These Vegan Coffee Chocolate Magnums are a creamy, dreamy frozen treat that brings together the rich flavors of coffee and dark chocolate in a plant-based dessert. With a velvety coffee-infused ice cream base coated in a crisp chocolate shell, they are the perfect indulgence for hot days or any time you’re craving something sweet and satisfying without dairy.

Why You’ll Love This Recipe

These magnums are the ultimate combination of luxurious flavor and wholesome ingredients. Whether you’re vegan or just looking to cut back on dairy, you’ll love how creamy and indulgent these treats taste without any compromise. Plus, they’re made with simple ingredients like cashews, coconut milk, and espresso, making them not just delicious, but better for you too. They’re also freezer-friendly, making them perfect for make-ahead treats.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Raw cashews
Full-fat coconut milk
Maple syrup
Espresso or strong brewed coffee
Vanilla extract
Salt
Vegan dark chocolate
Coconut oil

directions

Soak the cashews in hot water for at least 1 hour (or boil them for 10 minutes for a quicker option).
Blend the soaked cashews with coconut milk, maple syrup, coffee, vanilla, and a pinch of salt until smooth and creamy.
Pour the mixture into popsicle molds and insert sticks.
Freeze for at least 6 hours, or until completely solid.
Melt the dark chocolate with coconut oil until smooth.
Remove the magnums from the molds, dip them into the melted chocolate, and let the shell set.
Optional: drizzle with extra chocolate or sprinkle with toppings like crushed nuts or cacao nibs.
Store in the freezer until ready to enjoy.

Servings and timing

This recipe makes about 6 magnums.
Prep time: 15 minutes
Freeze time: 6 hours
Total time: approximately 6 hours 15 minutes

Variations

Add a swirl of peanut butter or almond butter into the ice cream base for extra flavor.
Use decaf coffee if you want to enjoy them later in the evening without the caffeine buzz.
Sprinkle crushed hazelnuts or shredded coconut over the chocolate coating before it hardens.
Add a touch of cinnamon or cardamom for a spiced twist.

storage/reheating

Store the magnums in an airtight container in the freezer for up to 2 weeks. Keep a piece of parchment paper between each to avoid sticking. No reheating needed—just allow them to sit at room temperature for a couple of minutes before eating if they’re too firm.

FAQs

What can I use instead of cashews?

You can substitute raw macadamia nuts or silken tofu for a similar creamy texture.

Can I make this recipe without a high-speed blender?

Yes, but soak the cashews longer and blend in stages for a smoother consistency.

Is there a substitute for coconut milk?

You can use another full-fat plant milk like oat cream or soy cream, but the richness may vary.

How strong should the coffee be?

Brew a strong espresso or double-strength coffee for the best flavor.

Can I skip the coffee for a kid-friendly version?

Yes, just replace it with plant milk and a little extra vanilla for a vanilla-chocolate version.

What’s the best chocolate for coating?

Use vegan dark chocolate with at least 70% cocoa for a crisp, rich shell.

How do I keep the chocolate shell from cracking too much?

Let the magnums sit at room temperature for a minute before dipping to reduce temperature shock.

Can I make mini versions?

Yes, use smaller molds or ice cube trays with mini sticks for bite-sized treats.

Will they taste strongly of coconut?

The coconut flavor is subtle, especially with the strong coffee and chocolate flavors.

Can I use instant coffee instead of brewed?

Yes, dissolve 1–2 teaspoons of instant coffee in a small amount of hot water.

Conclusion

These Vegan Coffee Chocolate Magnums are proof that plant-based desserts can be both indulgent and wholesome. With just a handful of simple ingredients, you can create a luxurious frozen treat that satisfies coffee and chocolate lovers alike. Perfect for summer days or anytime cravings, they’re a must-try for anyone looking for a dairy-free twist on a classic favorite.

Vegan Coffee Chocolate Magnums