Black Forest Magnum Ice Creams (Vegan No-Churn)
These creamy and delicious Black Forest Magnum Ice Creams are vegan, contain no dairy and are made without an ice cream machine. Made with vanilla, chocolate and cherry, they are just like the much-loved cake in ice cream form.
If you love black forest cake aka chocolate, cherries and cream then you are going to adore these easy vegan and dairy-free ice creams. Made into magnums with a dark chocolate shell, they are bursting with a quick homemade cherry chia jam and lots of chocolate. Also, I love that these require no fancy equipment, no dairy and no gluten, so are perfect for making and sharing with all the family.
Why will I love these ice creams?
You are going to adore these summery treats:
- Creamy, smooth and luscious
- Chocolatey and fruity
- Packed with real cherries
- Made with wholesome, good-for-you ingredients
- Naturally vegan, dairy-free and egg-free
- Gluten-free and soya-free
- Better than shop-bought ice creams
- Requires no fancy equipment
- Made in a few minutes
- Great to make for all the family
If you already love these ice creams then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
Here’s what we need for the ice creams and you can see the full recipe in the card below or take a look at my favourite and recommended products in the “shop the recipe” section.
For the cherry chia jam:
- Cherries: to make this easier, quicker and cheaper I use frozen cherries but you can use fresh ones, simply de-pit them and then weigh them.
- Maple syrup: for a splash of sweetness and also to help with the sticky texture. You can use other syrups like agave or vegan honey.
- Chia seeds: to help thicken this jam.
For the ice creams:
- Coconut milk tins or coconut cream: I use full-fat tins of coconut milk, allow them to sit in the fridge overnight and then scoop off the solid cream part for this recipe. Save the excess cream and water for smoothies, curries and soups.
- Cashews: soak these overnight or in hot water for 1 hour to soften them and add to the ice cream mix.
- Caster sugar: this helps sweeten the ice creams and add a great texture. For colour purposes, caster sugar is best but you can swap this for coconut sugar.
- Vanilla and salt: for flavour.
- Olive oil or vodka: these both serve the same purpose to make the ice creams set slightly softer and less icy. It makes the middles creamier and either will work. I use olive oil if making these for family, as the alcohol doesn’t cook off at all (even if it is only 1 tbsp between these 6 or 8 lollies).
- Cocoa powder: to make the chocolatey ice cream part. You can also use cacao powder and it’s a good idea to sift them into the mix to avoid clumps.
And for the chocolate coating and decoration:
- Dark chocolate: I use a dark chocolate from Divine but any chocolate will be great here.
- Coconut oil: helps to make the chocolate silkier, smoother and sets more quickly onto the ice creams.
- Nut, seeds, cacao nibs and coconut: all for decoration. You can choose any combination to add some crunch on top, or leave the ice creams plain.
Are these gluten-free and nut-free?
These are naturally gluten-free but sadly they do contain nuts. For a nut-free ice cream, try my Chocolate Chunk Raspberry Ice Cream which you can set into moulds like this.
How do I make them?
These are quick and easy to make:
- Prepare the cherry chia jam: bubble the mix away on the hob and allow to cool and thicken.
- Soak the cashews and harden the coconut cream: to prepare for the ice cream mix.
- Add all the ice cream ingredients to a blender: and process till smooth.
- Divide the mix into two: and add the cocoa powder to one half.
- Add some cherry chia jam to the ice cream moulds: and smooth down.
- Alternative between vanilla and chocolate ice creams: to fill the moulds.
- Insert the lolly sticks: and freeze for 6-8 hours or overnight, till set.
- Melt the chocolate and coconut oil: and pour into a glass big enough to fit the lollies inside.
- Remove each ice cream from the mould and dip into the chocolate: allow the excess to drip off.
- Quickly decorate with any toppings: and they will set within a couple of minutes.
How long will they last?
About 5 minutes when it’s summer in my house as we love them so much. But, you can keep them in the freezer in a freezer bag for 1 month although the textures are best within the first 1-2 weeks.
What else can I make?
If you are looking for more homemade ice creams to try:
- Peanut Butter Protein Magnum Ice Creams
- Chocolate Chunk Raspberry Ice Cream
- Coffee Caramel Ice Cream Sundaes
- Strawberry Shortcake Ice Cream
- Chocolate Orange Caramel Magnum Ice Creams
Black Forest Magnum Ice Creams (Vegan No-Churn)
These creamy and delicious Black Forest Magnum Ice Creams are vegan, contain no dairy and are made without an ice cream machine. Made with vanilla, chocolate and cherry, they are just like the much-loved cake in ice cream form.
Ingredients
For the Cherry Chia Jam:
- 200g frozen cherries
- 2 tbsp maple syrup
- 2 tbsp water
- 1 tbsp chia seeds
For the Ice Cream:
- 240g coconut cream (plus 2 tbsp coconut milk, if needed) from two tins of full-fat coconut milk
- 140g cashews
- 80g caster sugar
- 1 tsp vanilla essence
- 1 tbsp olive oil or vodka
- A pinch of salt
- 1 ½ tbsp cocoa powder, sifted
For the Coating:
- 180g dark chocolate
- 1 tbsp coconut oil
- Nuts, seeds, coconut, cacao nibs
Instructions
- Prepare for the ice creams: chill two tins of full-fat coconut milk in the fridge overnight. Cover the cashews with water and leave overnight (or soak in boiling water for 1 hour). Drain and rinse the cashews when ready to use. Scoop the solid part of the coconut milk tins, this is the coconut cream we use for the ice creams.
- Make the chia jam: add the cherries, maple syrup and water to a saucepan and allow to bubble over a high heat for 10 minutes, stirring often. Stir in the chia seeds and remove from the heat. Allow to cool and then blend until smooth.
- For the ice creams: to a blender, add the coconut cream, rinsed cashews, sugar, vanilla, olive oil or vodka and salt and process till really smooth and creamy. Add the coconut milk, if needed.
- Pour half the mix into a bowl and sift in the cocoa powder. Whisk until creamy and chocolatey.
- Into silicone ice cream moulds: spread 1 heaped teaspoon of chia jam into each ice cream to cover the base. Pour over some vanilla ice cream mix, some chocolate ice cream and more vanilla and more chocolate. Use a toothpick to swirl through the ice creams. Insert lolly sticks into each ice cream and tap down on the surface to remove any air bubbles.
- To chill: carefully transfer to the freezer and leave to set for 6-8 hours or overnight.
- For the coating: break up and chocolate and melt together with the coconut oil. Pour into a glass jar.
- To coat the ice creams: dip each ice cream into the chocolate, allowing the excess to drip off. Decorate with nuts, seeds, cacao nibs etc.
- To enjoy: eat straight away as the chocolate sets quickly or store in a sealed bag in the freezer for 1 month although the textures are best within the first 1-2 weeks.
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Stay in touch
I look forward to hearing what you think of these Black Forest Magnum Ice Creams so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m xx
With choc cherry magnum love x
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