These homemade raspberry chocolate magnums are the best magnum flavour I’ve tried so far! They’re so easy to make using better-for-you-ingredients and easily adjustable to likes and preferences. One to try this summer!
Everyone loves a magnum on a hot day (or any day really!) and I’m no exception. However, as much as I enjoy a magnum at the time of eating one, I’m always left feeling heavy, sluggish and weighed down afterwards. I’m a bit funny when it comes to dairy – I can eat some products and feel completely fine afterwards, but dairy ice cream for some reason just doesn’t sit well in my stomach. I think it’s the mixture of the dairy, high fat content and high sugar content that sends my digestive system into a panic!
That’s why I prefer making my own magnums at home with fewer, healthier ingredients, less sugar, but so much taste. In fact, and I may be biased in saying this, I actually prefer the taste of the ones I make at home. They’re not as sickly sweet, and I always make them with dark chocolate, which I would pick over milk chocolate any day (for its taste as well as health benefits). The fact they’re so easy to make too makes them even more tempting!
I’m not quite sure if Magnums are only sold in the UK, so for all my international readers, Magnums are ice creams/popsicles made up of creamy dairy ice cream and covered in a rich chocolate coating. They’re known for having the most satisfying crunch when you bite into them. The sound alone is enough to make you seriously crave one.
They come in many different flavours, but the most common are plain milk chocolate, almond chocolate and white chocolate. Every now and then limited flavours are released like pistachio, ruby chocolate, mango, etc.
Why I love making these homemade raspberry chocolate magnums:
Making your own homemade Magnum ice creams can be better than purchasing store-bought versions for several reasons, here’s just a few:
- You have complete control over the ingredients you use – it’s always better to know exactly what goes into your food, especially if you’re making them for your kids.
- You can adjust things like the sweetness, flavours, and chocolate coatings to suit your personal preferences and dietary needs. For example, if you’re allergic to nuts, use a seed butter like tahini or sunflower seed butter. If you like coffee, add in some coffee. If you’re a white chocolate fan, dip your magnums in white chocolate. You can also taste test before you set your magnums and change it up until it taste right to you.
- Homemade ice creams can be free of additive like artificial flavours, colours, and preservatives that are often found in commercial products.
- Homemade ice cream is fresher, without the need for long-term storage or transportation, which can affect texture and flavour.
- Making ice cream at home can be a fun activity for the whole family, especilally if you have little ones to keep busy.
What you need to make these homemade raspberry chocolate magnums:
Coconut milk – I refrigerate a can of full-fat coconut milk overnight, scoop out the solidified cream, but also add 80ml (1/3 cup) of the liquid in too. This way the magnums are not too thick, but also not too soft and melty.
Cashew butter – Most homemade magnum/popsicle recipes use cashews that you have to soak for at least 4 hours. I don’t have the patience for that 😅 so I prefer using cashew butter instead. You can use another nut butter like almond, or peanut butter, but just bear in mind this may change the taste. Cashew butter is great to use in a recipe like this because it has a milder taste. If you’re allergic to nuts, you can always use a seed butter like tahini or sunflower seed butter.
Maple syrup – We’ll need some form of sweetener – at the end of the day, we want these homemade raspberry chocolate magnums to taste good. You can use another liquid sweetener like honey, or plain granulated sugar.
Cocoa powder – plain baking cocoa or cacao powder will add a rich chocolatey taste, but also lots of antioxidants!
Greens powder – I decided to add some greens powder for even more nutrients and antioxidants. The one I use is berry flavoured, which only enhances the berry taste of these homemade raspberry chocolate magnums.
Raspberry jam – I used lower sugar shop bought raspberry jam, but feel free to use a homemade version like chia jam. You can also use any jam flavour you prefer or omit completely.
Dark chocolate – I prefer dark chocolate to milk as it adds a richer and more decadent taste to these magnums. Of course you can use any chocolate you like. Just make sure you use a chocolate that melts well to make sure you can easily coat the magnums.
What modifications can I make to these homemade raspberry chocolate magnums?
This recipe can easily be adjusted to likes, preferences or dietary needs:
Chocolate coating – I used dark chocolate, but feel free to use any chocolate you like
For a lighter version – you can omit the raspberry jam and dark chocolate coating and serve them as chocolate popsicles.
Sugar-free option – you have the option to omit the maple syrup and use a sugar-free sweetener instead. I don’t like the taste of sugar-free sweeteners so I wouldn’t use them myself, but you have the option to.
Nut-free version – if you can’t eat nuts, but ok with seeds, feel free to use a seed butter like tahini or sunflower seed butter instead.
How to make these homemade raspberry chocolate magnums:
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Refrigerate the can of coconut milk overnight, then scoop out the solid part of the coconut cream and add to a high speed blender, then add in 80ml (1/3 cup) of the coconut water at the bottom of the can.
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Add the cashew butter, maple syrup, cocoa powder, greens powder and a pinch of salt. Blend on high until smooth and creamy.
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Spread 1-2 tsp of jam at the bottom of your magnum moulds, then pour the ice cream mixture on top. Add the wooden stick and freeze for 4-6 hours or until set.
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Break up the dark chocolate into a heat-proof bowl, then microwave on high until melted. Give it a stir every 30 seconds to make sure it doesn’t burn.
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The easiest way to coat them is to drizzle the chocolate on top for an even coat.
* You can dip them in, but you’ll need a lot more chocolate to be able to cover all 4 magnums evenly. -
Arrange on a baking sheet/chopping board lined with baking paper. Top with an optional drizzle of chocolate and some freeze dried raspberries or strawberries.
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Return to the freezer until the chocolate is set, then remove from the freezer 5-10 minutes before serving.
How to store your homemade raspberry chocolate magnums:
You can store your magnums in an air-tight container in the freezer for up to 3 months.
These homemade raspberry chocolate magnums are:
- So creamy and moreish
- Made with healthier ingredients
- Made with only 8 ingredients
- Vegan
- Gluten-free
- Dairy-free
- Can be made nut-free
- Easy to put together
- Easily adjusted to likes/dietary needs
- Super decadent and delicious!
Homemade Raspberry Chocolate Magnums
Ingredients
- 1 can full-fat coconut milk
- 100g smooth cashew butter
- 60ml maple syrup
- 3 tbsp cocoa powder
- 2 scoops Bloom berry greens optional
- Pinch of salt
- 4 tsp raspberry jam
For the coating
- 120g dark chocolate
- freeze dried raspberries optional
Instructions
- Refrigerate the can of coconut milk overnight, then scoop out the solid part of the coconut cream and add to a high speed blender, then add in 80ml (1/3 cup) of the coconut water that's at the bottom of the can.
- Add the cashew butter, maple syrup, cocoa powder, greens powder and a pinch of salt. Blend on high until smooth and creamy.
- Spread 1-2 tsp of jam at the bottom of your magnum moulds, then pour the ice cream mixture on top. Add the wooden sticks and freeze for 4-6 hours or until set.
- Break up the dark chocolate into a heat-proof bowl, then microwave on high until melted. Give it a stir every 30 seconds to make sure it doesn't burn.
- The easiest way to coat them is to drizzle the chocolate on top for an even coat. * You can dip them in, but you'll need a lot more chocolate to be able to cover all 4 magnums evenly.
- Arrange on a baking sheet/chopping board lined with baking paper. Top with an optional drizzle of chocolate and some freeze dried raspberries or strawberries.
- Return to the freezer until the chocolate is set, then remove from the freezer 5-10 minutes before serving.
Nutrition
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