Ube Chocolate Magnum Ice Creams (Vegan)
These creamy, dairy-free Ube Chocolate Magnum Ice Creams are made with just three basic ingredients and are made in about 20 minutes. They have a thick chocolate shell and smooth bright purple filling.
If you love magnums then you need to make your own – they are just as creamy, rich and chocolatey as the original but they are made with simple, natural ingredients. They are so satisfying, too! the vibrant purple colour comes from the ube sweetened condensed coconut milk which is naturally dairy-free and infused with real ube for the colour and flavour. It lends a vanilla nutty flavour that works so well with the coconut cream and dark chocolate coating.
Why will I love these?
These ice creams are so good:
- Creamy, chocolatey and silky smooth
- Thick, chunky and delicious
- With a thick dark chocolate shell
- Sweet and creamy inside
- Naturally vibrant purple
- From the ube
- Tastes of vanilla, pistachios and coconut
- Made with just three basic ingredients
- Naturally dairy-free, egg-free and vegan
- Gluten-free and nut-free
- Everyone will love them
- Ideal for making all summer long
- Keep well in the freezer
- A great alternative to shop-bought ice creams
- Only take 20 minutes
- You don’t need an ice cream machine
- Decorate with your favourite toppings
If you 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?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the ice creams:
- Coconut whipping cream: this is from Natures Charm and is perfect for dairy-free ice creams.
- Ube sweetened condensed coconut milk: this is from Natures Charm and is ideal for this recipe. The mix of condensed milk and coconut cream makes for the creamiest ice cream texture.
- Dark chocolate: I use dark chocolate as the filling is quite sweet but you can use your preferred chocolate.
- Coconut oil: this is optional but allows the chocolate coating to set more quickly and smoothly.
- Desiccated coconut: this is optional for on top.
Are these gluten-free and nut-free?
These are naturally gluten-free and nut-free.
How do I make them?
Make these in a few steps:
- Whisk together the coconut cream and condensed milk: until smooth.
- Pour into silicone ice cream moulds: and insert the lolly sticks,
- Freeze overnight: until set.
- Melt the chocolate and coconut oil: and pour into a heatproof glass.
- Dip the ice creams into the chocolate: and allow the excess to drip off.
- Decorate with coconut while the chocolate is wet: and allow to set.
How long will they last?
Keep these ice creams in the freezer for 2-4 weeks in a Ziploc bag.
What other recipes can I try?
For more ice creams:
- Chocolate Pistachio Magnum Ice Creams
- Peanut Butter Brownie Ice Cream Bars
- Chocolate Peanut Butter Strawberry Ice Creams
- Blueberry Cheesecake Magnum Ice Creams
- Peanut Butter Cookie Ice Cream Sandwiches
Ube Chocolate Magnum Ice Creams (Vegan)
These creamy, dairy-free Ube Chocolate Magnum Ice Creams are made with just three basic ingredients and are made in about 20 minutes. They have a thick chocolate shell and smooth bright purple filling.
Ingredients
- 400ml tin Natures Charm Coconut Whipping Cream
- 200g Natures Charm Ube Sweetened Condensed Coconut Milk
- 200g dark chocolate chips
- 1 tbsp coconut oil, optional
- 2 tbsp desiccated coconut
Instructions
- Scoop the contents of the coconut cream into a bowl and then add the ube condensed coconut milk. Whisk to combine.
- Pour into 6 regular-sized silicone ice cream moulds and insert the lolly sticks.
- Carefully transfer to the freezer and leave overnight to set.
- Add the chocolate and coconut oil, if using, to a heatproof bowl and warm over a pan of simmering water until melted.
- Pour the chocolate into a heatproof glass.
- Remove each ice cream in turn and dip into the chocolate. Allow the excess to drip off and then place on a parchment lined board. Decorate with some desiccated coconut while the chocolate is still wet.
- Enjoy straight away or transfer to the freezer once the chocolate has set and store in a Ziploc bag for 2-4 weeks.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Ube Chocolate 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 ube love x
p.s. this recipe was first made with Natures Charm and this blog post is not sponsored.
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