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Chocolate and Strawberry Vegan Magnum Ice Creams

These magnums are super chocolaty, creamy, naturally sweetened, healthy, tummy-friendly and so delicious!
Prep Time 15 mins
2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine Gluten-Free, Low FODMAP, No-Bake, Vegan
Servings 12 mini magnums


For the Chocolate Ice Cream

  • 1 can (400ml) coconut milk
  • 50 ml Maple Syrup
  • 1 Tbsp cacao powder
  • 1 Tbsp Cornstarch
  • 100 g dark chocolate, chopped (use vegan, if needed)
  • 1 tsp Vanilla Extract
  • pinch of salt

For the Strawberry Filling

  • 100 g strawberries (fresh or frozen)
  • 3 Tbsp Maple Syrup

For the Chocolate Shell

  • 300 g dark chocolate (use vegan, if needed)
  • 3 Tbsp Coconut oil


To Make the Chocolate Ice Cream:

  • In a medium-size pot, whisk together the coconut milk, maple syrup, cocoa powder, cornstarch, and salt. Add the chopped chocolate. Set the pot over medium-high heat and cook, stirring constantly, until the mixture thickens and the chocolate has melted, about 10 minutes. Remove from heat, whisk in the vanilla. Let cool for 5 to 10 minutes.

To make the Strawberry filling

  • In a saucepan, add the strawberries and maple syrup. Let it simmer over medium heat for about 10 minutes.
  • Stir frequently mashing the strawberries as you stir. Once the strawberries start to soften, transfer them in a blender. Blend to make a smooth spread.
  • Fill your ice cream molds with the chocolate ice cream about half full, then drizzle of the strawberry filling, and in the end pour another layer of the chocolate ice cream. 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 make the dipping sauce (chocolate shell)

  • Melt the dark chocolate together with the coconut oil over a warm bath or in microwave for about 30 seconds.
  • Pour the mixture in a taller bowl or glass, that will allow dipping in the ice creams.
  • Take 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 back in the freezer. Keep in the freezer until ready to eat!
Keyword Chocolate and Strawberry Vegan Magnum Ice Creams