Vegan Mint Chocolate Chip Ice Cream Bars

Delicious vegan mint chocolate chip ice cream bars that are gluten-free and made with just 6 ingredients. These magnum copycat ice creams are like eating an after eight chocolate in frozen dessert form!
Prep Time: 20 minutes
Freezing Time: 6 hours
Total Time: 6 hours 20 minutes
5 from 3 votes

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stack of mint chocolate chip ice cream bars on metal tray with fresh mint.

It’s no secret that mint choc chip is one of those polarising flavours that you either love or loathe. But for those of you who love it, you’re really going to want to try these vegan mint chocolate chip magnum ice cream bars. They have a creamy filling that is packed with natural refreshing mint flavour which is complemented with decadent little specs of dark chocolate.

THESE VEGAN MINT CHOCOLATE MAGNUMS ARE:

  • Fun to make (and eat!)
  • Vegan-friendly
  • Easy to make
  • Dairy-free
  • Gluten free
  • Perfect to have in your freezer for those warmer days!

vegan magnum ice cream recipe

WHAT INGREDIENTS WILL I NEED FOR THESE VEGAN MAGNUM ICE CREAM BARS?

Cashews: cashews are a great addition to vegan ice cream as they add creaminess and richness.

Sweetened condensed coconut milk: this replaces regular condensed coconut milk which is typically used in ice cream recipes. It adds sweetness and creates a consistency that doesn’t get too solid once frozen (aka. easier to sink your teeth into straight from the freezer!).

Coconut cream: thick full fat coconut cream is what you’ll need to make a rich and creamy ice cream base. You can use tinned coconut milk as well, just make sure it’s the full fat kind, refrigerate it overnight and use ONLY the thick part from the top of the can.

Vanilla extract: vanilla is added to balance out the flavours of the dessert as well as intensifying the sweetness. Make sure you opt for a brand that is vegan-friendly such as Neilsen Massey pure vanilla extract and Taylor and Colledge vanilla bean extract.

Fresh mint leaves: these add both flavour and colour to the ice cream base. You can also use natural peppermint (to taste) in it’s place, and perhaps add a teaspoon of matcha powder to add some green colour.

Vegan dark chocolate: make sure you choose a good quality chocolate, look for one with a cacao content of 70% or higher with no added dairy in the ingredients. You can also use a vegan “milk” chocolate if you prefer.

These are the ice cream moulds that I use, you will need 2 sets for this recipe as each mould has only 2 cavities.

 

LET’S MAKE VEGAN MINT CHOC CHIP ICE CREAM BARS!

(Full recipe and instructions are in the recipe card at the end of this post)

First make the ice cream base by adding the ingredients (soaked cashews, sweetened condensed coconut milk, coconut cream, vanilla extract and mint leaves) to your high speed blender. Blitz for a few minutes until completely smooth and creamy, there shouldn’t be any lumps in the mixture.

Next transfer the ice cream mixture to a large bowl and fold in the finely chopped dark chocolate using a spatula. I recommend chopping the chocolate very finely, as larger chips tend to sink to the bottom of the ice cream moulds when the ice cream is still in it’s liquid state.

Pour the ice-cream into the moulds and place an ice-cream stick into each mould. Place in the freezer to set for a minimum of 6 hours. Once frozen, carefully remove the ice-creams from their moulds and place them back in the freezer on a tray lined with parchment paper.

Melt the chocolate over a bain marie (double boiler). Transfer the melted chocolate to a tall slim glass and and dunk an ice cream bar into the glass to coat in chocolate. Place the coated ice cream bar on a sheet of parchment paper. I recommend taking each ice cream from the freezer one by one so that they don’t melt! Repeat this process with all of the ice cream bars.

Once the chocolate has set after a minute or two you can drizzle some more chocolate on top if you’d like to. Serve immediately or place any remaining ice cream bars into an airtight container in the freezer.

vegan mint chocolate chip ice cream bars

LOVE THIS RECIPE? HERE ARE SOME OTHERS TO TRY

OTHER VEGAN ICE CREAM BAR RECIPES

 

OTHER MINT CHOCOLATE RECIPES

stack of mint chocolate chip ice cream bars on metal tray with fresh mint.

Vegan Mint Chocolate Chip Ice Cream Bars

5 from 3 votes
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Delicious creamy dairy-free mint chocolate chip ice cream in a chocolate shell! These magnum copycat ice cream bars are vegan and easy to make.
Prep Time 20 mins
Freezing Time 6 hrs
Total Time 6 hrs 20 mins
Servings 4

INGREDIENTS

ICE CREAM

  • ½ cup cashews soaked *see notes
  • 5.3 oz sweetened condensed coconut milk
  • 7 oz coconut cream or canned full fat coconut milk *see notes
  • 1 tsp vanilla extract
  • 15 fresh mint leaves or peppermint extract to taste
  • 1.1 oz vegan dark chocolate finely chopped

COATING

  • 7 oz vegan dark chocolate

INSTRUCTIONS

  • Add the soaked cashews, sweetened condensed coconut milk, coconut cream, vanilla extract and mint leaves to your high speed blender. Blitz for a few minutes until completely smooth and creamy.
  • Transfer the ice cream to a large bowl and fold in the finely chopped dark chocolate using a spatula.
  • Pour the ice-cream into the moulds and place an ice-cream stick into each mould. Place in the freezer to set for a minimum of 6 hours.
  • Once frozen, carefully remove the ice-creams from their moulds and place them back in the freezer on a tray lined with parchment paper.
  • Melt the chocolate over a bain marie (double boiler). Transfer the melted chocolate to a tall slim glass and and dunk an ice cream bar into the glass to coat in chocolate. Place the coated ice cream bar on a sheet of parchment paper. I recommend taking each ice cream from the freezer one by one so that they don't melt! Repeat this process with all of the ice cream bars.
  • Once the chocolate has set after a minute or two you can drizzle some more chocolate on top if you'd like to. Serve immediately or place any remaining ice cream bars into an airtight container in the freezer.

RECIPE NOTES

* Soaked cashews - soak the cashews in water for 4 hours, rinse and drain.
* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
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