Vegan Magnum Bars

These vegan magnum bars are rich, creamy, and coated in a crisp chocolate shell that snaps when you bite in.

They taste like the real deal, but are totally dairy-free and easy to make at home.

I’ve made these so many times, and they always disappear fast.

Why I Love This Recipe

The first time I made these, I couldn’t believe how close they tasted to store-bought magnum bars. That creamy center and that hard chocolate shell—it just works.

You only need a few simple ingredients
No ice cream machine required
That chocolate “snap” is super satisfying
Easy to customize with flavors and toppings
Perfect for make-ahead treats

Servings and Time

Makes: 6 bars
Prep Time: 15 minutes
Freeze Time: 6 hours
Total Time: About 6 hours 15 minutes

What You’ll Need

1 can (13.5 oz) full-fat coconut milk
1/3 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup coconut oil (melted)
1 1/2 cups dairy-free dark chocolate chips
1/4 cup chopped almonds (optional)

Tools You’ll Need

Mixing bowl
Whisk
Popsicle mold
Popsicle sticks
Small saucepan
Heatproof bowl
Spoon or spatula

Instructions

Step 1: Mix the Ice Cream Base

In a bowl, whisk together 1 can coconut milk, 1/3 cup maple syrup, 2 teaspoons vanilla extract, and 1/4 teaspoon salt until smooth.

Step 2: Fill the Molds

Pour the mixture evenly into popsicle molds and insert sticks.

Step 3: Freeze Until Solid

Freeze for at least 6 hours or until completely firm.

Step 4: Melt the Chocolate Coating

In a heatproof bowl, melt 1 1/2 cups dark chocolate chips with 1/2 cup melted coconut oil over gentle heat, stirring until smooth.

Step 5: Dip the Bars

Remove frozen bars from molds and dip each into melted chocolate. Sprinkle with 1/4 cup chopped almonds if using.

Step 6: Let the Shell Set

Place coated bars on a surface and let the chocolate harden for a few minutes.

Pro Tips

Use full-fat coconut milk for the creamiest texture
Warm the molds slightly with your hands to release bars easily
Work quickly when dipping so the ice cream doesn’t melt
Add a second chocolate coat for extra crunch
Chill your chocolate slightly before dipping for better coating

Substitutions and Variations

Swap maple syrup for agave
Use peanut butter instead of some coconut milk for a nutty version
Add crushed cookies inside for texture
Try white vegan chocolate for a twist

Make Ahead Tips

These bars are perfect for making ahead. Store them in the freezer for up to 2 weeks in an airtight container.

Macros (Per Bar Approx.)

Calories: 320
Fat: 24g
Carbs: 22g
Sugar: 16g
Protein: 3g

Why This Recipe Works (Quick Science)

Coconut milk has a high fat content, which helps mimic the creamy texture of traditional ice cream. Coconut oil in the chocolate creates that signature hard shell because it solidifies quickly when it hits something cold.

Common Mistakes

Using low-fat coconut milk (results in icy texture)
Not freezing long enough (bars fall apart)
Overheating chocolate (it becomes thick and dull)
Taking too long to dip (bars start melting)

What to Serve With

Fresh berries
Hot espresso or coffee
Crushed cookies on the side
A drizzle of extra melted chocolate

FAQ

Can I use another plant milk?
Not recommended. Coconut milk gives the best creamy texture.

How do I store them?
Keep in an airtight container in the freezer.

Can I skip coconut oil?
You can, but the chocolate won’t harden as well.

Do they taste like coconut?
Only slightly. The chocolate mostly covers it.

Leftovers and Storage

Store in a sealed container in the freezer for up to 2 weeks. Let sit for 2–3 minutes before eating for best texture.

Final Thoughts

These vegan magnum bars are one of those treats that feel fancy but are actually super simple to make. Once you try them, you’ll want to keep a batch in your freezer at all times. If you make them, come back and share how they turned out—I’d love to hear what variations you tried!