Delicious plant based version of the Magnum Classic popsicle

Delicious homemade ice lollies deluxe; creamy vegan vanilla ice cream covered by a layer of crisp dark chocolate. Sounds good? I promise you they are. Especially on a warm summer day.

Besides tasting great, these homemade popsicles are without refined sugar (replaced by maple syrup) and then they can be made in a low sugar vision if you wish. They are designed to taste like the well known vegan Magnum Classic that you can buy in many places in Denmark. And I believe they come very close.

A healthier vegan magnum recipe

The original vegan Magnum Classic tastes great, no doubt about that. However, I’m not a big fan of the long list of additives that follows. The fact that they are also made with non-organic ingredients doesn’t make things better.

That said life is just too short to go through a summer without the pleasure of enjoying vanilla ice lollies with chocolate coating – am I right? Luckily it’s possible to make a homemade version that’s just as tasty and, at the same time, healthier than the store bought Magnums (without additives, with less sugar and made with organic ingredients).

As an extra plus you can cut down the sugar content by using stevia together with maple syrup (optional). By using both you avoid the characteristic taste of stevia that can occur if you use solely stevia.

Stevia can be found in most health food stores or online (I’ve had good experience with organic stevia from Sweetleaf). In the recipe I use the fluent version, however you can also use stevia in powder. As I’ve only made the ice lollies with fluent stevia I don’t have the exact amount of stevia powder you’ll need, but I’ve made a taste-guide in the recipe’s notes that you can follow.

A key ingredients in the vegan vanilla ice cream

There’s an ingredient that makes a big difference in these homemade magnums and that is arrowroot starch. You might lift your eyebrow thinking – starch in my ice cream? Are you serious women? Yep I am.

Arrowroot starch works like a stabiliser which both prevent crystallization (by soaking up water) and improve the texture of the coconut ice cream. Using it creates a lovely creaminess similar to that of normal ice cream which includes eggs.

In fact, Sicilian ice creams are often made with corn starch instead of eggs.

Now enough talk – let’s go make some ice lollies!

Recipe for homemade vegan magnum Ice lollies

If you make these delicious homemade ice lollies, I’d love to hear a comment from you or see a picture of your result on insta of facebook (@rosehipfoodie) <3

Homemade Vegan Magnum Ice Lollies

 

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Ingredients

• 1 can 400ml (14oz) full fat coconut milk
• 40 g maple syrup
• 15 drops of fluent stevia* or 30 g extra maple syrup**
• ½ tsp vanilla powder
• a pinch of salt
• 10 g arrowroot starch
• 100 g dark chocolate (70%)

Instructions

1. Put half of the coconut milk in a large bowl. Add arrowroot starch and mix it well.
2. Add the remaining coconut milk to a pot together with the rest of the ingredients (except the chocolate) and mix it well. Heat it up to medium heat and add the coconut-starch mix, a little at a time, while you stir well.
3. Let it simmer for a few minutes, until the coconut milk base have thickened. Take it off the heat and let it cool off completely.
4. Run the ice base in an ice cream machine until you have a creamy ice cream. If you don't have an ice cream machine, you can put the coconut base in a box and freeze it down manually. To avoid ice crystals, take the ice cream out once per hour and stir it well so all ice crystals disappear. Then put it back in the freezer. Continue to do this until it has frozen completely.
5. Put the sticks in an ice lolly mould and divide the ice cream even in them. If you have any leftover ice cream you can put it in a box and freeze it down.
6. Place the mould in the freezer for a few hours until the ice lollies are completely frossen.
7. Melt the chocolate over a water bath. Take out the frozen ice lollies from the freezer, remove them from the mould and cover them with dark chocolate; with a spoon cover one side a time with chocolate and then any remaining spots. The chocolate will turn firm fast. Then place the ice lollies on a plate and wait about 3-5 minutes before you serve them. This allows the chocolate coating to harden completely giving you that nice crunch when you take a bite. It also allows the frozen ice cream underneath to soften a little. It is important that the ice lollies are completely frozen when you add the melted chocolate otherwise it can affect the structure of the ice cream negatively.
8. If the ice lollies are not to be eaten right away, put them back in the freezer as soon as the chocolate has turned hard. Next time you take them out of the freezer they will be stone hard so wait 5-10 minutes before you serve them. This will give the ice cream time to soften a little.

Notes

* If you use stevia powder then add a little at a time until the ice cream base is sweet enough for your liking. Then add just a little more; when it gets ice-cold it will taste less sweet than when not frozen. So give it a little bit extra sweetener than you would normally do (without overdoing it of course).
** The amount of syrup needed depends on how sweet you want the ice cream to be. 40 g gives you the same sweetness as regularly ice cream while 30 g gives a little less sweet ice cream.

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