Coffee Magnum Recipe

A magnum ice cream for adults! This coffee magnum recipe is perfect for coffee lovers and make a nice change to the usual magnum flavours that you get in the shops.

Why I love making this coffee Magnum recipe:

There’s nothing more delicious and satisfying on a hot summer day than ice cream. Am I right or am I right?

When it comes to ice cream, magnums will always be my number one choice. It’s the chocolate shell that does it for me. I Just can’t resist anything with a bit of a crunch, and that applies to ice cream too. The crunch in that first bite is just too satisfying! Plus you know how much I love my chocolate, so chocolate + ice cream is always going to be a winner in my books.

When it comes to ice cream flavours, I honestly think coffee is so underrated. My partner and I were lucky to be able to visit Rome a couple of months ago for his birthday, and I didn’t realise how important coffee was in Italian culture. They’re also really big on coffee flavoured ice creams, which isn’t really a thing here in the UK.

Why this coffee Magnum recipe flavour works so well:

There’s something irresistibly elegant about the pairing of coffee and chocolate, especially when they come together in a creamy, hand-crafted ice cream bar. Think of it as the grown-up cousin of childhood ice cream treats – the kind you’d choose not for nostalgia, but for pure flavour sophistication.

A coffee magnum made with wholesome ingredients like cashews, natural nut butter and antioxidant rich coffee leans into that sense of indulgence without relying on excessive sugar or artificial additives. Instead, it celebrates the richness of real ingredients and the depth of carefully layered flavour.

Why you should try this coffee Magnum recipe:

Coffee in ice cream has always carried a certain mystique. Unlike bright fruit sorbets or kid-friendly vanilla cones, coffee brings a sense of maturity to a frozen dessert. It’s bittersweet, aromatic, and complex in a way that feels intentional rather than merely sweet. Coffee’s natural acidity and roasted undertones give ice cream both a flavour and an aroma that lingers – something adults with a fondness for strong morning brews or velvety café mochas immediately appreciate.

But what makes coffee shine in a magnum-style bar is how its intensity balances out the richness of the creamy cashew and coconut centre and the snap of the chocolate shell. Instead of being just another sweet flavour, it acts as a grounding force that keeps the entire dessert from tipping into overly sugary territory.

The added surprise of the chocolate peanut butter centre takes this coffee Magnum recipe from amazing to out of this world good! 

Why I think this coffee Magnum recipe is better than shop bought:

Traditional ice cream bars often lean heavily on sugar for structure, taste, and texture. But when you craft a coffee magnum from real ingredients, you get to rethink sweetness entirely.

By using:

• natural sweetness from nuts

• a touch of maple syrup or minimal added sugar

• the bitter balance of coffee

• the contrasting snap of dark chocolate

…you end up with a dessert that doesn’t overwhelm your palate. Instead, it whispers sweetness. The flavour lands softly, allowing the complexity of the coffee and chocolate to shine rather than being drowned out by sugar.

If I’m out somewhere and I see coffee ice cream, it will always be the first flavour I go for. Like chocolate, the bitter taste of coffee goes so well with the creaminess of ice cream, but also it makes it so it’s not so sickly sweet like other ice cream flavours can be.

To make these vegan coffee chocolate magnums, I used full fat canned coconut milk and cashews to create a creamy filling without using any dairy. I don’t like my treats overly sweet, so I only used 5 tbsp (60ml) of maple syrup for the whole recipe. You can use as much or as little maple syrup as you like depending on your preference.

I also added a layer of chocolate peanut butter in my coffee magnums to make them even more yummy and interesting, but you can leave that step out or use another nut butter/spread. I also decided to add some chopped hazelnuts in the chocolate coating for even more of a crunch – the more crunch the better!