Chocolate Pistachio Magnum Ice Creams (Vegan)
These rich and creamy, dairy-free and delicious Chocolate Pistachio Magnum Ice Creams are easy to make at home and tastes so much better than shop-bought. They are packed with pistachio butter and coconut cream for the best texture.
I love making ice creams in the summer, the sense of satisfaction knowing that you have re-created one of your favourite magnum-style ice creams without all of the added sugar and strange ingredients. These ice creams are so good, they are made with coconut cream and pistachio butter for the best texture and vibrant green flavour – helped out by a little matcha powder, too. dip these in your favourite dark or oat milk chocolate for a thick chocolate shell that cracks with each bite.
Why will I love these?
These ice creams are so good:
- Creamy, delicious and so refreshing
- Nutty, chocolatey and coconutty
- Naturally vibrant green with pistachios and matcha powder
- With a thick chocolate cracking shell
- Can be made with dark or (oat) milk chocolate
- Everyone will love them
- Made with real, natural ingredients
- Naturally dairy-free, egg-free and plant-based
- Also gluten-free and soya-free
- Easy to make in a few steps
- No ice cream maker needed!
- No overnight soaking of nuts required
- Lower in sugar than shop-bought ice creams
- Such a showstopper dessert for summer
- Perfect to cool down
- Way better than shop-bought ice creams
If you already love the sound of these magnums, 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 ice creams:
- Coconut cream: this is the solid part from a tin of coconut cream or full-fat coconut milk.
- Pistachio paste or pistachio butter: to make the ice creams really taste like pistachios.
- Dairy free yoghurt: the thicker and creamier the better. I use NUSH or Cocos Organic yoghurt as they are great for the gut.
- Vegan sweetened condensed milk: this is ideal for sweetness and also for that creamy ice cream texture. I use the Natures Charm coconut or oat condensed milk here.
- Maple syrup: to add sweetness.
- Vanilla extract: for flavour.
- Matcha powder: this is only for colour as it amplifies the green ice cream.
And for the chocolate coating:
- Dark or oat milk chocolate: I love the Raw Halo oat milk buttons as they are so deliciously creamy and use simple, natural ingredients.
- Coconut oil: to help the chocolate set more quickly and to make it a little bit thinner so it’s easier to dip into.
- Pistachios: to add some crunch inside the ice creams and on top.
Are these gluten-free and nut-free?
These are naturally gluten-free but they contain a lot of nuts, so I would suggest looking at my other ice cream recipes for nut-free options.
How do I make them?
These are ready to go in a few steps:
- Fill the ice cream moulds with some pistachio butter and pistachios: for the base.
- Add the ice cream ingredients to a blender: and blend until really smooth.
- Pour the mix into the moulds: and insert the lolly sticks.
- Transfer to the freezer overnight: until set firm.
- Melt the chocolate and coconut oil: and pour into a heatproof jar bigger than your ice creams.
- Dip the ice creams into the chocolate: allowing the excess to drip off.
- Decorate with pistachios: and allow to set.
How long will they last?
These will keep for 2-4 weeks in a Ziplock back in the freezer and can be enjoyed straight from the freezer.
What other recipes can I try?
For more ice creams:
- Chocolate Peanut Butter Strawberry Ice Creams
- Chocolate Orange and Pistachio FroYo Bites
- Blueberry Cheesecake Magnum Ice Creams
- Peanut Butter Cookie Ice Cream Sandwiches
- Black Forest Magnum Ice Creams
Chocolate Pistachio Magnum Ice Creams (Vegan)
These rich and creamy, dairy-free and delicious Chocolate Pistachio Magnum Ice Creams are easy to make at home and tastes so much better than shop-bought. They are packed with pistachio butter and coconut cream for the best texture.
Ingredients
For the Ice Creams:
- 180g coconut cream*
- 80g pistachio paste/butter
- 60g thick dairy-free yoghurt
- 45g vegan sweetened condensed milk
- 30ml maple syrup
- 1 tsp vanilla extract
- 1 tsp matcha powder, optional (for colour)
For the Moulds:
- 5-6 heaped tsp pistachio paste/butter
- 3 tbsp crushed pistachios
For the Chocolate Coating:
- 160g dark or oat milk chocolate, chopped small
- 1 ½ tbsp coconut oil
- 2 tbsp crushed pistachios
Instructions
- Into a high-speed blender, add the coconut cream, pistachio paste, yoghurt, sweetened condensed milk, maple syrup, vanilla and matcha (if using) and blend until creamy.
- Spread the pistachio paste into 5-6 ice lolly moulds and sprinkle over the crushed pistachios.
- Pour the ice cream filling into the silicone moulds to just below the rim and insert a lolly stick. Tap down to remove any air bubbles.
- Transfer to the freezer for 6-8 hours or overnight.
- Add the chocolate and coconut oil to a heatproof bowl and warm over a pan of simmering water or in the microwave until melted. Pour into a heatproof jar/cup just taller than your ice lollies.
- Remove the ice creams from the moulds and submerge into the chocolate, allowing the excess to drip off. place on a parchment lined tray and sprinkle with pistachios.
- Repeat to coat all of the ice creams.
- Eat straight away or keep the ice creams in a sealed Ziplock bag for 2-4 weeks in the freezer.
Notes
*I use a tin of coconut whipping cream for the best texture. Or, use chill a tin of full-fat coconut milk and then scoop off the solid cream part for the ice creams.
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Stay in touch
I look forward to hearing what you think of these Chocolate Pistachio 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 ice cream love x
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