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
2 cups vegan, sugar-free vanilla ice cream
½ cup fresh strawberries, hulled (frozen okay too)
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¼ cup dairy-free milk (almond, coconut, or oat)
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¼ cup Missy J’s carob chips (or other vegan carob chips)
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¼ tsp vanilla extract (optional)
Popsicle sticks
Magnum-style silicone bar molds
¼ cup Cocorolls, finely crushed
¼ cup freeze-dried strawberries, crushed
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Optional: ½ cup melted carob chips + 1 tsp coconut oil (for dipping)
Strawberry Magnum Ice Cream Bars
Toppings:
Directions
Strawberry Magnum Ice Cream Bars
In a high-speed blender, blend the vanilla ice cream, fresh strawberries, dairy-free milk, carob chips, and vanilla (if using) until smooth and creamy—like a next-level strawberry milkshake.
Can’t wait for freezer time? Pour the blended mix into a tall nostalgic ice cream glass, add a swirl of coconut whip, and sip/spoon your way through a cool, creamy, dreamy throwback. Instant summer joy.
Pour the remaining (or all, if you didn’t drink it) mixture into Magnum-style silicone molds. Tap gently to settle. Insert popsicle sticks.
Freeze for 4–6 hours or overnight, until fully set.
Dip frozen bars in melted carob coating, then immediately sprinkle with crushed Cocorolls and freeze-dried strawberries before it hardens
Let the coating set in the freezer for 10–15 minutes, then dig in like a happy kid with excellent taste.
Recipe Note
This recipe was created by Jodi, the original founder of Missy J’s, and shared with love for the brand.