If you have a sweet tooth that craves something refreshing, creamy, and utterly indulgent yet completely plant-based, then this Strawberry Vegan Magnum Ice Cream Bars Recipe is about to become your new obsession. Imagine biting into a luscious, velvety coconut and cashew butter blend, bursting with fresh strawberry flavor and wrapped in a crisp shell of rich vegan chocolate. Each bite is like a little celebration of summer’s best flavors, perfectly balanced with natural sweetness and a satisfying crunch. Trust me, making these vegan treats at home is easier than you think, and the reward is a dessert that feels luxurious but is wholesome enough to enjoy with a happy heart.
Ingredients You’ll Need
Getting this recipe right is all about a few simple, high-quality ingredients that each play an essential role in delivering texture, flavor, and that picture-perfect look. From creamy coconut milk to fresh strawberry coulis and silky vegan chocolate, these ingredients come together beautifully to recreate that iconic Magnum-style ice cream bar experience—only vegan and homemade.
- 180 g full-fat chilled canned coconut milk: Provides a creamy base with natural richness essential for that smooth, icy texture.
- 100 g cashew butter: Adds buttery creaminess and a subtle nutty flavor; almond or hazelnut butter work well too.
- 60 g vegan yogurt: Helps with the tangy undertone and creaminess to balance the sweet and fruity notes.
- 60 ml pure maple syrup: A natural sweetener that enhances the strawberry’s brightness without overpowering.
- 1 tablespoon vanilla extract: Injects warmth and depth of flavor, tying every ingredient together.
- 60 g strawberry coulis: Fresh, tangy, and vibrant—it’s the heart of the strawberry flavor in your bars.
- 180 g vegan chocolate: For the luscious coating that cracks delightfully when you bite in.
- Freeze-dried strawberries (optional): Perfect for garnish to add color and an extra touch of strawberry punch.
How to Make Strawberry Vegan Magnum Ice Cream Bars Recipe
Step 1: Prepare the Strawberry Coulis
Start your journey by either using a homemade strawberry coulis or a high-quality store-bought version. If you make your own, it can be a little extra sitting in your fridge—perfect for drizzling on other desserts or even breakfast bowls. For this recipe, keep just enough to add that beautiful strawberry layer at the bottom of your ice cream molds. This coulis introduces an exciting pop of color and fruitiness that brightens the whole dessert.
Step 2: Freeze the Strawberry Base
Pour a tablespoon of the strawberry coulis into the bottom of each mold. This early freezing helps the coulis set firmly, creating a vibrant surprise layer beneath the creamy ice cream. Pop the molds into the freezer for about 30 minutes and let the coulis work its magic.
Step 3: Blend the Creamy Ice Cream Mixture
Now for the creamy part: add coconut milk, cashew butter, vegan yogurt, maple syrup, and vanilla extract to a high-speed blender. Blitz it until everything becomes a smooth, luscious mixture, scraping down the sides as needed. This step is where texture is born—aim for silky with just a hint of thickness to keep that perfect scoopable but stable consistency.
Step 4: Fill Molds and Insert Sticks
Transfer your dream ice cream mixture into a piping bag—it helps keep things neat and ensures the ice cream snugly fills every corner of the molds. Spoon filling works too if you prefer a more rustic finish, but piping keeps it neat. Then, pop wooden lolly sticks right into the center of each mold for that classic ice cream bar vibe.
Step 5: Freeze Until Firm
Place the filled molds in the freezer for at least 4 to 6 hours so everything sets solidly. After freezing, carefully remove the ice cream bars from their molds and return them to a lined tray in the freezer. This keeps them perfectly frozen and ready for chocolate dipping.
Step 6: Coat in Rich Vegan Chocolate
Melt the vegan chocolate over a double boiler until silky and smooth. Pour the warm chocolate into a tall glass, perfect for dipping. Submerge each frozen bar quickly to coat it completely. As soon as each bar is coated, place them back on the parchment-lined tray. Let the chocolate set for about 10 minutes, then get creative by drizzling any leftover chocolate over the top and sprinkling with freeze-dried strawberries for a gorgeous finishing touch.
How to Serve Strawberry Vegan Magnum Ice Cream Bars Recipe
Garnishes
Garnishes elevate your dessert from tasty to show-stopping. Sprinkle crushed freeze-dried strawberries for a tart crunch and bright color contrast. Alternatively, a dusting of edible rose petals or a little shredded coconut can be beautiful and add layers of flavor and texture to these bars.
Side Dishes
These ice cream bars shine on their own, but pairing them with a fresh berry salad or a cup of slightly tart sorbet can create a lovely balance. Vegan shortbread cookies or a drizzle of berry coulis on the side add an extra element of texture and sweetness that friends and family will adore.
Creative Ways to Present
Serve these bars on a slate board scattered with fresh strawberries and mint leaves for a rustic, elegant look. For parties, place each bar in a decorative paper cup or small basket. You can even set them up as a DIY dipping station with various toppings like crushed nuts, shredded coconut, or sprinkles for guests to personalize their bars.
