Oh, how much I loved these ice lollies! Back in the days there wasn’t one pool day without getting a mandatory ice lolly and I would always choose the white Magnum. Who would have thought, with this crazy love for white chocolate? Anyway, I had to create my very own vegan Magnum obviously.
But because there are people who prefer the other Magnum flavors, I aimed for copycats of the probably most popular flavors. They are the classics, that is: white, dark, dark with caramel and dark with almonds (and caramel). And I may or may not have fallen in love with the other flavors, too. But let’s talk about the filling first, cause they are all the same. Whereas there are two options…
As the easiest way to make plant-based ice cream, nice cream really took hold in the vegan scene. Although I have been making it regularly over the past few years, I’m still fascinated by it. I mean: blending frozen bananas and ending up with soft-serve ice cream – that is amazing, isn’t it?!
Long story short, once I felt like ice lollies – vegan Magnum to be exact – I just made some nice cream, but added coconut cream and filled it into ice cream molds. “Bananas and coconut, that’s it?! Nothing will come of it! Sorry, but not by any stretch of the imagination!”, my dad said while taking one of the ice lollies out of the freezer and then tried it. After he had finished it, he took another one out of the freezer and couldn’t believe how good they actually were. By the way, this was without the chocolate shell, even without any vanilla or anything else. It was just the ice cream base. I guess, I should let him try this advanced version some time – he would be absolutely amazed. Because in the meantime I tested a new version. One with cashews in the starring role – just as vegan ice cream manufacture would. From cashews to ice cream? This may sound weird, I know. But I’d actually recommend it in this case because we’re going to cover it with chocolate and the cashew cream doesn’t crystallize as much as the banana nice cream would.
You could either make the white chocolate yourself following this recipe or buy ready-made vegan white chocolate (which is still hard to find).
The same is true of the dark chocolate. You could either make it yourself or buy couverture chocolate or chocolate chips.
You’ll also need an ice cream mold of some kind. I really love those magnum-shaped silicon molds because it’s very easy to pop the frozen lollies out. You could also fill an ice-cube tray or even paper cups with the cream and freeze it like that. Just make sure to insert wooden sticks after it has frozen a little but still isn’t deep-frozen
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.
- 2 bananas, frozen
- 1/2 cup coconut cream (or coconut milk)
- 1/4 tsp vanilla powder (or 1/2 vanilla pod, seeds scraped)
- 2-3 tsp maple syrup (optional, to taste)
- 1/2 cup raw cashew, soaked (70 g)
- 1/2 cup coconut cream (or coconut milk) (120 ml)
- 1-2 tbsp maple syrup to taste
- 1/4 tsp vanilla powder (or 1/2 vanilla pod, seeds scraped)
- 1/2 cup dates, pitted
- 1 tbsp almond butter
- a pinch of salt
- 1.6 oz cacao butter (50 g)
- 1 1/2 tbsp cacao powder (10 g)
- 1-2 tbsp maple syrup (15-25 g)
- a pinch of vanilla powder (optional, but recommended)
- 4 tbsp cacao butter (50 g)
- 2 tbsp cashew butter (50 g)
- 1 1/2 tbsp maple syrup (25 g)
- 1/2 bourbon vanilla pod, scraped out (or 1/4 tsp vanilla powder)
- edible flowers
- crushed almonds
- shredded coconut
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.
- Cut very ripe bananas (the riper, the sweeter) into chunks and freeze for at least 4 hours. I usually keep some bananas in the freezer.
- Soak cashews for a few hours
- If dates aren't soft, be sure to soak them in hot water for a few minutes.
- Find the full recipe for white chocolate here.
- In case of leftover chocolate, just pour it into molds and let set in the fridge for a quick chocolate fix. Or store in the fridge for later use/ to melt again.
Which Magnum was or is your favorite? Please let me know in the comment section below – I’m curious if there are more white Magnum lovers among us!
I hope you love this recipe – please let me know in the comment section below! If you make these ice lollies, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
I could cry, and/or kiss you! These are amazing! I made the cashew base, and I was in love even before pouring it in the moulds to freeze! Then dipped in chocolate? Heaven! I will be doing this again…perhaps far too often 😀
Thank you so much, Jessica! Your comment made my day! I really appreciate you taking the time to write it and I’m so happy you love the recipe 🙂 x Mina