Magnum Vegan Ice Cream with Soy Milk (Homemade & Creamy)

This recipe recreates the indulgent experience of a classic Magnum bar using a creamy soy-based vanilla ice cream and a rich chocolate coating. Perfect for vegans or anyone looking for a dairy-free treat.

Ingredients

• For the Ice Cream Base:
• 2 cups unsweetened soy milk
• ¾ cup raw cashews (soaked for 4–6 hours or boiled for 10 min)
• ½ cup maple syrup or agave
• 1 tsp vanilla extract
• 2 tbsp refined coconut oil (adds creaminess)
• Pinch of salt
• For the Chocolate Coating:
• 1½ cups vegan dark chocolate chips (or chopped dark chocolate)
• 2 tbsp coconut oil

Directions

1. Make the Ice Cream Base:
2. Drain soaked cashews and add to a blender with soy milk, maple syrup, vanilla, coconut oil, and salt.
3. Blend on high until completely smooth and creamy.
4. Freeze the Ice Cream:
5. Pour into silicone ice cream bar molds (Magnum-style if available).
6. Insert sticks and freeze for 6+ hours or until solid.
7. Prepare the Chocolate Coating:
8. Melt chocolate and coconut oil in a double boiler or microwave in 30-sec intervals, stirring until smooth.
9. Let cool slightly (but not harden).
10. Dip the Bars:
11. Remove frozen bars from molds.
12. Dip each bar into melted chocolate to fully coat.
13. Place on a parchment-lined tray and return to freezer to set (5–10 minutes).