Author:
Missy J's
These Strawberry Magnum Ice Cream Bars are a refreshing frozen treat made with creamy vegan vanilla ice cream, sweet strawberries, and rich Missy J’s carob chips. Each bar is coated in a smooth carob shell and finished with crunchy coconut cookie crumbs and freeze-dried strawberries for extra texture and flavor. Dairy-free, sugar-free, and easy to make, these homemade ice cream bars are perfect for warm days, special occasions, or whenever you're craving a healthier version of a classic Magnum-style dessert.
Ingredients
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2 cups vegan, sugar-free vanilla ice cream
½ cup frozen strawberries
¼ cup dairy-free milk of choice
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¼ cup Missy J’s carob chips
Popsicle sticks
Magnum-style silicone bar molds
High speed blender
Popsicle sticks & magnum-style bar molds
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1 ½ cups melted carob chips + 1 tsp coconut oil (for dipping)
¼ cup Coconut roll cookies, finely crushed
¼ cup freeze-dried strawberries, crushed
Strawberry Magnum Ice Cream Bars
Equipment
Toppings:
Directions
Strawberry Magnum Ice Cream Bars
Preheat oven to 350°F. Grease and/or line a 8"X8" baking pan.
In separate bowl sift almond & coconut flour, carob powder & baking powder. Mix well.
Gradually add dry ingredients to the wet ingredients, until just combined and smooth.
Fold in Missy J’s Unsweetened Carob Chips and the chopped nuts until evenly distributed throughout the batter.
Spread batter into the prepared baking pan and spread evenly with a spatula. Top with whole nuts.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before cutting and serving.
Recipe Note
This recipe was created by Jody, the original founder of Missy J’s, and shared with love for the brand.
