Vegan Magnum-Style Ice Cream Bars
Ingredients:
- 2 cans (800 ml) full-fat coconut milk, chilled
- 80 ml (1/3 cup) maple syrup
- 5 ml (1 tsp) vanilla extract
- 15 ml (1 tbsp) cornstarch, for creaminess
- 300 g (10 oz) vegan dark chocolate, chopped
- 30 ml (2 tbsp) coconut oil
- 50 g (1/3 cup) chopped roasted almonds, optional
Equipments:
- Popsicle molds
- Popsicle sticks
- Blender
- Small saucepan
- Baking sheet lined with parchment paper
Nutrition:
.svg){kind=small}
.svg){kind=small}
Chill the coconut milk cans before blending — a cold base freezes into a firmer, creamier bar instead of icy crystals.
Work with one or two bars at a time when dipping — frozen bars start to sweat and melt quickly at room temperature, so keep the rest in the freezer until you're ready for them.
Instructions:
- Blend the base. Blend the chilled coconut milk, maple syrup, vanilla, and cornstarch until smooth.
- Fill the molds. Pour the mixture into popsicle molds, insert sticks, and freeze for at least 6 hours or until completely solid.
- Melt the coating. Melt the chopped chocolate and coconut oil together in a small saucepan over low heat, or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly.
- Dip the bars. Working quickly, remove one bar from its mold and dip into the melted chocolate, turning to coat evenly. Sprinkle with chopped almonds if using, before the chocolate sets.
- Set and serve. Place on the parchment-lined baking sheet and return to the freezer for 5-10 minutes to set the coating. Repeat with remaining bars, working one or two at a time so they don't melt.
Common Mistakes: Dipping bars that are only partly frozen — they'll slide off the stick or melt into the warm chocolate; make sure they're fully solid before unmolding.
Storage: Store in an airtight container or wrapped individually in the freezer for up to 1 month.
Swaps: Coconut cream from the top of full-fat cans (skim off, chill separately) gives an even richer bar. Swap almonds for crushed freeze-dried fruit or flaky sea salt.
Full-fat coconut milk — its high fat content is what freezes into a creamy, scoopable texture rather than a hard block of ice.
Cornstarch — a small amount helps stabilize the mixture and keeps large ice crystals from forming.
Vegan dark chocolate and coconut oil — the coconut oil thins the melted chocolate so it sets into that classic thin, snappy shell.
Vegan Magnum-Style Ice Cream Bars
Ingredients:
- 2 cans (800 ml) full-fat coconut milk, chilled
- 80 ml (1/3 cup) maple syrup
- 5 ml (1 tsp) vanilla extract
- 15 ml (1 tbsp) cornstarch, for creaminess
- 300 g (10 oz) vegan dark chocolate, chopped
- 30 ml (2 tbsp) coconut oil
- 50 g (1/3 cup) chopped roasted almonds, optional
Equipments:
- Popsicle molds
- Popsicle sticks
- Blender
- Small saucepan
- Baking sheet lined with parchment paper
Features:
Why These Ingredients:
Full-fat coconut milk — its high fat content is what freezes into a creamy, scoopable texture rather than a hard block of ice.
Cornstarch — a small amount helps stabilize the mixture and keeps large ice crystals from forming.
Vegan dark chocolate and coconut oil — the coconut oil thins the melted chocolate so it sets into that classic thin, snappy shell.
Prep:
Chill the coconut milk cans before blending — a cold base freezes into a firmer, creamier bar instead of icy crystals.
Work with one or two bars at a time when dipping — frozen bars start to sweat and melt quickly at room temperature, so keep the rest in the freezer until you're ready for them.
Instructions:
- Blend the base. Blend the chilled coconut milk, maple syrup, vanilla, and cornstarch until smooth.
- Fill the molds. Pour the mixture into popsicle molds, insert sticks, and freeze for at least 6 hours or until completely solid.
- Melt the coating. Melt the chopped chocolate and coconut oil together in a small saucepan over low heat, or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly.
- Dip the bars. Working quickly, remove one bar from its mold and dip into the melted chocolate, turning to coat evenly. Sprinkle with chopped almonds if using, before the chocolate sets.
- Set and serve. Place on the parchment-lined baking sheet and return to the freezer for 5-10 minutes to set the coating. Repeat with remaining bars, working one or two at a time so they don't melt.
