Chocolate Mango Magnum Ice Creams (Vegan Gluten-Free)

Creamy, fruity and chocolatey homemade magnum ice creams made without an ice cream maker. These vegan, gluten-free and delicious ice creams, are easy to make and are perfect all summer long.

I am really loving making lots of ice cream recipes this year, trying to get them in before the temperatures soar, making it very hard to photography anything like this. That said, I managed to shoot these Chocolate Mango Magnum Ice Creams just before the day got too hot and light streamed in my window, making them taste that much better post-shoot. You can see as the shoot progresses that the chocolate starts to glisten with water droplets… I find this mesmerising and so beautiful.

Right, enough oggling over the water beads on these Chocolate Mango Magnum Ice Creams, let’s talk ice cream. These magnums are:

• Smooth and creamy
• Fruit and tropical
• Chocolatey and rich
• Easy to make in a few steps
• Require no ice cream maker
• Are great for summer snacks
• Fun to make and decorate

These Chocolate Mango Magnum Ice Creams really are the tropical chocolate dream. The creamy vanilla ice cream is studded with chunks of chopped dried fruit and nuts all topped with a fruity layer of mango puree. Once set, dip these into dark chocolate and sprinkle with more nuts for a delicious magnum that tastes better than the ones you buy.

What goes into these Chocolate Mango Magnum Ice Creams?

• Fresh mango: this is all we need for the mango layer. Simply puree the fresh mango until smooth and place inside the ice cream moulds.
• Cashew nuts: the base for the ice cream. I love using cashews for ice creams, and lots of other creamy recipes, as the texture is perfect. Once soaked (quick or long soak, see below) they turn wonderfully soft and blend up to the creamiest, silkiest mix. I wouldn’t recommend swapping these for another nut.
• Coconut yoghurt or cream: I am a coconut yoghurt fiend and find any excuse to use it. If you are using coconut yoghurt it MUST be thick, otherwise use coconut cream. Either buy coconut cream in a tin or carton or chill a tin of coconut milk in the fridge overnight and scoop out the cream part.
• Maple syrup: just a little for the sweetness and it adds to the smooth texture (it helps them not solidify too much to allow them to melt well as you eat them). You could use another sticky syrup like agave, brown rice syrup or vegan honey.
• Coconut oil: this holds the bars together and I wouldn’t recommend swapping this.
• Vanilla essence: purely for the flavour. What is not to love about creamy vanilla ice cream?
• Mixed fruits and nuts: to really enhance thee mango flavour, I used a mix of dried mango, chocolate covered banana pieces with cashews and brazil nuts, but you can use whatever you have.
• Chocolate: use your favourite chocolate to coat these Chocolate Mango Magnum Ice Creams. I prefer using dark chocolate but dairy-free milk or even dairy-free while chocolate will also work.

Blend together all the ice cream ingredients until smooth and then fill up the ice cream moulds. Pop in the lolly stick and freeze until firm (I leave them overnight). The next part is the fun bit: coating in chocolate.

How to evenly coat these Chocolate Mango Magnum Ice Creams in chocolate?

• Melt the chocolate
• Fill up a cup or glass with the chocolate (slightly taller than your ice creams and make sure the chocolate comes up about ¾ of the way)
• Dip the ice cream in the cup
• Spin the cup round to coat all the ice cream lolly
• Allow excess chocolate to drip off
• Transfer to parchment and immediately sprinkle with toppings
• They should be firm or place in the freezer to set

It may take some getting used to, but the trick is to just go with it! I hope you will love these Chocolate Mango Magnum Ice Creams as much as we do at home, they always go down so well! If you are looking for more ice cream and summer recipes, how about my:

• Raspberry Vanilla Chocolate Magnum Ice Creams
• Lemon Passionfruit Banana Bread
• Chocolate Hazelnut Fudgsicles
• Mini Mocha Cheesecakes 
• Strawberry Cheesecake Bars

Chocolate Mango Magnum Ice Creams (Vegan Gluten-Free)

• Servings: 4
• Time: 15 minutes plus 4-6 hours chilling
• Difficulty: easy
• Print

Creamy, fruity and chocolatey homemade magnum ice creams made without an ice cream maker. These vegan, gluten-free and delicious ice creams, are easy to make and are perfect all summer long.

Ingredients

For the ice creams:
• 100g fresh mango
• 75g cashews
• 150g coconut yoghurt or coconut cream*
• 3 tbsp maple syrup
• 1 tbsp coconut oil
• 1 tsp vanilla essence
• A pinch of salt
• 20g mixed nuts and dried fruit, chopped small
For coating:
• 120g dark chocolate
• 30g mixed nuts and dried fruit, chopped small
• 2 tbsp desiccated coconut

Directions

1. Soak the cashew nuts overnight in filtered water and then drain and rinse. Or quick soak the cashews by adding them to a saucepan, cover with water and bring to the boil with a lid on. Once bubbling, remove from the heat and allow the cashews to rest for 15-20 minutes then drain and rinse.
2. Meanwhile, chop the fresh mango and puree until really smooth. Divide most of the puree between 4 ice cream moulds and place in the fridge.
3. Add the cashews to a high-speed blender with the coconut yoghurt or cream, maple syrup, coconut oil, vanilla essence and salt. Blend until really smooth and creamy.
4. Divide the chopped dried fruit and nuts between the ice cream moulds and top with the ice cream mixture. Spoon over the remaining mango puree and make swirl patterns using a knife. Insert the ice cream sticks and freeze for 4-6 hours or overnight until set.
5. Once the ice creams are ready, melt the chocolate and pour into a glass jar the same height as your ice creams, making sure it is about ¾ full. Remove each ice cream from the mould, dip into the chocolate the cover completely, place on a parchment lined tray and sprinkle over the chopped dried fruit and nut mix and some desiccated coconut. Repeat to coat all 4 ice creams. Eat straight away or return to the freezer for 2-4 weeks.
*if using coconut cream, chill a tin of full fat coconut milk in the fridge overnight and then scoop out and weigh 150g of the solid cream on top.

I look forward to hearing what you think of these Chocolate Mango Magnum Ice Creams so if you make them please let me know! Tag me in our ice creams as I love seeing them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With mango magnum love x