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vegan raspberry magnum coated with white chocolate

Homemade Vegan Magnum

Stefani Weiss
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 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
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 tablespoon Maple Syrup
  • 50 g dairy-free dark chocolate
  • 1 teaspoon vanilla extract

For Dipping

  • 200 g dairy-free dark chocolate
  • 2 teaspoon 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 teaspoon Vanilla Extract

For Dipping

  • 200 g dairy-free white chocolate
  • 2 teaspoon 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 tablespoon Maple Syrup

For Dipping

  • 200 g dark chocolate
  • 2 teaspoon 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)