Magnum-style Vegan Ice Cream

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Alert to all ice cream lovers! This Magnum-style Vegan Ice Cream recipe is a must-try: not only is it ultra easy to prepare, it’s also vegan and super healthy.

For this recipe you only need 4 ingredients and you do not need an ice cream maker.

How to make a homemade vegan ice cream?

To make homemade plant-based ice cream, there are several methods. I present three of them to you, including the one I used to make this Magnum-style Vegan Ice Cream.

  • Vegan cream : This is the simplest version. You just have to make your homemade ice cream like traditional ice cream, replacing the cream with vegan cream. An ice cream maker is then necessary to obtain an icy and creamy consistency.
  • Cashew nut : Cashew nuts are a classic in the vegan diet. Just soak cashews in water overnight and then blend them and you get a cream that looks like traditional cream and is relatively neutral in taste. You can then add flavors like vanilla extract or dark chocolate and place everything in an ice cream maker.
  • Banana : This is the technique I chose! To do this, place the bananas cut into small pieces in the freezer, then once frozen, mix them without adding water to obtain an ice cream. You can then leave the ice cream as it is or flavor it with vanilla or chocolate.

For vegan sorbets, it is great to use the same technique as with bananas and therefore freeze your favorite fruits (strawberries, raspberries, mango) or buy fruits already frozen. Then you just have to mix it to obtain a fresh sorbet without adding sugar. This technique is also called Nice Cream.

Find here my recipe for Nice Cream with Mango and Peach !

Magnum-style Vegan Ice Cream (without ice cream maker)

Recipe fpr Magnum-style Vegan Ice Cream

For two servings you need the following ingredients.

Ingredients

  • 4 bananas
  • Vanilla extract
  • 50 g dark chocolate
  • 1 teaspoon of coconut oil
  • 1 tablespoon of crushed almonds

Find the recipe on video!

Preparation

Cut the bananas into small pieces. Place them in a bag that can go in the freezer, spacing them well. Place in the freezer for at least 6 hours.

Take out the frozen bananas and place them in a blender. Blend until you get an ice cream. Add the vanilla extract and mix well.

If you have trouble blending the bananas, wait 15 minutes for the bananas to warm up slightly. It is important, however, that they remain well frozen.

Meanwhile, melt the dark chocolate with the coconut oil. Then add the crushed almonds.

Pour the vegan ice cream into glasses then immediately pour the chocolate mixed with the almonds on it. Let cool for 15 to 30 minutes in the freezer. Be careful not to leave it on longer otherwise the vegan ice cream will no longer be creamy.

Enjoy immediately.

Note

Once the bananas are blended, they cannot be frozen again as ice cream. This means that once you have blended the bananas, you must enjoy this Magnum-style Vegan Ice Cream directly after preparing it (or rather after 15-30 minutes in the freezer).

Pictures

Find the steps of the recipe in pictures.

Magnum-style Vegan Ice Cream (without ice cream maker)
Frozen bananas
Magnum-style Vegan Ice Cream (without ice cream maker)
Frozen bananas once blended
Magnum-style Vegan Ice Cream (without ice cream maker)
Pour into glasses
Magnum-style Vegan Ice Cream (without ice cream maker)
Add the chocolate and almonds on top
Magnum-style Vegan Ice Cream (without ice cream maker)
After 15-30 minutes in the freezer

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Print Recipe

Magnum-style Vegan Ice Cream

Rate this recipe! Slide over the stars below to rate this recipe.
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Resting time 6 hrs
Course Dessert
Cuisine International
Servings 2
Calories

Ingredients
 
 

  • 4 bananas
  • Vanilla extract
  • 50 g dark chocolate
  • 1 teaspoon of coconut oil
  • 1 tablespoon of crushed almonds

Instructions
 

  • Cut the bananas into small pieces. Place them in a bag that can go in the freezer, spacing them well. Place in the freezer for at least 6 hours.
  • Take out the frozen bananas and place them in a blender. Blend until you get an ice cream. Add the vanilla extract and mix well.
  • If you have trouble blending the bananas, wait 15 minutes for the bananas to warm up slightly. It is important, however, that they remain well frozen.
  • Meanwhile, melt the dark chocolate with the coconut oil. Then add the crushed almonds.
  • Pour the vegan ice cream into glasses then immediately pour the chocolate mixed with the almonds on it. Let cool for 15 to 30 minutes in the freezer. Be careful not to leave it on longer otherwise the vegan ice cream will no longer be creamy.
  • Enjoy immediately.

Video

Notes

Once the bananas are blended, they cannot be frozen again as ice cream. This means that once you have blended the bananas, you must enjoy this Magnum-style Vegan Ice Cream directly after preparing it (or rather after 15-30 minutes in the freezer).
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

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