Vegan Magnum Copycat Recipe

Are you a fan of the indulgent and creamy goodness of Magnum ice cream bars but want to enjoy a dairy-free version? Look no further! Introducing the Vegan Magnum Copycat Recipe, a delicious and guilt-free treat that will satisfy your sweet tooth without compromising your dietary preferences. This recipe is made with just a blender and doesn't require an ice cream maker. It's the perfect vegan alternative to a classic Magnum ice cream.

If you love this dairy free recipe, you might also be interested to try this dairy free ricotta, or this dairy free coconut yoghurt. Some other delicious healthier vegan desserts you can try is it or if it's a healthier dairy free vegan dessert that you love, why not try this delicious no bake coconut slice or these scrumptious moist biscoff cupcakes. All of these recipes are dairy free, vegan, and absolutely delicious! I promise!

Why You'll Love This Recipe

This dairy-free ice cream recipe captures the essence of the classic Magnum bar, with its rich and velvety texture and luscious chocolate coating.

It's SO EASY To Make!! No Ice Cream Maker is Needed

The absolute best thing about this recipe is how easy it is to make! The ice cream only requires a blender and unlike many vegan ice cream recipes, it won't go icy when frozen. The delicious creaminess is maintained with this recipe, much similar to a dairy ice cream made with an ice cream maker!

It's a "Healthier" Version of The Classic Magnum!

Whether you follow a vegan lifestyle or simply want to explore dairy-free alternatives, this recipe is a game-changer. Get ready to tantalize your taste buds with this delectable dessert that is not only cruelty-free but also easy to make at home. Join the growing community of dairy-free enthusiasts and indulge in the ultimate pleasure of a Vegan Magnum Copycat, packed with flavor and free from animal products. Get ready for a delightful journey into the world of dairy-free ice cream bliss!

Step by Step Instructions For This Dairy Free Ice Cream Recipe

To make delicious homemade vegan magnums you will need:

• 1 cup of soaked cashews (5 to 10 minutes in hot water)
• 200ml of coconut milk or coconut cream
• ¼ cup of maple syrup / agave syrup
• 1 teaspoon of vanilla extract
• 1 pinch of salt
• 250 grams of dark choc chips

Instructions

1. In a blender add the soaked cashews, coconut milk / cream, maple syrup, vanilla extract and salt. Blend for 30 seconds or until smooth (the smoother the better!)
2. Pour the mixture into ice cream moulds with wooden sticks. Freeze for 2 hours or more
3. Melt dark chocolate chips in the microwave
4. Remove the ice creams from the mould and either dip the ice creams in the melted chocolate, or you can paint the melted chocolate on the ice cream
5. Put the ice creams back in the mould and freeze for 30 minutes or more

The ice creams can be eaten as soon as the melted chocolate hardens or will stay good in your freezer for up to 2 weeks

Tips for applying the melted chocolate to the ice cream

When it comes to applying melted chocolate to dairy-free ice cream, there are a few techniques you can try. One option is to pour the melted chocolate into a tall glass and dip the ice creams into it. However, this can sometimes result in wasted chocolate. Another method is to "paint" the chocolate onto the ice creams using a brush or spoon, making sure to do it over a plate to avoid any mess. It's important to work quickly in this case, as the hot chocolate can melt the ice creams fast. Once the chocolate is applied, you can place the ice creams on a flat surface lined with baking paper or balance them on silicone molds before putting them back in the freezer.