Vegan Magnum Ice Cream Cups Recipe (Chocolate Caramel)

Vegan Chocolate Caramel Magnum Ice Cream Cups Recipe

Today we are making a Vegan Chocolate Caramel Magnum Ice Cream Cups Recipe! This vegan recipe is inspired by the popular caramel and chocolate Magnum ice cream bars! However, I wanted to make a healthier option, and one in a bowl with a chocolate shell. Imagine a raw caramel ice cream nestled inside a crunchy chocolate coating, all adorned with a luscious drizzle of caramel inside.

It’s a chocolate lovers dessert dream come true, and the best part? The dairy-free market in the united States now makes this non-dairy classic! Now, you can buy vegan Magnums (along with so many other vegan ice cream brands like Ben & Jerry’s), with the same Belgian chocolate, caramel layer in the ice cream filling and crunchy almonds in their non-dairy bars! Buying vegan Magnum is in my list of top picks when I’m going for a decadent store-bought dessert. That first bite of ice cream, nuts and chocolate?! So good!

However, sometimes I want a quick summer recipe for these dessert bars that I don’t need an ice cream maker, popsicle molds or any type of silicone mold, or really any additional equipment for. That’s where this recipe comes in, to satisfy all your Magnum dessert cravings with the same components and hard chocolate shell. You won’t find a hint of dairy or eggs in this plant-based indulgence, making it perfect for those with dietary restrictions. You’ll also get in vitamins and minerals from the banana, coconut, dates, almond butter and more!

Why You’ll Love This Vegan Magnum Ice Cream Cups Recipe

A Healthier Indulgence: While traditional Magnum bars can be quite sugar-laden, these vegan cups are much lighter. We use wholesome ingredients like coconut cream for the ice cream, which means fewer saturated fats and more healthy fats. Plus, we keep the sugar in check with raw Medjool dates! This way, you can indulge without the sugar rush and crash. Sometimes you just need to satisfy your sweet tooth, but still make mindful choices for your body!

Magnum-Inspired: These cups are inspired by the popular Magnum bars, which come in many different flavors, textures and even with fillings! This recipe is a raw caramel ice cream with an optional caramel sauce. Then, it’s topped with a crunchy chocolate shell for the perfect healthy Magnum ice cream in a cup!

Substitutions: Coconut Cream

Coconut Cream: Coconut cream is used in many vegan ice cream recipes to substitute for heavy cream. You can buy a can of pure coconut cream at the grocery store, and the only ingredient should be coconut on the label. You can also find canned, full fat coconut milk, and refrigerate this overnight to scoop out the white cream that rises to the top of the can the next day.

The white stuff that comes to the top of the can once you open it up is all the coconut cream, whereas the coconut water will have separated to the bottom. If you give the can a shake before opening it, it’ll turn back into full-fat coconut milk versus staying separated. You want just the full-fat cream, not the milk though! You could use coconut milk instead, but only the canned stuff – carton milk isn’t the same.

However, even full-fat coconut milk won’t provide as rich a texture as coconut cream will, and even less so if you substitute the coconut cream or milk with a non-coconut based option, such as more oat milk or cashew milk instead.

For a coconut-free version, use cashew cream or another non-dairy milk, such as oat milk.

Substitutions: Banana & Dates

Banana: Frozen banana provides a much creamier base than room temperature banana does. You can buy a bag of frozen banana. However, if you have any bananas that are getting spotty and too ripe, they would be perfect for using in this recipe. Medium-spotty bananas, not too ripe and not too spoiled, will be perfect. You can chop them up and freeze them the night before for this recipe, and it will be cheaper (and less packaging) than buying a bag of frozen banana.

Medjool Dates: Medjool dates are the most caramel-like, softest type of date to blend for this recipe. Deglet Noor dates can work as well. But if your dates are not very soft, you can soak them in hot water for 10 minutes before using. Make sure to also pit the dates before blending.

Substitutions: Chocolate

Chocolate Chips: Use vegan semisweet chocolate chips for best results. Check the ingredient label to make sure your chocolate is vegan, and doesn’t contain any animal products. For a more bitter chocolate, you can try dark chocolate chips. For a refined sugar-free option, use sugar-free chocolate chips. You can find these in the natural foods aisle of most grocery stores.

Substitutions: Almond Butter, Vanilla & Oil

Almond Butter: Use peanut butter for a peanut-flavored Magnum cup, cashew butter or your favorite nut or seed butter. Keep in mind that different nut butters will have different tastes. Almond butter provides a more neutral taste as compared to some others.

Vanilla Extract: Choose a non-alcoholic vanilla flavor (which doesn’t contain alcohol so can’t have that extract label) or a vanilla extract without any added caramel color or dyes.

Coconut Oil: Use refined coconut oil. This should not smell or taste like coconuts, unlike the virgin or extra-virgin types. Substitute with cacao butter.

Vegan Magnum Ice Cream Cups Recipe Notes

• For an optional caramel sauce layer between the ice cream and chocolate shell, use half of the caramel recipe from this Caramel Macchiato.
• Switch it up and use vegan white chocolate instead of semisweet!
• If additional sweetness is desired, add in a drizzle of pure maple syrup.

More Vegan Recipes You’ll Love

Mango Raspberry Sorbet

Creamy Avocado Chocolate Milkshake

No Bake Coconut Cream Pie Cups

If you make this Vegan Chocolate Caramel Magnum Ice Cream Cups Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!