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.
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.
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.
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.
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.
For the ice creams: to a blender or food processor, add the coconut yoghurt, coconut cream, 60g peanut butter, plant-based milk, syrup, vanilla, protein and salt. Blend till really creamy and smooth.
Into the ice cream moulds: spread the remaining peanut butter into the bottom. Pour in the ice cream mix to halfway, top with some peanut butter buttons and then cover with the remaining ice cream mixture. Tap down on the surface to release any air bubbles and insert the lolly sticks.
To set: transfer the ice cream moulds to the freezer for 4-6 hours, or overnight, until fully set and hardened.
For the chocolate shell: melt together the chocolate and coconut oil till smooth and pour into a tall glass, wide enough to fit the ice creams inside.
To coat the ice creams: carefully remove each ice cream from the mould and dip into the chocolate to coat. Allow the excess to drip off and sprinkle with peanuts and peanut butter buttons.
Enjoy straight away or keep in the freezer, in a freezer bag or container, for 1 month. Best enjoyed within 1-2 weeks.
*for the coconut cream: chill a full-fat tin of coconut milk in the fridge overnight (or for 8 hours) then scoop off the solid cream part. Save the rest for other recipes.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Peanut Butter Protein Magnum Ice Creams so please let me know in the comments below and leave a review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!