Healthy Magnum Ice Cream Bars
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Recipe Intro From growthegrin
The classic double chocolate Magnums were a childhood favorite—and these Healthy Magnum Ice Cream Bars are a nostalgic, better-for-you upgrade! Made with creamy coconut, soaked cashews, and a rich dark chocolate shell with crunchy almonds, they’re indulgent without the sugar crash. Honestly? Even better than the real thing.
- Recipe Card
Recipe Card
ingredients
For the Ice Cream Base:
- 1 cup coconut cream (use the hardened cream from the top of the can; don’t shake)
- 1 cup raw cashews, soaked in water for at least 2 hours
- 1/2 cup rice malt syrup (or sub maple syrup if preferred)
- 1 teaspoon vanilla extract
- 1/4 cup cacao powder
- 1/2 teaspoon sea salt
- 2 tablespoons cacao nibs (or mini chocolate chips)
ingredients
For the Chocolate Coating:
- 200 grams dark chocolate
- 2 teaspoons coconut oil
- 1/3 cup chopped almonds
Method
Step 1
Add coconut cream, soaked cashews, rice malt syrup, vanilla, cacao powder, and sea salt to a high-speed blender. Blend until smooth and creamy. Add cacao nibs or chocolate chips and pulse a few times to combine.
Step 2
Pour the mixture into ice cream bar molds. Insert sticks and freeze for 2–4 hours, or until completely solid.
Step 3
Melt dark chocolate and coconut oil together using a microwave or double boiler. Stir in chopped almonds.
Step 4
Remove bars from molds and dip each one into the melted chocolate. Lay on parchment paper and let set at room temperature or pop them back in the freezer for 15 minutes to harden.