Strawberry Raspberry Chocolate Magnum Ice Creams (Vegan)
Creamy, delicious and dairy-free Strawberry Raspberry Chocolate Magnum Ice Creams made with just a handful of ingredients like strawberries, raspberries and coconut cream. these ice creams have a thick chocolate shell, too.
I love homemade ice cream in the summer, and these berry ones are my new favourites. They are so fresh and creamy, made with real fruit for a naturally vibrant middle. The coating is dark chocolate with added berries on top for a real pop of colour and flavour. They come together in the blender without a fancy ice cream maker, and you will certainly think they rival any shop-bought magnum or similar ice cream!
Why will I love them?
These ice creams are so good:
- Creamy, smooth and thick
- With a chunky chocolate shell
- Naturally dairy-free, egg-free and vegan
- Gluten-free
- Naturally sweetened with fruit and maple syrup
- With coconut cream and cashews
- Easy to make in the blender
- Take 30 minutes or less to make
- A great summer snack or dessert
- Better than shop-bought ice creams
- Everyone will love them
- Play around with the frozen berries you use
- Blueberries and/or blackberries would also work well
- With healthy fats
- A good source of fibre
- Raspberries are one of the highest fruit sources of fibre!
- Will keep in the freezer for a few weeks
If you already love the sound of 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?
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:
- Cashews: soak these in boiling water to soften and then drain and rinse.
- Frozen strawberries and raspberries: these are from Pack’d and they are organic and come ready frozen at source. They are full of antioxidants and the strawberries are pre-chopped which is perfect for blending.
- Vanilla extract: for flavour.
- Coconut cream: this is solid cream part from a tin of full-fat chilled coconut milk. You can use pure coconut cream from the tin or use a high fat coconut yoghurt, too like Cocos Organic but not a more watery one – this will not produce a creamy middle.
- Plant based milk: like soya, oat or almond milk.
- Maple syrup: for texture and flavour. You can also use agave syrup or honey.
- Salt: for flavour.
And for the coating:
- Dark chocolate: I use 70% dark chocolate buttons from Raw Halo or Hu Kitchen which are both made only with natural ingredients.
- Coconut oil: to help the chocolate shell set firm and so it’s less likely to crack when you eat them.
- Freeze-dried berries: for a pop of colour on top – this is optional.
Are these gluten-free and nut-free?
These are gluten-free but not nut-free and I do not recommend swapping the cashews.
How do I make them?
These are ready in a few steps:
- Soak the cashews: and then rinse and drain them.
- Scoop off the coconut cream: from the tin.
- Blend together the ingredients in a high speed blender: until smooth.
- Stir through some extra berries: so there are pops of berry in every bite.
- Pour into the silicone ice cream moulds: and insert the lolly sticks.
- Allow to set overnight: in the freezer.
- Melt the chocolate and coconut oil: and pour into a heat-proof glass.
- Dip and dunk each ice cream into the chocolate: and allow the excess to drip off.
- Sprinkle with freeze-dried berries: while the chocolate is still wet.
How long will they last?
These will keep for 2-4 weeks in the freezer in a Ziploc bag.
What other recipes can I try?
For more homemade ice cream recipes:
- Strawberry and Banana Sorbet
- Chocolate Pistachio Magnum Ice Creams
- Chocolate Peanut Butter Strawberry Ice Creams
- Peanut Butter Brownie Ice Cream Bars
- Blueberry Cheesecake Magnum Ice Creams
Strawberry Raspberry Chocolate Magnum Ice Creams (Vegan)
Creamy, delicious and dairy-free Strawberry Raspberry Chocolate Magnum Ice Creams made with just a handful of ingredients like strawberries, raspberries and coconut cream. these ice creams have a thick chocolate shell, too.
Ingredients
For the Ice Creams:
- 90g cashews, soaked
- 80g frozen chopped strawberries, plus extra
- 80g frozen raspberries, plus extra
- ½ tsp vanilla extract
- 120g coconut cream*
- 120ml plant-based milk
- 3 tbsp maple syrup
- A pinch of salt
For the Chocolate Coating:
- 180g dark chocolate chips, or chopped chocolate
- 1 ½ tbsp coconut oil
- Freeze-dried raspberries and/or strawberries, optional
Instructions
- Add the cashews to a heatproof and cover with boiling water. Allow to soften for 30 minutes. Drain and rinse the cashews.
- Add the cashews, strawberries, raspberries, vanilla, coconut crema, plant-based milk, maple syrup and salt to a blender and process until really smooth.
- Insert lolly sticks into 6 magnum-sized silicone ice cream containers. Fill almost to the top with the ice cream mix.
- Sprinkle over a few extra frozen strawberries and raspberries and press them down.
- Transfer to the freezer and allow to freeze for 4-6 hours or overnight.
- When they are frozen, add the chocolate and coconut oil to a heatproof bowl and warm over a pan of simmering water to melt the chocolate. Now pour into a heatproof glass that’s taller than the ice creams.
- Remove the ice creams from the moulds and dip each one into the chocolate.
- Allow the excess to drip off and transfer to a parchment-lined plate. Sprinkle with freeze-dried berries, if you like, while the chocolate is still wet.
- The chocolate will set very quickly. Enjoy straight away or keep in a sealed container or airtight bag for 2 weeks in the freezer.
Notes
*Chill a tin of full-fat coconut milk in the fridge overnight and then scoop off the solid cream part.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Strawberry Raspberry 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 ice cream love x
p.s. this recipe was first made with Pack’d who I love and this blog post is not sponsored.
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