Vegan Copycat Magnum Ice Cream Bar with Salted Caramel


Image credit courtesy of: Samskitchen 


Ice Cream Filling:

½ cup Cashew Nuts soaked overnight

½ cup Coconut Cream

1 teaspoon Vanilla Bean Powder

⅛ cup Maple Syrup


Salted Caramel:

6 Medjool Dates, pitted

¼ cup Coconut Cream pinch Himalayan Salt

1 teaspoon Coconut Cloud Salted Caramel Latte Frappe mix

Chocolate Shell:

¼ cup Coconut Oil melted

⅓ cup Cacao Powder

⅛ cup Maple Syrup

Toppings: Crushed Almonds Shredded Coconut Buckwheat Groats



  1. Place all the ice cream ingredients into the blender and mix until you have a smooth mixture.
  2. Pour the ice cream mixture into the silicon molds until they are ¾ full (make sure not to fill them up completely so you have some space left for the caramel).
  3. Add the wooden popsicle sticks and place the filled molds into the freezer for about 1 hour.
  4. In the meantime, prepare the salted caramel filling by placing all ingredients into a high powered blender and mixing them until you get a creamy texture (this will take some patience and you will have to use you blender stick to mash up the dates).
  5. Once you got the desired texture spread the caramel evenly into the remaining ¼ of the molds.
  6. Place the molds back into the freezer for 1-2 hours until the caramel has hardened up.
  7. Combine all the chocolate shell ingredients in a bowl and mix until you get a smooth chocolate mixture.
  8. Dip each popsicle into the chocolate, top with crushed almonds if desired and place them on a baking sheet in the freezer to set. Let them defrost for about 3-5 minutes at room temperature before eating!