Mocha Magnum Ice Creams (Vegan GF)

Coffee, chocolate and ice cream combine in these deliciously rich and refreshing vegan, no-churn and gluten-free magnum-style ice creams. A creamy coffee ice cream with a chocolate caramel sauce coated in a thick layer of dark chocolate.

Homemade ice creams are one of my favourite things to make right now (ready for when the sunshine returns to the UK). That said, even on a cold day, these ice creams hit the spot, especially if you love chocolate and coffee. Mocha is one of the best combinations there is, so imagine how tasty they are when combined into your favourite ice cream…

Mocha Magnum Ice Creams
Mocha Magnum Ice Creams

These Mocha Magnum Ice Creams are:

  • Rich and chocolatey
  • Creamy and cooling
  • Oozing with chocolate caramel sauce
  • Coated with a thick crack chocolate shell
  • Loaded with coffee 
  • Naturally vegan and plant-based
  • Gluten-free and soya-free
  • Require no ice cream maker

The best part about these Mocha Magnum Ice Creams is how easy they are to make. I like to be prepared and make these the day before I want to eat them so that I can chill them overnight ready for the chocolate coating and eating the next day. But, you can make them up whenever, and if you start in the morning, you can have these ready the same day.

Let’s see what goes into these deliciously rich and moreish ice creams (or skip ahead to the recipe card):

  • Cashew nuts: this is my preferred nut to soak for ice creams as they turn so wonderfully creamy. There is the traditional overnight or a quick-soak option below.
  • Coffee: one of the most important parts of the recipe. I used an iced coffee oat drink* which is so delicious, but you can also use regular coffee (or decaf). Make up the 60ml of coffee (with or without plant-based milk although the milkier the better for these ice creams) and allow it to cool fully. It must be cool before adding it to the blender.
  • Coconut cream or yoghurt: when you find a really good coconut yoghurt, it is really thick and is very similar to pure coconut cream. You can buy coconut cream as it is in a tin or pouch, or use a tin of full-fat chilled coconut milk and scoop out the cream.
  • Maple syrup: for the sweetness and texture of the ice cream. You can also use another sticky syrup like agave, brown rice syrup or vegan honey.
  • Coconut oil: make sure this is softened but not boiling hot and melted. This adds to the texture and helps the ingredients to set.
  • Vanilla: to add to the lovely mocha flavours.
  • Salt: to enhance all the flavours.
Mocha Magnum Ice Creams
Mocha Magnum Ice Creams
Mocha Magnum Ice Creams
Mocha Magnum Ice Creams

Method-wise, simply blend all the ingredients together for the Mocha Magnum Ice Creams before making the deliciously gooey chocolate caramel sauce. Like a lot of my caramel, I rely on a no-date recipe. This one is even more special with chocolate:

  • Chocolate spread or chocolate nut butter: I prefer to use a chocolate nut butter as the ingredient list is much shorter and tends to be cacao and nut butter. If you don’t want to make this chocolatey, you can use a regular nut butter like almond, cashew, peanut or a seed butter like tahini.
  • Maple syrup: for the gooeyness, see above for substitutions.
  • Coconut oil: this helps the texture of the caramel.
  • Salt: chocolate and salt go so well, and it adds the classic salted caramel flavour.

Nothing beats an ice cream with a gooey caramel, so spread this into the ice cream moulds (they are easy to find online, and silicone ones are the easiest to use) and then pour in the ice cream. Now for the hard part: allowing the ice creams to set! This is why I like to make them the night before.

Once they have set (4-6 hours or overnight), you can dip, cover, coat or drizzle them in chocolate and anything else you desire. I chose extra cacao nibs, coffee beans and some desiccated coconut but any small seeds, chopped dried fruits, white chocolate or leave them plain will also be delicious.

Mocha Magnum Ice Creams
Mocha Magnum Ice Creams

These Mocha Magnum Ice Creams are a delicious summer recipe that is very family-friendly, too. They are fun and easy to make, with minimal equipment, washing up and time involved, too. It is great to know that they are made from plant-based wholefoods, meaning they are better for you than the shop-bought variety. Most importantly, they taste even better than the ones you buy.

If you are looking for more ice cream and summer recipes, how about my:

Mocha Magnum Ice Creams (Vegan GF)

  • Servings: 4
  • Difficulty: easy
  • Print

Coffee, chocolate and ice cream combine in these deliciously rich and refreshing vegan, no-churn and gluten-free magnum-style ice creams. A creamy coffee ice cream with a chocolate caramel sauce coated in a thick layer of dark chocolate.


    For the ice creams:
  • 75g cashew nuts, soaked
  • 60ml cold coffee* (or decaf)
  • 100g coconut cream or thick coconut yoghurt (or a tin of coconut milk**)
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil, softened
  • ½ tsp vanilla
  • A pinch of salt
  • For the chocolate caramel sauce:
  • 2 tbsp chocolate nut butter or spread
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil, softened or melted
  • A pinch of salt
  • For the chocolate shell:
  • 200g dairy-free chocolate
  • Coffee beans, cacao nibs, desiccated coconut


  1. Soak the cashews: either soak them overnight (or for 6-8 hours) in filtered water or add the cashew nuts to a saucepan, cover with water, bring to the boil, place a lid on, turn the heat off and then sit for 15-20 minutes to soften. Drain and rinse the cashews.
  2. Make the coffee: either use 60ml black coffee (make sure it is chilled) or use 30ml coffee and 30ml plant-based milk. I used an oat milk iced coffee drink*. Add the cashews to a blender with the coffee, the coconut cream/yoghurt, maple syrup, coconut oil, vanilla, and salt. Blend until really creamy.
  3. Make the chocolate caramel sauce: whisk together all the ingredients until smooth.
  4. Divide most of the chocolate caramel sauce between 4 ice cream moulds. Top with the coffee ice cream mixture and top with the extra chocolate caramel sauce and swirl it through. Insert the ice cream sticks and freeze for 4-6 hours, or overnight util set.
  5. Melt the chocolate and pour into a glass/jar about the same height as your ice creams. Remove the solid ice creams from the moulds and dip into the chocolate, working quickly to cover all the ice cream. Place on a parchment lined tray. Repeat to cover all 4 ice creams.
  6. Drizzle over the extra chocolate and sprinkle with coffee beans, cacao nibs and desiccated coconut, if desired. If they are not set straight away, place in the freezer for 5-10 minutes. Eat fresh or keep in the freezer for 2-4 weeks.
Mocha Magnum Ice Creams
Mocha Magnum Ice Creams

*Califia Farms (see here)

**If you are using tinned coconut milk, chill a full-fat 400ml of coconut milk in the fridge overnight. Then scoop out the solid “cream” from the top and weigh out 100g. save the rest for other recipes.

I hope you will love these Mocha Magnum Ice Creams so please let me know in the comments below. If you do make the ice creams, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With mocha magnum love x

  1. Hey Amy my friend your chocolate 🍫 mocha ice creams look so delicious 😋! I love magnum style ice creams especially with camereal in. Splendid photography as always and saved to my WordPress saved collection. For sure I will tag you into my bakes using your recipes on socials. Hope you and your family are good?

  2. Yay 😁 to not having to use a ice cream maker plus I need to get silicone ice cream, moulds as I have got silicone cupcake 🧁 cases.

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