-step instructions scroll at the end of this page.

*Low FODMAP Tip:

*Use unripe banana, since ripe bananas are high FODMAP

*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself of which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App

Homemade Vegan Magnum (Low FODMAP)

These 5 ingredients simple Vegan Magnum Ice Creams are low FODMAP, super healthy and very easy to make. The perfect healthy summer treats for the hot days.

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Prep Time 10 mins

Cook Time 4 hrs 30 mins

Total Time 4 hrs 40 mins

Course Dessert

Cuisine Low FODMAP, Vegan

Servings 12 mini magnum ice creams

Ingredients

  

For the Chocolate and Banana Ice Cream

• 80 g coconut yogurt
• 1 mashed banana
• 2 Tbsp Maple Syrup
• 50 g dairy-free dark chocolate
• 1 tsp vanilla extract

For Dipping

• 200 g dairy-free dark chocolate
• 2 tsp coconut oil
• 50 g nuts(peanuts or hazelnuts ) (crushed)

For the Raspberry White Chocolate Ice Creams

• 150 g coconut yogurt
• 80 g fresh or frozen raspberries
• 4 Tbsp Maple Syrup
• 1 tsp Vanilla Extract

For Dipping

• 200 g dairy-free white chocolate
• 2 tsp coconut oil

For The Chocolate Blueberry Ice Cream

• 120 g coconut yogurt
• 40 g dark chocolate
• 30 g fresh or frozen blueberries (I used wild blueberries)*
• 3 Tbsp Maple Syrup

For Dipping

• 200 g dark chocolate
• 2 tsp coconut oil

Instructions

 

To Make the Chocolate and Banana Ice Cream

• Mash the banana finely with a fork and mix it with the yogurt, the maple syrup, and the vanilla extract.
• Melt the 50g dark chocolate over a warm bath.
• Fill your ice cream molds half full, drizzle with the melted chocolate and then add one more layer of the ice cream mix. Or until your molds are completely full.
• Place them in the freezer for at least 3 to 4 hours. Then prepare your dipping sauce.

To prepare the chocolate dipping sauce

• Melt the dark chocolate together with the coconut oil over a warm bath. When completely melted mix in the crushed nuts. Pour the mixture in a taller bowl or glass, that will allow dipping in the ice creams.
• Take out the ice creams out of the freezer. Start dipping them in the melted chocolate and place them over a plate covered with a baking paper. You need to do this quickly so the ice creams don't start to melt. Once all the ice creams are covered with chocolate, place them in the freezer for another 30min.

To Make the Raspberry Ice Creams

• Place raspberries and lemon juice in a small saucepan and place over medium heat bring to a boil and cook for 5 minutes. Remove from heat and sieve to remove seeds.
• Let the raspberry mixture cool down. Once cooled mix it with the coconut yogurt, the maple syrup, and the vanilla extract.
• Fill in your ice cream molds. And place them in the freezer for at least 3 to 4 hours.

To prepare your white chocolate dipping sauce

• Melt the dark chocolate together with the coconut oil over a warm bath. Pour the mixture in a taller bowl or glass, that will allow dipping in the ice creams.
• Take out the ice creams out of the freezer. Start dipping them in the melted chocolate and place them over a plate covered with a baking paper. You need to do this quickly so the ice creams don't start to melt. Once all the ice creams are covered with chocolate, place them in the freezer for another 30min.

To Make the Chocolate and Blueberry Ice Creams

• Melt the 40g dark chocolate over a warm bath. Once completely melted, let it cool for a few minutes and then mix it with the coconut yogurt and the maple syrup.
• Mash the blueberries with a fork. Then start pouring the ice cream mixture into your molds, when it is half full add of the mashed blueberries and finis it with another layer of the ice cream until the ice cream molds are completely full. Place them in the freezer for 3 to 4 hours.

To prepare the chocolate dipping sauce

• See the instructions from above
• Wanna make these Ice Creams together? You can watch me making all the 3 of them step-by-step on my Instagram stories. (It is saved on my highlights under Vegan Magnums)