Luxury Blueberry Crunch Magnum Bars
Luxury Blueberry Crunch Magnum Bars
Ingredients
For the Blueberry Ice Cream Base
- 1 cup blueberries, fresh or frozen
- 1/2 cup cashews
- 1 cup coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the Crunchy White Chocolate Shell
- 1 cup white chocolate
- 1/4 cup almonds, finely chopped
Instructions
- 1
In a high-speed blender, combine the blueberries, cashews, coconut cream, maple syrup, and vanilla extract. Blend until the mixture is ultra-smooth, thick, silky, and intensely fruity.
⏱️ 5 min
- 2
Pour the blended blueberry mixture into Magnum molds. Insert ice cream sticks into the molds.
⏱️ 5 min
- 3
Freeze the molds for 6 hours or overnight until the ice cream is fully solid.
⏱️ 360 min
- 4
Gently melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, or over a double boiler, until smooth. Stir in the finely chopped almonds.
⏱️ 5 min
- 5
Unmold the frozen blueberry ice cream bars. Line a baking sheet with parchment paper.
⏱️ 5 min
- 6
Dip each bar into the white chocolate–almond coating, allowing any excess to drip off back into the bowl. Place the coated bars on the prepared parchment paper.
⏱️ 5 min
- 7
Return the coated bars to the freezer for an additional 10–15 minutes until the shell is fully set.
⏱️ 15 min
- 8
Serve and enjoy your Luxury Blueberry Crunch Magnum Bars!
Kitchen Tools
Nutrition Facts (per serving)
Luxury Blueberry Crunch Magnum Bars
For the Blueberry Ice Cream Base
- 1 cup blueberries, fresh or frozen
- 1/2 cup cashews
- 1 cup coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the Crunchy White Chocolate Shell
- 1 cup white chocolate
- 1/4 cup almonds, finely chopped
Instructions
- 1
In a high-speed blender, combine the blueberries, cashews, coconut cream, maple syrup, and vanilla extract. Blend until the mixture is ultra-smooth, thick, silky, and intensely fruity.
⏱️ 5 min - 2
Pour the blended blueberry mixture into Magnum molds. Insert ice cream sticks into the molds.
⏱️ 5 min - 3
Freeze the molds for 6 hours or overnight until the ice cream is fully solid.
⏱️ 360 min - 4
Gently melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, or over a double boiler, until smooth. Stir in the finely chopped almonds.
⏱️ 5 min - 5
Unmold the frozen blueberry ice cream bars. Line a baking sheet with parchment paper.
⏱️ 5 min - 6
Dip each bar into the white chocolate–almond coating, allowing any excess to drip off back into the bowl. Place the coated bars on the prepared parchment paper.
⏱️ 5 min - 7
Return the coated bars to the freezer for an additional 10–15 minutes until the shell is fully set.
⏱️ 15 min - 8
Serve and enjoy your Luxury Blueberry Crunch Magnum Bars!