With this vegan Magnum copycat recipe you can make the probably most popular flavors, at least the classics, at home. Not only are these delicious, but a lot healthier, too.
Place bananas, coconut cream and vanilla into a blender and mix until smooth. Taste and adjust sweetness.
Pour banana coconut mixture into the molds (only 3/4, leaving space for the caramel layer), add wooden sticks and place into the freezer.
Drain cashews and place into a blender, together with all the other ingredients. Mix until smooth and adjust sweetness.
Pour cashews coconut mixture into the molds (only 3/4, leaving space for the caramel layer), add wooden sticks and place into the freezer.
Place dates, almond butter and salt into a food processor bowl or blender and mix until creamy. If necessary for the desired consistency add some water.
After the ice cream has frozen for about 2 hours (it should be firm but not deep-frozen yet), spread caramel into the remaining 1/4 of the molds. Place them back into the freezer for 2-3 hours.
For the homemade chocolate (white or dark) melt together all of the ingredients in a simple double boiler and mix well.
Alternatively melt couverture in a double boiler.
Pop ice lollies out of the molds and cover with chocolate. Immediately top with crushed almonds or any other toppings if desired, as it hardens quite fast.
Place back into the freezer (on a plate or baking sheet) and let set completely.
Before eating, make sure to defrost them for a few minutes.