Magnums of a Friday night

Creamy dairy free no churn ice cream filled, crisp raw chocolate coated, toasted almond sprinkled…”magnums”!

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I would LOVE an ice cream maker. In fact I had one in my possession this time last year but not for long seen as it wouldn’t fit in my freezer. In Ireland (and most of the UK) our freezers have drawers, shallow ones…only the lucky people have freezers that are floor to ceiling with shelves to store copious amounts of goodies and of course ice cream bowls.

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I love ice cream…my dairy free one of choice being Booja Booja…made from cashews, it’s creamy, rich, each and every spoonful tastes of pure luxury, though it comes with the price tag to warrant/insist upon it! Organic, Raw, Soy Free, Gluten Free, the only downside is the agave.

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These Magnums, my take on them, are sweetened with raw organic honey, both the filling and the raw chocolate shell. I also kept it on the relatively low side…I love dark chocolate and the cashew coconut “ice cream” centre doesn’t call for a lot, it has a whole heap of beautiful flavour just as it is.

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Friday night was always ice cream night in my house. My dad used to arrive home from work with an ice cream of choice for both me, my brother and I think my mum…though I think I was too wrapped up in my own ice cream enjoyment to take full note of what any one else was doing around me!

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As we got a little older our ice cream of choice was always a Magnum. I was always a white chocolate vanilla ice cream centre fan but my dark chocolate loving palate had a longing for one with a bit more contrast. It was a little touch and go when it came to removing the set filling from the moulds. My patience almost got the better of me but once given a little time in a sunny kitchen to soften up a little they wiggled out with relative ease.

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Back in to the freezer to fully firm back up for dipping in the raw chocolate which I managed to spill all over the counter top…paying too much attention to coating the ice cream and not enough to the chocolate which I literally poured straight from the jar as I held it sideways! Quickly sprinkled with toasted almonds, 10 minutes in the freezer and they were good to!

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Crispy chocolate, creamy centres…a few hours later post dinner my mum and dad dug in to theirs. Take note, they need to be taken out from the freezer before enjoying otherwise they will be far too firm and not at all creamy. Be patient, it will be so worth it!

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I have one left which I’ve promised to a friend…I’m not sure it will last long enough for me to give it to her! You know who you are…looks like I’ll just have to make more!

What’s your favourite ice cream treat? Popsicle if you’re stopping by from the other side of the water!

Homemade Magnums

by Michelle Hunt

Prep Time: 10 minutes + Overnight

Keywords: raw dessert snack gluten-free grain free low-carb paleo soy-free vegan cashew butter cacao butter


Ingredients (5 servings!)


    • 180g (3/4 cup) raw cashew butter
    • 180ml (3/4 cup) coconut milk
    • 2 tbsp vanilla extract or the beans of half a vanilla pod!
    • 2-3 tbsp of raw honey (I only used 2 and found them sweet enough…)
    • 2 tbsp (28g) unrefined coconut oil melted


    • 60g (1/4 cup) raw cacao butter melted
    • 2 tbsp (28g) melted coconut oil
    • 30g (1/4 cup) raw cacao powder
    • 1.5 tbsp raw honey
    • 1 heaped tbsp ground toasted almonds (optional)


    For the filling

    Blend together all ingredients in your food processor until smooth and creamy. Pour in to five ice pop (popsicle) mold.

    Place in the freezer to semi set for 1 – 1.5 hours. At this point slide in you popsicle sticks, leaving a good couple of inches sticking out for easy handling!!!

    Return to the freezer overnight to set fully.

    For the coating

    Once the ice creams have set remove the molds from the freezer and place on the counter top for 10 minutes…this will depend on the temperature of your kitchen. You just want them to melt a little to make it easier to remove them from the mold; gently remove, place on a line tray and return to the freezer whilst you make the coating.

    Melt cacao butter and coconut oil in a jug placed in to a large bowl or larger jug of boiling water, whisking occasionally.

    Once melted whisk in all other ingredients.

    Dip ice creams in the chocolate one at a time. Place each on as you go on to the cold tray that was in the freezer, making sure it’s lined with baking parchment. Sprinkle with almonds if using before the chocolate sets!

    Return to the freezer for 5 minutes before serving.

    Store ice creams in the freezer. Remove 10-15 minutes before serving to soften up for ultimate enjoyment!

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    1. You have literally made my day with these! White chocolate magnums used to be my favourite – so good! I love Booja ice cream but I do not love the price tag! Although I love the one that donates to helping gorillas 🙂

    2. which brand of raw cacao powder and cacao butter do you buy? Great recipe, ready for summer (if it will come to England!). tamsin

    3. Hi there,
      My son is allergic to nuts. Any recommendations on what to use to replace the cashew butter?
      Many thanks

    4. Hi, these look fab. Just wondering what would be the best alternative for the honey? I’m vegan and do not use it. Cheers.

          1. I would think agave might be a good replacement for honey (I’m vegan too, was like whaaaaaat when I saw honey listed, lol)

            1. I wouldn’t use agave, it’s usually highly processed and contains super high amounts of fructose, sometimes as much as the dreaded high fructose corn syrup that we’ve all learned to avoid….

    5. Lol OMG, I literally made almost the same dessert to post on my blog this week!! Great minds think alike! 😉 I didn’t use cashews though and do it a little differently, but we even have the same popsicle holders lol! These look amazing though, and I love the name! I’ll have to try your version! Coconut milk makes the BEST ice cream 🙂

    6. I’ve never been one to care for ice cream pops much, but these look s0 friggin’ decadent Michelle, I’m thinking I’ll have to whip up a batch.

      And then I’ll have to blame you for it… 😉

    7. Hi. Was just wondering. Dipping the icecream into the chocolate doesn’t make all of the chocolate “freeze up”? I can’t wait to make these but I’ve made chocolate covered ice cream bars before and I’ve always had a problem with the chocolate setting before I could even get it spread on the ice cream. I’m wondering if the Cocao butter is what will keep the chocolate liquid even when the cold icecream is dunked in. Hope so ’cause I really want to make these and have them turn out as beautiful as yours! 🙂

      1. It didn’t for me anyway, quick dunk in and out! 🙂 The cacao butter is what freezes up, it’s the fat in the chocolate. When you make you’re own chocolate it’s always thinner than melted shop bought chocolate anyway so you have more room to play with!

    8. Has anyone had any problem to unmold the ice cream?
      I put mine into 6 plastic popsicle molds and they stayed stuck in the mold. So I had to scoop the mixture with a knife, shape it with my hands around the sticks, freeze it again and coat with chocolate.
      They taste very nice, and I like the combination of bitter chocolate outside with sweet vanilla inside.
      So I’m not really complaining, but they look horrible (it’s difficult to neatly shape the ice cream around the stick) while they taste very good.
      Any tips to avoid the issue?

    9. Hey I’m in the middle of making these and realized I don’t have cacao butter is it ok to do without?

      1. You could cover them in dark chocolate instead of making your own? Or use coconut oil in replace of the cacao butter…it will work but won’t taste like the real deal chocolate!

      1. Thanks Sarah!!! The money shot so to speak….it’s always the one that makes me want to make something, that brownie with a bite out of it, the quesadilla oozing with sauciness…:)

    10. These are NOT VEGAN because they contain raw honey which is an animal product! Be aware people this is some misleading stuff

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