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Makes 4


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Always use certified organic ingredients where possible

1c coconut cream
1c (about 2) ripe bananas
1tsp vanilla powder/vanilla extract

Chocolate Coating
½c cacao butter (or coconut oil*)
½c cacao powder
2 Tbsp dark coconut nectar/agave syrup/maple syrup

Caramel Filling
1c soft medjool dates
2 Tbsp almond butter

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon


*The chocolate can also be made with coconut oil. I have made it both ways: cacao butter gives a nicer texture and taste (and won’t melt as quickly), but coconut oil is also lovely.


  1. To make the vanilla ice cream: blend the coconut cream, bananas and vanilla powder in a high speed blender until creamy. Pour into four popsicle moulds and freeze overnight, or until solid.
  2. To remove the ice creams run water over the mould. They should pull out easily (if not, repeat this step). Lay the popsicles onto a tray lined with baking paper and return to the freezer while you make the chocolate.
  3. To make the chocolate: stir the cacao butter over low heat until melted. Add the cacao powder and maple syrup and stir until smooth.
  4. Dip the popsicles in the chocolate. Place back on your paper lined tray and return to the freezer while you make the caramel.
  5. To make the caramel: blend the dates, almond butter and a splash of water in yourblender, food processor or Thermomix. You will need to stop and scrape the sides of your machine a few times, and add small amounts of water as you go, to get a smooth thick caramel consistency.
  6. Spread the caramel on one side of each ice cream, being careful to smooth the edges and top as much as possible. Return to the freezer for another 1-2 hours until the caramel has firmed up to the touch and is no longer sticky.
  7. Gently re-melt the chocolate over low heat if necessary and dip the popsicles in the chocolate one last time. Return to freezer for another 30 minutes or so. Allow to thaw for a few minutes before devouring!


Note this recipe recreates the classic “Magnum Ego” otherwise known as a “Magnum Double Caramel”. You can however also use the recipe to recreate many of the others in the range eg:

  • Magnum Classic – omit the caramel topping, and dip in two layers of chocolate creating one nice thick layer
  • Magnum Almond – as per the Caramel Ego, but instead of the caramel layer in between, dip the first chocolate layer into a plate of chopped almonds before adding the second chocolate layer
  • Magnum Dark – as per the Classic, but add an extra 3 tablespoons of cacao powder to your chocolate mix to create a dark chocolate
  • Magnum Mint – as per the Dark, but add a few drops of mint oil, a handful of chopped fresh mint, and a teaspoon of spirulina to your ice cream mix
  • Magnum Double Chocolate – as per the Dark, but add 1 tablespoon of cacao powder to your ice cream mix
  • Magnum Mochaccino – as per the Classic, but add 1 tablespoon of cacao powder and a shot of organic fair trade espresso to your ice cream mix

The possibilities are endless. You could also add half a cup of berries to your ice cream base for a berry version. I’m contemplating trialling a White Magnum (one of my favourite flavours) soon, using the basic recipe but swapping the cacao powder for raw soaked and blended cashews!



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