Healthy Magnum Without Mould

In this recipe I’ll show you how to make three different magnum ice cream bars without a mould. This recipe is perfect if you are looking for a healthy substitute for a magnum bar and don’t have a magnum or popsicle mould at home.

Healthy Chocolate Magnum.

The first flavour is Chocolate! For all flavours I’m using banana as the base. Bananas are naturally sweet and healthy. They’ll also give a creamy texture and are very easy to shape.

Start by blending the bananas, cocoa powder and plant based milk in a food processor. When you have a smooth texture you can add in some chopped dark vegan chocolate.

Healthy Strawberry Magnum.

For the strawberry flavour blend the bananas, strawberries and plant based milk in a food processor. When you have a smooth texture you can add some diced fresh strawberries.

Healthy Banana Magnum

For the banana flavour blend the bananas, vanilla essence and plant based milk in a food processor.

How to Make Magnum Bars without a Mould?

To make the magnum bars without a mould you’ll need a container. Pick a container that has your desired magnum size. You can make a larger magnum bar or mini magnum bars or anything in between. When you have decided which container you’re going to use. Line the container with parchment paper and scoop the ice cream in the container. Put the container in the freezer and freeze until solid or overnight.

Since I made 3 flavours I put all three flavour in one container for convenience. But you can also make one flavour or use different containers for each flavour.

When the ice cream is frozen you can take it out of the freezer and slice the ice cream. The goal is to slice the ice cream in a rectangle that can be shaped into a magnum bar. I sliced the ice cream in three parts and each of those three parts in half as my container was quite high.

After you’ve sliced the rectangles you can shape each rectangle with a knife into a magnum shape. The banana ice cream is very forgiving. I you make a mistake you can let the ice cream melt a little and reshape the bar. You can of course also skip the shaping and immediately proceed to the next step.

If you are going to shape all the bars I do recommend putting the bars you’re not working on in the freezer. This will prevent them from melting.

When you’ve shaped the bar you can put a stick in the bar. If you can’t put the stick in the bar let the bar melt a little and try again. If you by accident damage or break the bar with the stick don’t worry. Just let the bar melt a little and put the bar back together with a spoon or knife.

Also if you can’t find ice cream sticks you can also make your own. I used some wooden spoons. But coffee sticks would also be a good alternative.

How to get the Magnum Cracking Chocolate?

That cracking chocolate sound is a signature part of a magnum. You can obtain this effect by mixing melted dark vegan chocolate with coconut oil. This will create the perfect chocolate layer with that amazing cracking sound.

You can melt the chocolate and coconut oil in the microwave or au bain-marie Make sure the chocolate has cooled before using.

If you want you can also add some almonds to the chocolate for extra texture and flavour. And if you want a more luxury magnum bar you can also add a layer of vegan caramel.

If you decide to coat the bar in caramel you’ll have to do this first. Just put the caramel in a glass and dip the bar inside the caramel. Let the caramel dry a few seconds and next dip the bar in the melted chocolate with or without almonds. Let the chocolate also dry a few seconds and place the bar on some parchment paper. When you’ve coated all the bars you can put them back in the freezer to harden a little or just to store the.

The result is a super delicious and healthy magnum bar that will give you that amazing cracking sound.

Healthy Magnum Without Mold

kimchicooking In this recipe I’ll show you how to make three different magnum ice cream bars without a mould. This recipe is perfect if you are looking for a healthy substitute… Desserts Healthy Magnum Without Mould European Print This

Serves: 6 bars

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

3 Frozen Sliced Bananas (for each flavour). If you want all 3 flavours you'll need 9 frozen bananas in total.
1 tsp cocoa powder, 80g frozen strawberries or 1 tsp vanilla essence
60ml plant based milk (for each flavour)
50g Vegan Dark Chocolate or 5 Fresh strawberries
300g Melted Dark Vegan Chocolate
3 tbsp Melted Coconut oil
20g Shredded Almonds (optional)
Caramel Sauce (optional)
6 popsicle sticks or substitute such as wooden spoons or coffee sticks
Container lined with parchment paper

Instructions

Making the Ice Cream

1. Start by blending the bananas, plant based milk and either cocoa powder for the chocolate version, frozen strawberries for the strawberry version or vanilla essence for the banana version in a food processor.
2. When you have a smooth texture you can add in some chopped dark vegan chocolate or diced fresh strawberries.
3. Scoop the ice cream in a with parchment paper lined container. The container should have your desired magnum size. You can make mini magnums or regular magnums or anything in between.
4. Freeze the ice cream a couple hour until solid or freeze it overnight

Shaping the Magnum Bars

1. When the ice cream is frozen you can take it out of the freezer and slice the ice cream. The goal is to slice the ice cream in a rectangle that can be shaped into a magnum bar.
2. After you’ve sliced the rectangles you can shape each rectangle with a knife into a magnum shape. The banana ice cream is very forgiving. I you make a mistake you can let the ice cream melt a little and reshape the bar. If you are going to shape all the bars I do recommend putting the bars you’re not working on in the freezer. This will prevent them from melting.
3. When you’ve shaped the bar you can put a stick in the bar. If you can’t put the stick in the bar let the bar melt a little and try again. If you by accident damage or break the bar don’t worry. Just let the bar melt a little and put the bar back together with a spoon or knife.
4. Put the ice cream bars back in the freezer while you prepare the chocolate

Coating the Magnum Bars in Chocolate

1. Melt the chocolate and coconut oil in the microwave or au bain-marie. 
2. Mix the chocolate and the coconut oil and let the chocolate cool completely. 
3. You can also prepare some caramel sauce. Make sure the caramel sauce had also cooled completely before dipping.
4. When the chocolate has cooled you can add the crushed almonds. Stir to make sure the almonds are equally divided in the chocolate.
5. If you also want a caramel layer dip the ice cream bar first in the caramel and let the caramel dry a few seconds.
6. Next dip the ice cream bar in the chocolate and let the chocolate also dry a few seconds.
7. Put the bars on some parchment paper and freeze a couple minutes to harden a little more or store them in the freezer to enjoy later.

Enjoy!