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Salted Caramel & Raspberry Vegan Magnum Ice Creams

By Samira Kazan

updated May 04, 2022

These homemade salted caramel & raspberry chia jam vegan “magnum” style ice creams are dairy-free, with refined sugar-free fillings & sure to satisfy all your ice cream cravings!

vegan ice cream recipe for magnum inspired stuffed ice cream - raspberry jam and salted caramel options - 1

The sun’s out, which means my ice-cream cravings are at 200%… So only a bit more than when it’s any other type of weather. Good thing I basically always have a stash of these vegan magnum ice cream-inspired bars.

I’ve already got recipes for Rainbow ice lollies , 100% fruit Smoothie Ice lollies , and Pistachio Avocado Ice-cream if you’re in the mood for another frozen dessert recipe. Still, when you’re craving some chocolate and something a bit more decadent, then these vegan salted caramel OR raspberry chia jam magnum style ice-cream bars hit the spot!

vegan magnum ice-cream bars - vanilla ice-cream with salted caramel fillings - 2

Plant-based ice cream definitely doesn’t have to give up any flavour or employability. And learning how to make vegan ice cream is super simple. In fact, I have to admit that these are the best vegan ice creams that I’ve had (including shop-bought!)

With a Cashew nut and dairy-free coconut yogurt ice-cream base, and a Medjool date caramel or raspberry & chia ‘jam’ filling. These stuffed ice creams are 100% dairy-free, with refined sugar-free fillings, and 100% Vegan, to hit all the cravings and veganize magnum ice cream bars in an affordable and delicious way.

vegan ice cream recipe for magnum inspired stuffed ice cream - raspberry jam and salted caramel options - 3

Plus, the ‘salted’ caramel layer is so much healthier than your standard one, as it’s made from a mixture of Medjool dates ( for a delicious sweetness) and tahini paste, which you know I love to add to everything!

Also, not to oversell these, but when you’re making this vegan ice cream recipe for yourself – you can add as much “filling” to the ice cream ratio as you want! Especially if you’re feeling particularly cheeky. I’ve found that I prefer constructing them, so the filling is more in the middle of the ice-creams, but another great way is to fill up the molds 3/4 with the ice-cream mix and then simply pour the filling to the top of the mold and level out evenly.

vegan ice cream recipe for magnum inspired stuffed ice cream - raspberry jam and salted caramel options - 4

In terms of chocolate coating, I’ve included the recipes for my suggestions, but you really can mix things up depending on what your favorites are.

Tip* When it comes to the refined sugar-free raspberry chia jam filling, it is just as easy to swap these out with other berries like strawberry or blueberry- Yummy!

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Vegan Magnum Ice-Cream Recipes
Salted Caramel and Raspberry Vegan Magnum Ice Creams Recipe

Vegan Magnum Ice-Cream Recipes

Ingredients

For the vegan vanilla ice-cream base

1 cup cashews (presoaked overnight – or for at least six hours)
1/2 cup coconut butter
2 tBsp maple syrup
1/2 cup coconut yogurt
1 vanilla bean

For the caramel filling

10 pitted Medjool dates
pinch of salt
2 tbsp tahini (or almond butter or peanut butter)
1 Tablespoon coconut oil (optional)
1 tbsp maple syrup
A bit of water (if not blending)

For the raspberry chia filling

1 cup raspberries
1/4 tsp vanilla extract
2 tBsp maple syrup
2 tBsp chia seeds

For the chocolate coating

dark or milk or white chocolate (or all 3 of them) from your favourite dairy-free brand. You could also make your own raw vegan chocolate using raw cacao powder, cacao butter and a natural sweetener of your choice.

The How-To

To make the caramel filling, it is as simple as blending all of the ingredients to a smooth consistency. Tip* If the dates are hard then simply soak them in some boiling water for a few minutes to soften.

A small blender bowl filled with dates and tahini - 9

To make the raspberry chia jam filling, mash the raspberries together with the vanilla extract and maple syrup. Then add the chia seeds and stir well.

A small bowl filled with raspberry jam and chia seeds and a fork - 10

Set aside, to allow the chia seeds to absorb some of the liquid and thicken. Store in a glass container in the fridge.

To make the vanilla dairy-free ice cream base, make sure you are using cashews that have soaked in water for at least 6 hours. Mix all the ingredients in a high-speed blender/food processor until you obtain a smooth homogeneous mixture.

