Vegan Strawberry Magnum Ice Cream

Name: Vegan Strawberry Magnum Ice Cream
Prep time: 30 min
Cook time: 360 min
Ingredients: 1⅓ cups of cashew nuts (200 g); 1 can of coconut milk (about 13.5 ounces or 400 g); 1 tablespoon of agave syrup (or maple syrup); 1 teaspoon vanilla extract; ¼ cup of strawberry or red fruit jam (80 g); 7 oz of dark chocolate (200 g); 1 tablespoon of coconut oil

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Prep time: 30

Cook time: 6

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I absolutely love making my own ice creams in summer, and these Vegan Strawberry Magnum Ice Creams are hands down one of my all-time favorites. They’re creamy, indulgent, with a fruity strawberry center and a crunchy dark chocolate shell. Honestly, once you’ve tried these, there’s just no going back to the store-bought ones!

Two chocolate-covered ice cream bars with strawberry filling are stacked on a white surface, surrounded by sliced strawberries.

Main ingredients

Here’s what you’ll need to make these Vegan Strawberry Ice Cream. You’ll find the exact quantities in the recipe card at the bottom of the article.

Cashew nuts: Soaked overnight, they give the creamy texture to the base.
Coconut milk: The base for vanilla ice cream. It adds roundness and a light coconut taste.
Agave syrup: For natural sweetening without overpowering the vanilla taste.
Vanilla extract: I use a good natural vanilla extract or vanilla powder.
Strawberry jam: Homemade or store-bought, as long as it’s fruity. You can also opt for raspberry or blueberry.
Dark chocolate: Minimum 70% for great intensity.
Coconut oil: For chocolate icing. Olive oil is a good alternative.

A bowl of soaked white beans, a can of coconut milk, a chocolate bar, strawberry jam, agave syrup, vanilla powder and a glass of sugar on a kitchen counter.

Preparing the Vegan Strawberry Magnum

The day before, start by soaking the cashews in a large bowl of water. This is essential for a smooth texture. If you don’t have time or you forgot, cover you cashews with boiling water and let sit for 20-30 minutes.

The next day, drain and blend with the coconut milk, agave syrup and vanilla extract until smooth.

Tip: Make sure you mix everything well. No cashew pieces should remain!

A blender contains cashews, milk and a pinch of ground spices, ready to be blended.

A blender jug filled with a creamy liquid mixture sits on a kitchen worktop.

Then pour a teaspoonful of jam into the bottom of each ice cream mould, and pour the cashew-vanilla cream on top.

Tip: Use silicone moulds if possible, as they are much easier to remove from the mould.

A white ice cube tray filled with strawberry jam sits on a marble surface next to an open jar of strawberry jam.

Two silicone ice-cream molds on a marble surface; the upper mold is filled with a creamy white mixture and the lower mold contains a red fruit mixture.

Insert the wooden sticks, close the molds (or cover with cling film) and place in the freezer for at least 4 to 6 hours, until set.

Two white silicone molds filled with a creamy popsicle mix, each with a wooden stick, are placed on a marble worktop. A small bag of additional sticks appears in the background.

A white silicone ice-cream mold with four cavities is filled with a light beige liquid mixture, placed on a white marble surface, with wooden sticks inserted.

Once the ice creams have set, gently melt the dark chocolate with the coconut oil in a bain-marie. Unmould the magnum-style ice creams and dip them quickly into the melted chocolate.

Tip: Don’t dip the sticks too long in the chocolate: a quick dip is enough, otherwise they’ll melt a little.

Place on a baking tray lined with baking paper, then return to the freezer for at least 15 minutes to allow the chocolate to set.

Four chocolate-covered ice-cream bars on sticks rest on a parchment-covered wooden board next to a small glass container of melted chocolate.

Note: I recommend that you take the magnums out of the freezer 10 minutes before tasting them for the perfect texture!

One hand holds a chocolate-covered ice cream bar with a bite removed, revealing vanilla ice cream and strawberry topping; two more bars and strawberries are in the background.

Ideas for variations

Replace jam: Opt for mango or apricot puree, or even vegan caramel if you want a change from red fruit.
Add crunch: Sprinkle hazelnut flakes, shredded coconut or crushed almonds over the still-melted chocolate for an extra gourmet touch.
Without chocolate: For a lighter version, you can simply enjoy them without the coating. Plain ice cream is delicious as is!

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Frequently Asked Questions

Can I freeze this vegan Magnum?

Of course it is! It’s made to be frozen. You can store it for several weeks in an airtight tin.

How long do these magnums keep?

I’d say up to 1 month, well protected in a box in the freezer.

Can we make a cashew-free version?

Yes, you can try with silken tofu or white almond puree, but the taste and texture will be a little different.

Recipe card

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