These Copycat Chocolate Magnum Ice Cream Bars are one of the most delicious homemade ice creams to make. Plus these bars are vegan, gluten-free and made with just 5 ingredients!

These ice cream bars – WOW! They are next up on my list of homemade ice creams to try. But truly these are the ultimate frozen dessert for all my chocolate lovers. You only need 5 ingredients to make these in total and they are vegan and gluten-free – insanity. 

Think: homemade Magnum ice cream vibes with a chocolate shell on the outside. They’re not complicated to make and the ingredients are much simpler than the classic Magnum ice cream bars in the grocery store.

My kids are hooked on these and now we are too. I love how you can really spice things up a bit too. I made them with coconut flakes on the outside last time and also added peanut butter to the chocolate “shell”. The possibilities are endless.

What ingredients you need to make Chocolate Magnum Ice Cream Bars:

  • Chilled canned full-fat coconut milk – I like using this milk so it is creamier for the ice cream but you can use any milk if you prefer
  • Non-dairy yogurt – almond, cashew, anything!
  • Cacao powder – I use this to make it chocolatey! I don’t recommend omitting or they won’t be as chocolatey 
  • Maple syrup – I use these to sweeten the ice cream
  • Dark chocolate chips – or use milk chocolate if you prefer

How to make Magnum Ice Cream Bars at home:

  1. Pace the popsicle molds on a tray that fits your freezer
  2. All the ice cream ingredients for ice cream to your high-speed blender and blend until smooth and creamy (you may want to scrape down the sides of the blender to make sure it all gets blended well!)
  3. Add mixture into the molds and insert popsicle stick into each
  4. Transfer ice cream to freezer for 4-6 hours or until completely set
  5. When just about set, melt the chocolate for dipping
  6. Once frozen, carefully remove the ice cream molds then into melted chocolate then add back to tray to set in freezer (it’ll harden fast since the ice cream is frozen!)
  7. Keep in freezer until ready to eat

FAQs on making these vegan chocolate ice cream pops:

  1. How long do these stay good for in the freezer?  2 months in the freezer!
  2. What if I don’t have popsicle molds? You can add to a loaf pan and scoop with an ice cream scooper if you want!
  3. Can I use another milk instead of coconut milk? You can but it won’t be as creamy for the ice cream. I prefer using it over almond milk or another option. 
  4. Are these dairy-free? Yes! We use coconut milk and non-dairy yogurt so they are vegan. The dark chocolate I also use his dairy-free.
  5. My ice pop is really hard, what do I do? Let it thaw out for a few minutes or so

A few other delicious healthier ice cream recipes to try:

4-ingredient Strawberry Shortcake Ice Cream Bars

Viral Cottage Cheese Ice Cream

Frozen Banana “Ice Cream” Cups

Copycat Good Humor Toasted Almond Bars

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Copycat Chocolate Magnum Ice Cream Bars (vegan)

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These Copycat Chocolate Magnum Ice Cream Bars are one of the most delicious homemade ice creams to make. Plus these bars are vegan, gluten-free and made with just 5 ingredients!

  • Prep Time: 10 mins
  • Total Time: 2 hours

Yield: 4–6 popsicles 1x

Ingredients

Scale

Chocolate ice cream:

Chocolate coating:

Instructions

  1. Pace the popsicle molds on a tray that fits your freezer
  2. All the ice cream ingredients for ice cream to your high-speed blender and blend until smooth and creamy (you may want to scrape down the sides of the blender to make sure it all gets blended well!)
  3. Add mixture into the molds and insert popsicle stick into each
  4. Transfer ice cream to freezer for 4-6 hours or until completely set
  5. When just about set, melt the chocolate for dipping
  6. Once frozen, carefully remove the ice cream molds then into melted chocolate then add back to tray to set in freezer (it’ll harden fast since the ice cream is frozen!)
  7. Keep in freezer until ready to eat

Notes

*Store in freezer for 2 months

  • Author: Rachel