Vegan Coffee Chocolate Magnums

Vegan Coffee Chocolate Magnums are rich, creamy, and indulgent frozen treats that combine bold coffee flavor with a velvety chocolate coating. These dairy-free ice cream bars are inspired by the classic Magnum-style dessert, but made with wholesome plant-based ingredients. Whether you’re a coffee lover, a chocolate addict, or just want a decadent vegan dessert, these bars hit the spot—no compromise on flavor or texture.

Why You’ll Love This Recipe

• Luxuriously creamy and 100% dairy-free
• Bold coffee flavor perfectly balanced with sweet chocolate
• A delicious frozen treat for warm days or any time you crave indulgence
• Customizable with add-ins or coatings
• Store-bought look, homemade heart

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the coffee ice cream filling:

• Full-fat canned coconut milk
• Cashews (soaked)
• Strong brewed espresso or instant coffee
• Maple syrup or agave
• Vanilla extract
• Pinch of salt

For the chocolate shell:

• Dark chocolate (vegan, 70% or higher)
• Coconut oil (for smooth, snappy shell)

Optional add-ins or toppings:

• Crushed nuts (like almonds or hazelnuts)
• Sea salt flakes
• Cacao nibs
• Coffee beans (finely crushed)

directions

1. Soak the cashews: Soak cashews in hot water for 30 minutes (or overnight in cold water), then drain.
2. Make the ice cream base: In a blender, combine coconut milk, soaked cashews, espresso or coffee, maple syrup, vanilla, and a pinch of salt. Blend until completely smooth and creamy.
3. Pour into molds: Pour the mixture into silicone ice cream bar molds. Insert sticks and freeze for at least 6 hours, preferably overnight, until solid.
4. Make the chocolate shell: Melt vegan dark chocolate and coconut oil together in a bowl over a double boiler or microwave in 30-second intervals, stirring until smooth.
5. Dip and decorate: Remove bars from the molds. Dip each one into the melted chocolate and immediately sprinkle with desired toppings. Place on a parchment-lined tray and return to freezer to set (about 5–10 minutes).
6. Store and enjoy: Keep stored in an airtight container in the freezer. Enjoy straight from the freezer!

Servings and timing

Makes 6–8 mini Magnums, depending on mold size.
Preparation time: 15 minutes
Freezing time: 6 hours (or overnight)
Total time: 6+ hours (mostly hands-off)

Variations

• Mocha swirl: Blend in a spoonful of cocoa powder for a mocha twist.
• Caramel layer: Add a layer of vegan date caramel inside the molds before freezing.
• Chocolate chips: Stir mini chocolate chips into the ice cream base before freezing.
• Different milks: Use oat cream or almond milk for a different flavor and consistency.
• Nut-free: Replace cashews with silken tofu or sunflower seed butter for an allergen-friendly option.

storage/reheating

Store in an airtight container in the freezer for up to 2 weeks.
Do not reheat—these are best enjoyed frozen.
Let sit at room temperature for 2–3 minutes before eating for the perfect bite.

FAQs

Can I use decaf coffee?

Yes! Decaf espresso or instant coffee works just as well for caffeine-free enjoyment.

What can I use instead of coconut milk?

Oat cream or a rich plant milk (like cashew or almond) with added fat can work, but coconut milk gives the creamiest texture.

Do I need an ice cream maker?

Nope! These are no-churn and made directly in popsicle molds.

Can I make these without molds?

Yes—use small paper cups and popsicle sticks as a DIY alternative.

How do I make the shell super smooth?

Use coconut oil in the chocolate and make sure the bars are completely frozen before dipping.

Can I sweeten with dates?

You can—blend soaked dates into the base, but it may alter texture slightly.

Will the chocolate crack when I bite it?

Yes! The coconut oil helps it harden into that classic Magnum-style snap.

Can I use flavored coffee?

Yes, just make sure it complements chocolate—vanilla, hazelnut, or mocha flavors work well.

Can I double the recipe?

Absolutely! Just make sure you have enough molds or freeze in batches.

How long do they take to set?

At least 6 hours, but overnight gives the best texture and makes dipping easier.

Conclusion

Vegan Coffee Chocolate Magnums are the ultimate plant-based frozen dessert—creamy, bold, chocolaty, and absolutely irresistible. They’re the perfect way to treat yourself or impress guests with a decadent, dairy-free delight. Once you make your own, you might never go back to store-bought again.

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