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Vegan Coffee Chocolate Magnums

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These homemade vegan coffee chocolate Magnums are creamy, rich, and indulgent. They feature a smooth coffee ice cream base made from cashews and coconut milk, all coated in a snappy dark chocolate shell. A plant-based twist on the classic frozen treat—perfect for hot days or anytime you’re craving something sweet and sophisticated.

Ingredients

Scale

For the Coffee Ice Cream Base:

  • 1½ cups raw cashews, soaked for 4–6 hours or in hot water for 1 hour

  • 1 cup full-fat coconut milk (from a can)

  • ½ cup brewed espresso or strong coffee, cooled

  • ½ cup maple syrup

  • 2 teaspoons vanilla extract

  • Pinch of sea salt

For the Chocolate Shell:

  • 1½ cups vegan dark chocolate chips or chopped chocolate

  • 2 tablespoons coconut oil

Instructions

  1. Blend the Ice Cream Base:
    Drain soaked cashews. In a high-speed blender, blend cashews, coconut milk, coffee, maple syrup, vanilla, and salt until completely smooth and creamy.

  2. Fill the Molds:
    Pour the ice cream mixture into silicone popsicle molds (Magnum-style molds work best). Insert sticks and freeze for at least 6 hours, preferably overnight, until solid.

  3. Make the Chocolate Shell:
    In a microwave or double boiler, melt chocolate chips with coconut oil, stirring until smooth. Let cool slightly.

  4. Dip the Ice Cream Bars:
    Remove ice cream bars from molds. Dip each bar into the chocolate shell, letting excess drip off. Place on a parchment-lined baking sheet. Chocolate will harden quickly.

  5. Freeze Again (Optional):
    Place dipped bars back in the freezer for 10–15 minutes to fully set.

 

Notes

  • Store in an airtight container in the freezer for up to 2 weeks.

  • You can drizzle with extra chocolate or sprinkle with crushed nuts before the coating hardens.

  • For stronger coffee flavor, use espresso or add instant coffee granules to the blend.

 

Find it online: https://ukfinda.com/vegan-coffee-chocolate-magnums/