Adding vanilla pod to a blender filled with cashews and coconut milk - 11

homemade vanilla dairy-free ice-cream - 12

To make the caramel ice cream, first pour some vanilla base into the ice lolly silicone mold.

Then add a bit of caramel to the middle.

Cover it with more of the vanilla base. Insert the ice cream sticks and freeze (best overnight).

To make the raspberry chia ice cream, first pour some vanilla base into the ice lolly silicone mould, then add some of the raspberry chia jam. You can also just add a few fresh raspberries, cut in two. Insert the ice cream sticks and freeze (best overnight).

Ingredients to make raspberry ice cream - 16

Melt your choice of chocolate. For my ice creams, I am using all three types – dark, milk, and white. It’s best to melt it on a double boiler, but you can also do it quicker in the microwave.

Take the ice creams from the freezer and dip them quickly into the melted chocolate.

A homemade ice cream with raspberries being dipped in melted white chocolate - 18

The chocolate coating should harden very quickly, and you can then lay down the ice cream on a plate or baking paper while you prepare the rest. Keep the ice creams in the freezer until you are ready to enjoy them.

You can achieve different effects by:

-sprinkling some crushed peanuts on top of the ice cream as soon as you take it out of the chocolate. – mixing some crushed peanuts in the melted chocolate and then dipping the ice cream. – dipping the ice cream first in, say, white chocolate, then in the dark only halfway through. – using a brush or a fork to make some strokes with different chocolate from the one you dipped the ice cream into. – mixing white and dark chocolate (make sure not to stir too much) and then dipping the ice cream in the mixture, for a marbled effect.

A homemade magnum ice cream being dipped in dark chocolate in a glass - 19

Voila – your ice-creams are ready to eat. Simply store in the freezer, in an airtight container.

vegan salted caramel stuffed ice-cream 'magnum' style - 20

vegan magnum ice cream bars - with raspberry chia jam and salted caramel fillings - 21

IngredientsUS CustomaryMetric1x2x3x

For the vegan vanilla ice-cream base:

▢ 1 cup cashews presoaked overnight – or for at-least six hours
▢ 1/2 cup coconut butter
▢ 2 tBsp maple syrup
▢ 1/2 cup plain yogurt coconut or natural
▢ 1 vanilla pod or powder or paste or syrup

For the caramel filling:

▢ 10 dates medjool
▢ 1/8 tsp salt
▢ 2 tbsp tahini or almond butter or peanut butter
▢ 1 Tablespoon coconut oil optional
▢ 1 tbsp maple syrup
▢ water or milk, just a bit if not blending

For the raspberry chia filling:

▢ 1 cup raspberries
▢ 1/4 tsp vanilla extract
▢ 2 tBsp maple syrup
▢ 2 tBsp chia seeds

For the chocolate coating:

▢ melted dark chocolate or milk or white (optional)

Instructions

To make the caramel filling, it is as simple as blending all of the ingredients to a smooth consistency. *
To make the raspberry chia jam filling, mash the raspberries together with the vanilla extract and maple syrup. Then add the chia seeds and stir well.
Set aside, to allow the chia seeds to absorb some of the liquid and thicken. Store in a glass container in the fridge.
To make the vanilla base, make sure you are using cashews that have soaked in water for at least 6 hours. Mix all the ingredients in a high-speed blender/food processor until you obtain a smooth homogeneous mixture.
To make the caramel ice cream, first pour some vanilla base into the ice lolly silicone mould. Then add a bit of caramel to the middle.
Cover it with more vanilla base. Insert the ice cream sticks and freeze (best overnight).
To make the raspberry chia ice cream, first pour some vanilla base into an ice cream mould, then add some of the raspberry chia jam. You can also just add a few fresh raspberries, cut in two. Insert the ice cream sticks and freeze (best overnight). ¬†
Melt your choice of chocolate. For my ice creams, I am using all 3 types – dark, milk, and white. It’s best to melt it on a double boiler but you can also do it quicker in the microwave.
Take the ice creams from the freezer and dip them quickly into the melted chocolate. The chocolate coating should harden very quickly and you can then lay down the ice cream on a plate or baking paper while you prepare the rest. Keep the ice creams in the freezer until you are ready to enjoy them.

Video

Notes

You can achieve different effects by:

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.