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Home Made Magnums with Granola Butter Core (Vegan, Gluten & Sugar Free)

These vegan and healthy magnums are perfect to serve for an afternoon snack or dessert.
Course Dessert, Healthy Dessert, Healthy Snack, Ice Cream, Sweet Snack
Cuisine All around
Keyword Dairy-Free, Gluten-Free, Grain Free, Vegan
Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours


For the ice cream

  • 250 ml Coconut cream
  • 1 dl Cashew nuts soaked for at least 2 hours
  • 2-3 tbsp Fiber syrup
  • 6-8 drops Stevia vanilla drops

For the magnums

  • 6-8 tsp Granola butter
  • 2-3 tbsp Plant based milk
  • 200 g Dark chocolate (vegan and sugar free)


  • 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.