If you miss Magnum bars since becoming vegan, these healthy homemade ice cream bars will change your life! Better yet, the prep takes all of 5 minutes in the blender and some patience.

A close up of a homemade vegan Magnum with crushed peanuts.

Would it blow your mind to know that you can make vegan ice cream from scratch in minutes? These healthy homemade ice cream bars are the summer treat you didn’t know you needed.

No fancy equipment, just your trusty blender and a popsicle mold. No dairy, just bananas, peanut butter and some vegan yogurt for that creamy feel.

Why You’ll Love This Recipe

  • Bananas do all the heavy lifting when it comes to sweetness. Combine that with the chocolate shell on the outside and it’s a dream come true!
  • It is so much cheaper to make these four ice cream bars than paying the “plant-based tax” for a ready product.
  • Banana and peanut butter is a match made in heaven! If you agree, you should also make my peanut butter yogurt bark.
  • If you have children, this recipe is a must! Your kids will love having ice cream, and you’ll be happy knowing they’re eating a healthy treat.
  • So many ways to customize the inside and the outside of these healthy homemade ice cream bars (see below).

Key Ingredients

Ingrediens for the healthy homemade ice cream bars laid out and clearly labeled on a light background.
  • Bananas are the sweet, creamy base for vegan ice cream. You could say it’s a rite of passage to switch to banana “nice cream” when you turn plant based!
  • Vegan yogurt adds tang and smoothness to balance the strong banana flavor.
  • Peanut butter provides richness and pairs beautifully with chocolate and banana.
  • Chocolate creates a crunchy shell that makesthese healthy homemade ice cream bars feel like Magnum ice cream!

Hack It!

  • For a nut-free modification, use sunflower seed butter or tahini instead of peanut butter. Instead of crushed peanuts, you can use freeze dried raspberries, shredded coconut, or leave the chocolate glaze as it is.
  • Use silicone muffin tins or paper cups with wooden sticks if you do not have special ice cream molds.
  • Add a pinch of cinnamon or espresso powder to the base for an adult, elegant twist.
  • Stir in some frozen blueberries or vegan cookie dough chunks into the mixture for a surprise in every bite.
  • If you prefer, you can coat your ice cream bars in dark chocolate, vegan white chocolate, or specculoos spread.

How to Make Vegan Magnum Bars

Ingredients for the healthy homemade ice cream bars together in a high-speed blender.

Step 1: In a high speed blender, combine the bananas, yogurt, peanut butter, coconut milk and vanilla until a smooth puree is formed.

Ice cream mold with four vegan popsicles (vegan Magnums).

Step 2: Pour into a popsicle mold with popsicle sticks, and place in the freezer for at least 4 to 5 hours, or overnight. 

Melted chocolate in a glass, photographed from the top.

Step 3: Once the bars are frozen, in a tall glass wide enough to fit a popsicle, melt the chocolate with the coconut oil until a pourable consistency is achieved. I do this in the microwave in 30 seconds increments until the mix is smooth and glossy. You can also use a double broiler, if preferred. 

A vegan healthy homemade ice cream bar dipped in chocolate.

Step 4: Prepare a baking tray with parchment which will be where the chocolate covered popsicles go. 
Remove the popsicle mold from the freezer, and carefully extract the ice cream bars. You can run hot water over the mold to make this easier if needed. 

Four healthy homemade ice cream bars rested on a plate for the chocolate to set.

Step 5: One at a time, remove the ice cream bars, and dunk into the chocolate until the bar is submerged, then carefully transfer to the parchment lined baking sheet. Sprinkle with crushed peanuts as desired.

Step 6: Repeat with the remaining bars, then place the tray in the freezer for an additional 30 minutes for the chocolate to set. 

A tray with healthy homemade ice cream bars coated in chocolate and covered with crushed peanuts.

Frequently Asked Questions

How long do they keep?

Once complete, you can store the ice cream bars in a reusable bag in the freezer for up to two months. 

Can I use different plant-based milk instead of coconut milk?

I would not recommend it. You need a creamy liquid base to help blend the ingredients and add a fat component at the same time.

Do I have to dip them in chocolate?

You don’t have to – but don’t you want to? You can do a chocolate drizzle or sprinkle some cocoa powder over them.

What is the best way to remove them from the mold easily?

You can run hot water over the mold to make this easier if needed. 

More Plant-Based Homemade Desserts

Head over to Substack to join our Plant Cooking Club! Every Thursday, a new delicious vegan meal plan drops in your inbox, not to mention an incredible community and exclusive updates from my kitchen.

Healthy homemade vegan Magnum with a bite taken out of the bar.
Healthy homemade ice cream bar with a bite taken out.

The Recipe: Healthy Homemade Ice Cream Bars

Dairy free and inspired by classic Magnum glory, these vegan
5 from 2 ratings
Print Recipe Pin Recipe Leave a Review
Servings: 4
Prep Time: 5 minutes
Cooling time (feezer): 5 hours
Total Time: 5 hours 5 minutes

Ingredients

  • 2 bananas, ripe
  • ½ cup plant-based yogurt, unsweetened
  • 2 tbsp peanut butter, heaping
  • ¼ cup coconut milk
  • 1 tsp vanilla extract

For the coating

  • 6 oz semi-sweet chocolate chips
  • 1 tbsp coconut oil
  • 2 tbsp peanuts, crushed

Equipment

Instructions 

  • In a high speed blender, combine the bananas, yogurt, peanut butter, coconut milk and vanilla until a smooth puree is formed. Pour into a popsicle mold with popsicle sticks, and place in the freezer for at least 4 to 5 hours, or overnight. 
  • Once the bars are frozen, in a tall glass wide enough to fit a popsicle, melt the chocolate with the coconut oil until a pourable consistency is achieved. I do this in the microwave in 30 seconds increments until the mix is smooth and glossy. You can also use a double broiler, if preferred. 
  • Prepare a baking tray with parchment which will be where the chocolate covered popsicles go. 
  • Remove the popsicle mold from the freezer, and carefully extract the ice cream bars. You can run hot water over the mold to make this easier if needed. 
  • One at a time, remove the ice cream bars, and dunk into the chocolate until the bar is submerged, then carefully transfer to the parchment lined baking sheet. Sprinkle with crushed peanuts as desired. Repeat with the remaining bars, then place the tray in the freezer for an additional 30 minutes for the chocolate to set. 
  • Once complete, you can store the ice cream bars in a reusable bag in the freezer for up to two months. 

Notes

  • For a nut-free modification, use sunflower seed butter or tahini instead of peanut butter. Instead of crushed peanuts, you can use freeze dried raspberries, shredded coconut, or leave the chocolate glaze as it is.
  • Use silicone muffin tins or paper cups with wooden sticks if you do not have special ice cream molds.
  • Add a pinch of cinnamon or espresso powder to the base for an adult, elegant twist.
  • Stir in some frozen blueberries or vegan cookie dough chunks into the mixture for a surprise in every bite.
  • If you prefer, you can coat your ice cream bars in dark chocolate, vegan white chocolate, or specculoos spread.
Calories: 453.6kcal, Carbohydrates: 41.6g, Protein: 7.4g, Fat: 30g, Saturated Fat: 16.2g, Polyunsaturated Fat: 2.5g, Monounsaturated Fat: 8.4g, Trans Fat: 0.03g, Cholesterol: 2.6mg, Sodium: 45.9mg, Potassium: 567.2mg, Fiber: 5.9g, Sugar: 25.3g, Vitamin A: 59IU, Vitamin C: 9mg, Calcium: 78.7mg, Iron: 3.6mg
Cuisine: American
Course: Dessert
Author: carleigh