Make Ahead and Storage
Storing Leftovers
If you manage to save any leftovers, wrap each bar tightly in parchment paper and store them in an airtight container. This helps prevent freezer burn and keeps those chocolate coatings crisp and delicious.
Freezing
These bars freeze beautifully for up to a month. Just make sure they’re stored properly with enough space around them to avoid sticking together. When ready to enjoy, pull one out and let it sit for a couple of minutes before digging in — perfect texture guaranteed!
Reheating
Since these are ice cream bars, reheating isn’t recommended. However, if the chocolate shell feels soft due to warmer temperatures, simply placing them back in the freezer for 10-15 minutes will firm everything up nicely again.
FAQs
Can I use other nut butters instead of cashew butter?
Absolutely! Almond butter, peanut butter, and hazelnut butter all work wonderfully and will add their own unique flavor twists while retaining that creamy texture.
Is it possible to make this recipe nut-free?
Yes! Swap out the cashew butter for sunflower seed butter or pumpkin seed butter to keep it nut-free but still rich and creamy.
Can I make the strawberry coulis in advance?
Definitely. The coulis can be prepared a day or two ahead and stored in the fridge. This not only saves time but also allows the flavors to deepen.
What kind of vegan chocolate is best for coating?
Look for high-quality dark vegan chocolate or specifically labeled vegan baking chocolate. These options melt well and set with a nice snap, perfect for coatings.
How do I prevent ice crystals in homemade ice cream bars?
Using full-fat coconut milk and blending until very smooth helps reduce ice crystal formation. Freezing the bars quickly and keeping them tightly covered during storage also improves texture.
Final Thoughts
Making your own Strawberry Vegan Magnum Ice Cream Bars Recipe is a truly rewarding experience that combines simplicity with a touch of gourmet magic. These bars are a perfect treat for warm days, impressive for sharing with friends, and a wonderful way to enjoy a dairy-free dessert without compromises. Give them a try—you might just find that homemade is your new favorite way to enjoy this classic indulgence!
Print
Strawberry Vegan Magnum Ice Cream Bars Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 40 minutes
- Yield: 4 ice cream bars
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
- Diet: Vegan
Description
Enjoy a deliciously creamy and refreshing Strawberry Vegan Magnum Ice Cream that’s perfect for a plant-based treat. Made with full-fat coconut milk, cashew butter, and a luscious strawberry coulis, these ice creams are dipped in rich vegan chocolate and garnished with freeze-dried strawberries for an elegant finish. These dairy-free, egg-free ice creams are perfect for warm days and vegan dessert lovers.
Ingredients
Ice Cream Base
- 180 g full-fat chilled canned coconut milk
- 100 g cashew butter (or almond butter/peanut butter/hazelnut butter)
- 60 g vegan yogurt
- 60 ml pure maple syrup
- 1 tablespoon vanilla extract
Strawberry Layer
- 60 g strawberry coulis
Coating
- 180 g vegan chocolate
- Freeze-dried strawberries (optional, for garnish)
Instructions
- Prepare Strawberry Coulis: If making homemade strawberry coulis, prepare it according to your recipe. Note that this recipe makes more than needed for the ice cream bars, so you can divide it if desired.
- Set Base Layer: Place the ice cream molds on a tray that fits into your freezer. Add a tablespoon of strawberry coulis to the bottom of each mold and freeze for 30 minutes to set.
- Blend Ice Cream Mixture: Add the coconut milk, cashew butter, vegan yogurt, maple syrup, and vanilla extract to a high-speed blender. Blend until smooth and creamy, scraping down the sides as needed to ensure even mixing.
- Fill Molds: Transfer the blended ice cream mixture to a piping bag for easier filling, then pipe or spoon the mixture into the prepared molds. Insert a wooden lolly stick into each mold.
- Freeze Ice Creams: Freeze the filled molds for 4 to 6 hours, or until completely set. Once frozen, carefully remove the ice creams from the molds and place them on a parchment-lined tray in the freezer until ready for coating.
- Melt Chocolate: Melt the vegan chocolate in a heat-resistant bowl over a double boiler until smooth. Pour the melted chocolate into a tall glass for dipping.
- Coat Ice Creams: Dip each frozen ice cream bar into the melted chocolate, ensuring even coverage. Place the coated bars back on the parchment-lined tray and allow the chocolate to set for 10 minutes. Drizzle any remaining chocolate over the bars and sprinkle with freeze-dried strawberries if using.
Notes
- For the best texture, use full-fat canned coconut milk that is well chilled.
- You can substitute cashew butter with other nut butters like almond, peanut, or hazelnut according to preference.
- Vegan yogurt adds creaminess but can be substituted or omitted if needed, adjusting sweetness accordingly.
- If you do not have strawberry coulis, berry jam or puree can be used as an alternative.
- Ensure the ice cream bars are fully frozen before dipping to avoid chocolate melting.
- Freeze-dried strawberries are optional for garnish but add a nice crunchy contrast.
