Description
Delicious homemade Vegan Almond Magnum Ice Cream Bars made with creamy coconut milk and rich almond butter, coated in dark chocolate and topped with chopped almonds.
Ingredients
Scale
- 1 can full-fat coconut milk (about 13.5–14 oz)
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup dark chocolate chips
- 1/4 cup almonds, chopped
- Ice cream molds (or small paper cups and popsicle sticks)
- 1–2 tablespoons cocoa powder (optional)
- 1–2 tablespoons coconut sugar (optional)
- A pinch of espresso powder (optional)
- Flaky sea salt (optional)
- Crushed toasted coconut (optional)
Instructions
- Refrigerate your can of coconut milk overnight to separate the cream.
- Scoop the thick cream from the top and leave any watery liquid behind.
- Combine the coconut cream, almond butter, maple syrup, vanilla extract, and salt in a medium bowl.
- Whisk until smooth and silky.
- Pour the mixture into prepared molds, leaving room at the top for expansion.
- Cover the molds and freeze for at least 4 hours, or overnight.
- Remove one bar from the mold; dip it into melted chocolate.
- Sprinkle chopped almonds on the chocolate while it’s still wet.
- Return the dipped bar to the freezer for 5-10 minutes to set the chocolate.
- Store the bars in an airtight container in the freezer.
Notes
Let bars sit at room temperature for 2-3 minutes before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 10g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan dessert, healthy ice cream, nut-free alternatives, homemade ice cream bars, chocolate coating