Desserts, Vegan, Vegetarian

Magnum Style Ice Cream

Cooking method:

  • Prep Time: 5 mins
  • Total time: 5h 15 mins
  • Skill Easy
  • Serves 4 people

Magnum Style Ice Cream

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Nuts

Recipe tags


  • 75g cashews
  • 100ml canned coconut milk
  • 2-3 tbsp agave/maple syrup
  • 30ml non-dairy milk

Berry Swirl

  • 150g raspberries
  • 1 tbsp maple syrup/agave


  • 70g dark chocolate
  • 2 tsp coconut oil

Cooking mode

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  • Step 1

    To make the ice cream, combine the cashews, coconut milk, sweetener and non diary milk in your Ninja cup and blend until smooth and creamy.

  • Step 2

    Pour the mixture into your ice cream mould (not forgetting to add your lolly sticks)

  • Step 3

    Mash the raspberries and maple syrup together, then swirl this through each of the ice creams. Place these into the freezer for 5 hours or overnight to set.

  • Step 4

    Melt the chocolate and coconut oil together, then carefully dip each of your ice creams to evenly coat and allow any excess chocolate to drop off.

  • Step 5

    Store in the freezer until ready to enjoy!