Vegan Coffee Chocolate Magnums: The Ultimate Indulgent Treat

Vegan Coffee Chocolate Magnums: Prepare to be utterly captivated by this decadent frozen treat! Imagine biting into a creamy, coffee-infused vegan ice cream, enrobed in a crisp, dark chocolate shell. It’s a symphony of textures and flavors that will transport you to dessert heaven.

While the classic Magnum ice cream bar has its roots in Europe, dating back to the late 1980s, this vegan adaptation opens up a world of possibilities for those seeking a plant-based indulgence. The combination of coffee and chocolate is a timeless pairing, celebrated across cultures for its rich, stimulating, and comforting qualities. Think of the mocha, the cappuccino, the chocolate-covered espresso beans – the possibilities are endless!

People adore this dish for several reasons. First, the taste is simply irresistible. The bitterness of the coffee perfectly complements the sweetness of the chocolate, creating a balanced and harmonious flavor profile. Second, the texture is divine. The smooth, creamy ice cream contrasts beautifully with the satisfying snap of the chocolate shell. Finally, these Vegan Coffee Chocolate Magnums are surprisingly easy to make at home, allowing you to enjoy a gourmet dessert without any fuss. I know you’ll love this recipe as much as I do!

this Recipe

Ingredients:

• For the Chocolate Coating:
• 12 oz (340g) high-quality vegan dark chocolate, finely chopped
• 2 tablespoons coconut oil (refined, for neutral flavor)
• For the Coffee Chocolate Ice Cream Base:
• 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
• 1/2 cup unsweetened cocoa powder
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup maple syrup (or agave nectar)
• 1/4 cup almond butter (or other nut butter)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 tablespoons vodka or other neutral spirit (optional, to prevent ice crystals)
• Optional Add-ins:
• 1/4 cup vegan chocolate chips, chopped
• 1/4 cup chopped nuts (almonds, pecans, walnuts)
• 1 tablespoon instant espresso powder (for extra coffee kick)
• Equipment:
• Ice cream maker
• Magnum ice cream molds (6-8 capacity)
• Popsicle sticks
• Double boiler or heatproof bowl and saucepan
• Blender or food processor
• Baking sheet lined with parchment paper

Preparing the Coffee Chocolate Ice Cream Base:

1. Scoop out the Coconut Cream: After refrigerating the coconut milk overnight, carefully scoop out the thick coconut cream from the top of the cans, leaving the watery liquid behind. This is crucial for a creamy ice cream texture. You should get approximately 2 cups of thick cream. Place the cream in a blender or food processor.
2. Blend the Ingredients: Add the cocoa powder, cooled strong brewed coffee, maple syrup, almond butter, vanilla extract, and sea salt to the blender or food processor with the coconut cream. Blend on high speed until completely smooth and creamy. Make sure there are no lumps of cocoa powder remaining. This might take a minute or two, so be patient.
3. Add the Vodka (Optional): If you’re using vodka, add it now. The alcohol helps to prevent ice crystals from forming, resulting in a smoother ice cream. Don’t worry, you won’t taste the alcohol in the final product.
4. Chill the Mixture: Pour the blended mixture into an airtight container and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the mixture to chill thoroughly, which is essential for proper churning in the ice cream maker.

Churning the Ice Cream:

1. Prepare the Ice Cream Maker: Follow the manufacturer’s instructions for your ice cream maker. Most ice cream makers require the bowl to be pre-frozen for at least 24 hours. Make sure the bowl is completely frozen solid before proceeding.
2. Churn the Ice Cream: Pour the chilled coffee chocolate mixture into the prepared ice cream maker. Churn according to the manufacturer’s instructions, usually for about 20-25 minutes, or until the mixture has thickened to the consistency of soft-serve ice cream.
3. Add Optional Mix-ins: During the last few minutes of churning, add any optional mix-ins, such as chopped vegan chocolate chips or chopped nuts. This ensures they are evenly distributed throughout the ice cream.
4. Harden the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours, or until it is firm enough to hold its shape in the magnum molds. This step is important for creating a solid ice cream base for the chocolate coating.

Assembling the Vegan Coffee Chocolate Magnums:

1. Prepare the Molds: Ensure your magnum ice cream molds are clean and dry.
2. Fill the Molds: Spoon the hardened coffee chocolate ice cream into the magnum molds, filling them completely. Gently tap the molds on the counter to remove any air pockets and ensure the ice cream is evenly distributed.
3. Insert Popsicle Sticks: Insert a popsicle stick into the center of each magnum, pushing it down firmly into the ice cream.
4. Freeze Again: Place the filled molds in the freezer and freeze for at least 4-6 hours, or preferably overnight, until the magnums are completely frozen solid. This is crucial for easy removal from the molds and a clean chocolate coating.

