Vegan Almond Magnum Ice Cream

Here’s a recipe for a Vegan Almond Magnum Ice Cream that’s rich, creamy, and indulgent—just like the original, but dairy-free!

Ingredients:

• For the ice cream:
  • 2 cans (400 ml each) full-fat coconut milk (shake well before opening)
  • 1/2 cup almond milk (or other plant-based milk)
  • 1/2 cup maple syrup or agave syrup (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup chopped almonds (for the almond coating)
  • Optional: 1-2 tablespoons almond butter for extra creaminess
• For the chocolate coating:
  • 1 cup dairy-free chocolate chips or dark chocolate (make sure it’s vegan)
  • 2 tablespoons coconut oil

Instructions:

Step 1: Make the Ice Cream Base

1. In a medium saucepan, combine the coconut milk, almond milk, maple syrup, vanilla extract, and salt. Heat the mixture over medium heat and whisk until the syrup has dissolved and the mixture is warm. (Do not bring it to a boil.)
2. If you’re using almond butter, add it now and stir until it’s fully incorporated into the mixture. This step adds extra creaminess, but it’s optional.
3. Remove from heat and allow the mixture to cool slightly. Then, pour the mixture into a shallow dish or ice cube trays (this helps it freeze faster and more evenly).
4. Cover with plastic wrap or a lid and place in the freezer for at least 4 hours or overnight until frozen solid.

Step 2: Form the Ice Cream Bars

1. Once the ice cream base is frozen, let it soften for a few minutes at room temperature for easier handling.
2. Use a sharp knife to cut the frozen ice cream into rectangular or square pieces (about the size of a typical Magnum bar).
3. Insert wooden sticks (popsicle sticks or cake pop sticks work great) into the center of each ice cream piece.
4. Place the ice cream bars on a parchment-lined baking sheet and return them to the freezer to harden for about 1 hour.

Step 3: Prepare the Chocolate Coating

1. In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Heat in 20-30 second intervals, stirring in between, until fully melted and smooth.
2. Let the melted chocolate cool slightly, but not too much—it should still be pourable.

Step 4: Coat the Ice Cream Bars

1. Once the ice cream bars are firm and ready, dip each one into the melted chocolate, making sure to coat it completely.
2. While the chocolate is still wet, sprinkle the chopped almonds over the chocolate coating to give the bars that signature crunchy almond texture.
3. Place the coated bars back on the parchment-lined tray. If you want a thicker chocolate coating, you can dip them a second time in the chocolate.

Step 5: Freeze and Serve

1. Return the bars to the freezer for at least 30 minutes to allow the chocolate to harden.
2. Once the chocolate coating is firm, your Vegan Almond Magnum Ice Cream bars are ready to enjoy!

Tips:

• You can make these bars without the almonds if you prefer, but the almond coating adds that classic Magnum flavor and crunch.
• Store any leftovers in an airtight container in the freezer for up to 2 weeks.

Enjoy your vegan version of the iconic Almond Magnum Ice Cream!