Healthy ‘Magnum’ Ice Cream (Chocolate-Covered Ice Cream Bar)

Treat your sweet tooth with these healthy ‘Magnum’ ice cream bars! Only 5 ingredients are needed that is free from dairy, gluten, refined sugar, and additives. They are so creamy, chocolatey, decadent and wholesome, you won’t believe how easy they are! 

Would it blow your mind to know that you can make vegan ice cream from scratch in minutes? These healthy homemade ice cream bars are the summer treat you didn’t know you needed. with a chocolate shell on the outside and slivered almonds, so tempting. They’re not complicated to make, and the ingredients are simple.

The Healthier Ice Cream You’ve Been Craving

Lately, “healthy Magnum ice cream” has been popping up all over TikTok, Pinterest, and wellness food blogs, and for good reason. It takes the classic indulgent chocolate-dipped ice cream bar and gives it a clean, dairy-free makeover. Think: creamy banana “nice cream” inside, thick dark chocolate on the outside, and crunchy nuts in every bite.

We all love a good indulgence, but sometimes you want something sweet and feel-good. That’s where these homemade healthy Magnum ice cream bars come in. They’re cold, creamy, crunchy, and dipped in real chocolate but made with whole ingredients like banana, peanut butter, and yogurt. No weird additives, no guilt, just pure frozen joy.

Why You’ll Love This Recipe

• Bananas bring the natural sweetness, so you won’t miss the added sugar, especially when paired with that rich, crunchy chocolate shell, boom it’s a dream come true!
• Banana + peanut butter = the ultimate flavor duo. If that’s your vibe, don’t miss my peanut butter yogurt bark recipe, too! The texture contrast of soft ice cream and snappy chocolate shell is everything
• Kid-approved, parent-loved. These bars are a fun, healthy treat your kids will love, and you’ll feel great about what’s inside. If you have children, this recipe is a must! Your kids will love having ice cream, and you’ll be happy knowing they’re eating a healthy treat.
• Customizable. From the filling to the coating, you can mix, match, and create your perfect version every time. You can switch up the nut butter or add toppings like sea salt or coconut flakes

Ingredients of Healthy ‘Magnum’ Ice Cream

Ice Cream

• Cavendish is the sweet, creamy base for vegan ice cream. You could say it’s a rite of passage to switch to banana “nice cream” when you turn plant-based!
• Greek Yogurt; for richness and tang, use coconut yogurt for a vegan version
• Peanut Butter; Cashew butter is great to use in a recipe like this because it has a milder taste. If you’re allergic to nuts, you can always use a seed butter like tahini or sunflower seed butter. provides richness and pairs beautifully with chocolate and banana.
• Milk, dairy, or plant-based, just enough to blend

Chocolate Cover

• Milk Chocolate: You can use plain baking cocoa or cacao powder will add a rich chocolatey taste, but also lots of antioxidants!  I prefer dark chocolate to milk as it adds a richer and more decadent taste to these magnums. Of course, you can use any chocolate you like. Just make sure you use a chocolate that melts well to make sure you can easily coat the magnums. 
• Baked Slivered Almonds; adds that signature Magnum crunch

How to Make Healthy ‘Magnum’ Ice Cream

Start by placing all your ice cream ingredients which are frozen bananas, Greek yogurt, peanut butter, and milk, into a tall measuring glass or blender jug.
Using a hand blender or high-speed blender, blend the mixture until it becomes completely smooth and creamy.

To get that silky texture, pour the blended mixture through a fine-mesh strainer into a clean measuring glass or bowl. Next, pour the strained mixture into your ice cream molds. Tap the molds gently on the counter to release any trapped bubbles.
Insert sticks, then place the molds in the freezer for at least 4–6 hours, or until the bars are completely frozen and firm.

Once your ice cream is frozen solid, it’s time for the fun part: the crackly chocolate coating!
In a heat-safe bowl, gently melt the milk chocolate (or vegan chocolate) using a double boiler or microwave in 20-second intervals, stirring in between.
Once melted and smooth, stir in the baked slivered almonds for crunch. Let the chocolate cool slightly so it’s still pourable, but not hot.

Carefully remove the frozen ice cream bars from the molds. Then, dip each bar into the chocolate-almond mixture, turning to coat all sides evenly.
The chocolate will harden almost instantly when it hits the cold surface.

Dip and Enjoy!

You can enjoy them right away, or place them on a parchment-lined tray and pop them back in the freezer to fully set.
Store any extras in an airtight container for up to 2 weeks if they last that long!

These healthy Magnum-style bars give you all the indulgence of a classic ice cream bar, with none of the guilt. They’re perfect for kids, summer treats, post-workout snacks, or late-night dessert cravings — and they’re totally customizable.

Recipe Notes

• If the milk chocolate almond is too thick, add ¼ cup coconut oil to thin the chocolate. This also helps create a smoother shell.
• No Mold? No problem! Pour the blended base into a parchment-lined loaf pan. Once frozen, cut into rectangular bars and insert wooden sticks before dipping.
• Try different nut butters (almond, cashew) or sprinkle the chocolate shell with sea salt, crushed freeze-dried berries, or shredded coconut for extra flair.

Since you love chocolate, here for other chocolate recipes:

Try this recipe! 

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

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