Blueberry Cheesecake Magnum Ice Creams (Vegan)
These homemade Blueberry Cheesecake Magnum Ice Creams are creamy, refreshing and so delicious. Made with healthier ingredients, they are dairy-free, egg-free and do not require an ice cream machine.
Homemade ice cream is the best and once you’ve made your own magnums, you won’t even be surprised how much better than shop-bought ones they are. Focusing on simple, wholefood ingredients, these magnums do not require any fancy equipment or any soaking time as they are nut-free, egg-free, dairy-free and so delicious. Plus, they are super creamy, silky smooth and refreshing to hit the spot on a hot summer’s day – or eat them in the winter, too.
Why will I love these ice creams?
These ice cream lollies are the best:
- Smooth, creamy and melt in your mouth
- Refreshing, light and fruity
- Vanilla and blueberry ice creams swirled together
- Packed with blueberry jam and real blueberries
- Loaded with crushed cookies and tangy cheesecake flavour
- Made with natural ingredients
- A source of protein
- Naturally vegan, egg-free and dairy-free
- Nut-free and easily gluten-free
- Easy and quick to make without an ice cream machine
- Great to make for friends and family
- Dipped in dark chocolate
If you already love the sound of these lollies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are simple and you can find my favourites in the “shop the recipe” section below.
For the ice creams:
- Thick coconut yoghurt: this is important for the creaminess of the ice creams and I love the natural or mixed berry yoghurt from Cocos Organic. Make sure it’s really thick, creamy and only uses natural ingredients. Runny yoghurt will not result in the same creamy texture but will be icier and more watery once set.
- Coconut cream: from a tin of full-fat coconut milk.
- Runny smooth tahini: makes these ice creams not too sweet but still with a “nutty” taste despite being made from sesame seeds. You can also use almond butter or cashew butter, too.
- Plant-based milk: use your favourite carton of milk like oat, soya, coconut or rice.
- Maple or agave syrup: for sticky sweetness. You can try vegan honey here, too.
- Vanilla essence: for flavour.
- Lemon juice: for the cheesecake “tang” and for texture.
- Vegan white chocolate protein powder: this is important for overall taste, texture and sweetness so I do not advise skipping this out. I love the caramelised white chocolate protein from Macromike and my code AMB-AMY saves you 10% and their peanut butter, cookie dough or vanilla proteins will also be great.
For the blueberry part:
- Blueberry jam: we use some of the jam for making the blueberry half of the magnums and the rest for adding into the base of the ice cream moulds to create a delicious jammy layer.
- Blueberries: fresh is best here and they are so juicy this time of year. If using frozen berries, this should be fine, they will make the mix cold ion impact and you won’t be able to swirl the two ice cream mixes together as easily.
- Crushed cookies: to represent the cheesecake base, these crushed cookies inside are so good. I use speculoos or Biscoff cookies but you can use other gluten-free, vegan and nut-free cookies as you please.
For the chocolate shell:
- Dark chocolate: you can use your favourite chocolate here, either in chips, buttons, chunks or chop up a bar. Like dark chocolate (at least 70%) but you can use lighter or dairy-free milk chocolate, too.
- Coconut oil: this helps the chocolate to set more quickly and meaning it won’t crack as easily when you bite into them.
- Crushed cookies: like a speculoos or Biscoff cookie for adding on top. Use your favourite nuts, seeds, coconut, cacao nibs or other cookies for other ideas.
Are these gluten-free and nut-free?
These are naturally nut-free as we use tahini for the ice cream mix but please check your other ingredients like yoghurt, cookies and chocolate for nuts. To keep these gluten-free, make sure your cookies do not contain wheat or gluten.
How do I make these?
These are easy to make:
- Blend together all the ice cream ingredients: until smooth.
- To half the mix, stir in the blueberry jam: until combined.
- Add some jam to ice cream moulds: you can use whatever shape or size but these are similar to mine.
- Alternate between vanilla and blueberry ice cream: adding in some crushed cookies and whole blueberries.
- Tap down on the surface to remove any air bubbles: to they will set evenly.
- Insert the lolly sticks: and transfer to the freezer overnight.
- Melt the chocolate and coconut oil: and pour into a tall glass or jar that will fit the lollies inside.
- Dip in the chocolate: allowing the excess to drip off.
- Decorate with crushed cookies: or other nuts, seeds etc and enjoy straight away.
How long will they last?
These will keep for 1 month, in a freezer bag but are best within the first 1-2 weeks.
What else can I make?
If you are interested in other ice cream recipes, how about:
- Peanut Butter Cookie Ice Cream Sandwiches
- Rocky Road Ice Cream
- Black Forest Magnum Ice Creams
- Peanut Butter Protein Magnum Ice Creams
- Strawberry Shortcake Ice Cream
Blueberry Cheesecake Magnum Ice Creams (Vegan)
These homemade Blueberry Cheesecake Magnum Ice Creams are creamy, refreshing and so delicious. Made with healthier ingredients, they are dairy-free, egg-free and do not require an ice cream machine.
Ingredients
For the Ice Creams:
- 120g thick berry or vanilla coconut yoghurt
- 60g coconut cream*
- 60g runny, smooth tahini or almond butter
- 3 tbsp (45ml) plant-based milk
- 3 tbsp (45ml) agave or maple syrup
- ½ tsp vanilla essence
- ½ tsp lemon juice
- 20g vegan white chocolate or vanilla protein powder
- A pinch of salt
For the Berry Ice Creams:
- 100g blueberry jam, divided
- 18-24 blueberries
- 1 crushed cookie (e.g. speculoos)
For the Chocolate Shell:
- 150g dark chocolate, chopped small
- 1 tbsp coconut oil
- 1 crushed cookie (e.g. speculoos)
Instructions
- For the ice creams: add all of the ingredients to a blender and process till really smooth.
- For the blueberry ice cream: add half of the ice cream mix into a bowl and stir in 45g of the jam till combined.
- Into 6 ice cream moulds: spread 1 large tablespoon of the remaining jam into each mould and top with a few blueberries.
- To make the ice creams: alternate between the vanilla and blueberry ice cream mixes to reach almost the top and sprinkle over some cookie crumbs. Use a toothpick or knife to swirl both ice creams together and then tap down on the surface a few times to remove any air bubbles. Insert the lolly sticks and transfer to the freezer for 6-8 hours or overnight.
- For the chocolate shells: melt together the chocolate and coconut oil and pour into a glass jar or bowl (big enough to fit in the lollies).
- To cover the ice creams: carefully remove each ice cream from the moulds and dip each the chocolate, allowing the excess to drip off. Before the chocolate sets, sprinkle with cookie crumbs.
- Place on a flat surface and enjoy straight away or keep in the freezer in a freezer bag for 1 month, although best enjoyed within 1-2 weeks.
Notes
*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.
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Stay in touch
I look forward to hearing what you think of these Blueberry Cheesecake 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 @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With berry cheesecake magnum love x
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