Preparing the Chocolate Coating:

1. Melt the Chocolate: In a double boiler or a heatproof bowl set over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water), combine the chopped vegan dark chocolate and coconut oil.
2. Melt Slowly and Stir Frequently: Melt the chocolate slowly over low heat, stirring frequently until it is completely smooth and glossy. Be careful not to overheat the chocolate, as this can cause it to seize up. If using a microwave, melt in 30-second intervals, stirring in between, until melted.
3. Maintain the Temperature: Once the chocolate is melted, keep it warm over the double boiler or in a warm place to prevent it from hardening.

Dipping and Finishing the Magnums:

1. Prepare the Baking Sheet: Line a baking sheet with parchment paper. This will prevent the dipped magnums from sticking to the surface.
2. Remove Magnums from Molds: Carefully remove the frozen magnums from the molds. You may need to run the molds under warm water for a few seconds to loosen them. Work quickly to prevent the ice cream from melting.
3. Dip the Magnums: Hold a magnum by the popsicle stick and dip it into the melted chocolate, ensuring it is completely coated. You can use a spoon to help cover any areas that are not fully coated.
4. Allow Excess Chocolate to Drip Off: Gently shake off any excess chocolate. You can also tap the magnum lightly on the edge of the bowl to remove excess chocolate.
5. Place on Baking Sheet: Place the dipped magnum on the prepared baking sheet lined with parchment paper.
6. Repeat: Repeat the dipping process with the remaining magnums.
7. Optional: Sprinkle with Toppings: If desired, sprinkle the dipped magnums with chopped nuts, vegan sprinkles, or a drizzle of melted white vegan chocolate before the chocolate coating sets.
8. Harden the Chocolate: Place the baking sheet with the dipped magnums in the freezer for 5-10 minutes to allow the chocolate coating to harden completely.

Storage:

Store the finished Vegan Coffee Chocolate Magnums in an airtight container in the freezer for up to 2 weeks. Enjoy!

Conclusion:

And there you have it! These Vegan Coffee Chocolate Magnums are so much more than just a frozen treat; they’re an experience. From the rich, intense coffee flavor to the satisfying crack of the dark chocolate shell, every bite is pure bliss. I truly believe this recipe is a must-try for anyone, vegan or not, who appreciates a decadent and refreshing dessert.

Why is it a must-try, you ask? Well, first and foremost, it’s incredibly delicious! The combination of coffee and chocolate is a classic for a reason, and this recipe elevates it to a whole new level. The creamy, smooth texture of the coffee ice cream is perfectly complemented by the crisp, snappy chocolate coating. Plus, it’s surprisingly easy to make! You don’t need any fancy equipment or complicated techniques. Just a few simple ingredients and a little bit of patience, and you’ll be rewarded with the most amazing homemade magnums you’ve ever tasted.

But the best part? You can totally customize these to your liking! Feeling adventurous? Try adding a pinch of sea salt to the chocolate for a salted caramel vibe. Or, swirl in some peanut butter into the coffee ice cream base for a coffee-peanut butter explosion. For a mocha twist, add a tablespoon of cocoa powder to the ice cream mixture. If you’re not a coffee fan (gasp!), you can easily substitute it with another flavor extract, like vanilla or almond. The possibilities are endless!

Serving suggestions? Oh, where do I even begin? These Vegan Coffee Chocolate Magnums are perfect on their own as a refreshing afternoon treat or a sophisticated dessert after dinner. But if you want to take things up a notch, try serving them with a drizzle of chocolate sauce, a sprinkle of chopped nuts, or a dollop of coconut whipped cream. They’re also fantastic paired with a warm brownie or a slice of chocolate cake. For a truly indulgent experience, try dipping them in a glass of coffee liqueur!

I’m so confident that you’re going to love this recipe. It’s a crowd-pleaser, a conversation starter, and a guaranteed way to impress your friends and family. Plus, it’s a great way to show off your culinary skills (even if it’s just a little bit of melting and freezing!).

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to make some magic! I promise you won’t regret it. And when you do, please, please, please share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how much everyone loved them. You can leave a comment below, tag me on social media, or even send me a picture of your creations. I can’t wait to see what you come up with!

I truly believe that this Vegan Coffee Chocolate Magnums recipe will become a staple in your household, just like it has in mine. It’s the perfect way to satisfy your sweet tooth, cool off on a hot day, and impress your loved ones all at the same time. Happy baking (or freezing, in this case)!