Blend all the ingredients for the ice cream in a high speed blender until smooth. Taste to check if more sweetener is needed.
Fill up 4-6 ice cream molds (depending on how big molds you use) approximately 1/3 of the way. Put in the popsicle stick to the molds in the freezer for 1-2 hours, just until starting to set.
Combine the granola butter and milk until you have a smooth paste. Add 1 1/2-2 1/2 tsp granola butter in the middle (lengthwise) and then fill up rest of the mold with ice cream.
Put in the freezer for at least 2 hours or until the ice cream is hard.
Melt chocolate in a micowave or over a water bath.
Pour it into a high glass (makes it easier to dip the magums) and dip the magums into the chocolate making sure the whole magums is covered in chocolate. Place on a parchment covered baking sheet and repeat with the remaining magnums.
Place in the fridge for at least 30 minutes and allow the chocolate to freeze and become hard.