Name: Peanut Butter Protein Magnum Ice Creams (Vegan No Churn)
Prep time: 10 min
Total time: 10 min
Yield: 5
Cuisine: British
Ingredients: 120g thick coconut yoghurt; 60g coconut cream*; 120g peanut butter, divided; 3 tbsp (45ml) plant-based milk; 3 tbsp (45ml) agave or maple syrup; ½ tsp vanilla essence; 20g vegan protein powder (peanut butter or vanilla flavour); A pinch of salt; 40g peanut butter buttons (or chocolate chips), chopped; 160g dark chocolate, chopped small; 1 tbsp coconut oil; Finely chopped peanuts and peanut butter buttons

desserts

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Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

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These Peanut Butter Protein Magnum Ice Creams taste like snickers ice creams with a dark chocolate coating, peanut butter chips and the creamiest no-churn and dairy-free ice cream middle.

I love making ice creams in the summertime (despite the melting photoshoots) and these ice creams may just be the creamiest yet. They are made with simple, wholesome and healthy ingredients and come together in less than 10 minutes. Inspired by my love for Snickers, aka all things chocolate and peanut butter, these magnum ice creams are silky smooth and are great for cooling off this summer and for a delicious dessert.

A stack of three Peanut Butter Protein Magnum Ice Creams on a plate

Why will I love these?

These are so delicious:

Creamy, silky smooth and indulgent
Peanut buttery, chocolatey and naturally sweet
Made without cashews
Easy to make in the blender
High in protein
Naturally vegan, dairy-free and gluten-free
Made with healthier, wholesome ingredients
So much better than shop-bought ice creams
Ready in less than 10 minutes
Great for all the family

If you already love the sound of these summer treats then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Three Peanut Butter Protein Magnum Ice Creams on top of each other with lolly sticks — Peanut Butter Protein Magnum Ice Creams

Some Peanut Butter Protein Magnum Ice Creams half eaten with props — Peanut Butter Protein Magnum Ice Creams

What ingredients do I need?

The ingredient list is simple and you can shop my favourites in the “shop the recipe” section below.

For the ice creams:

Thick coconut yoghurt: instead of using all coconut cream, I love using coconut yoghurt in these ice creams as it makes the ice creams set softer and creates a really delicious texture, and they are lighter. I use the natural Cocos Organic yoghurt.
Coconut cream: this is the solid part from a tin of coconut milk. Chill a full-fat tin of coconut milk in the fridge overnight and then scoop off the solid cream part.
Peanut butter: this is essential for Peanut Butter Protein Magnum Ice Creams and you can use your favourite make here. It’s best to use a smooth, runny mix but also crunchy ones will work, too.
Plant-based milk: this thins out the mix slightly without making the mix too icy when set. Use your favourite milk like oat, almond or soya.
Agave or maple syrup: this is sweetness and a silky smooth texture, too.
Vanilla essence and salt: for flavour.
Vanilla peanut butter protein powder: this adds a boost of protein to the recipe as well as a delicious texture. It allows the ice creams to set slightly softer and create the most luxurious texture. I used the special Pride edition peanut butter ice cream protein from Macromike but their regular vanilla buttercream or peanut butter proteins will also be delicious. My code AMB-AMY saves you 10% on everything.
Peanut butter buttons: these little buttons are so addictive and they are delicious for adding more peanut butter goodness. I use the ones from Superfoodio and they are the only ones I have seen in the UK but you can also swap these for chopped up peanuts.

Close up of a few Peanut Butter Protein Magnum Ice Creams on white parchment paper — Close up of PB Butter Protein Magnum Ice Creams

Three Peanut Butter Protein Magnum Ice Creams on top of one another — Close up of PB Butter Protein Magnum Ice Creams

For the chocolate coating:

Dark chocolate: use your favourite dark chocolate for the coating and either use chocolate chips or buttons or chop up a bar.
Coconut oil: this allows the chocolate to set more quickly and makes the mix smoother so the ice lollies are easier to dip and coat.
Peanuts and more peanut butter buttons: for adding crunch on top.

Are these gluten-free and nut-free?

These are naturally gluten-free but sadly they are not nut-free. For a nut-free option, you could make these into tahini magnums with tahini instead of peanut butter and use seeds for crunch on top.

A Peanut Butter Protein Magnum Ice Cream on a plate — Peanut Butter Protein Magnum Ice Cream on a plate

Two Peanut Butter Protein Magnum Ice Creams on a metal tray with parchment paper — Peanut Butter Protein Magnum Ice Cream on a plate

How do I make them?

These ice creams are so easy to make:

Blend together the ice cream ingredients: till smooth. I have a Vitamix.
Spread some peanut butter into ice cream moulds: I have ones similar to this.
Pour in most of the ice cream mix: and sprinkle over some peanut butter buttons.
Top with the remaining mixture: and tap down on the surface to remove any air bubbles.
Insert the lolly sticks: and transfer to the freezer for 4-6 hours or overnight.
Melt the chocolate and coconut oil: and pour into a glass jar or pot big enough to fit the ice creams inside.
Carefully remove each lolly from the mould: working quickly if it’s a hot day.
Dip each lolly into the chocolate: allowing the excess to drip off.
Sprinkle over the chopped peanuts and buttons: and they will set within a few minutes.

How long will they last?

These are best eaten within 1-2 weeks of making but they will last for 1 month in the freezer.

A bitten Peanut Butter Protein Magnum Ice Cream with other ice creams — Bitten PB Protein Magnum Ice Creams

What else can I make?

If you are looking for more no-churn ice cream recipes, how about my: