Vegan Strawberry Magnum Ice Cream Bar
This isn’t an ice cream bar… it’s a frozen love story with a crunchy plot twist. The romance begins with creamy sugar-free vanilla ice cream swirled with frozen strawberries and flecked with crushed carob chips—like sweet little love notes hidden inside. Then comes the drama: a silky vegan carob shell that steals the spotlight, followed by a shower of Coconut roll cookie crumbles and freeze-dried strawberry sparkle for the grand finale. One bite and you’ll believe in happily-ever-after… on a stick.” 🍓🍫✨
Equipment
- 1 High Speed Mixer
- 1-2 Magnum-style siliocne bar molds
- 8 Wooden Popsicle sticks
Ingredients
Ingredients
- 2 pints Vegan, sugar-free vanilla ice cream
- 1 cup Frozen Strawberries
- 2 cups Dairy free milk of choice
- ½ cup Missy J's Carob Chips (unsweetened or regular)
Toppings
- ¼ cup Coconut Rolls (crushed)
- ¼ cup Freeze-dried strawberries (crushed)
- 1 1/2 cups Melted Missy J's Carob chips
Instructions
Make Your Dreamy Strawberry Ice Cream Base:
- In a high-speed blender, blend the vanilla ice cream, strawberries, dairy-free milk, carob chips, and vanilla (if using) until smooth and creamy—like a next-level strawberry milkshake.
- Carefully pour mixture into Magnum-style silicone molds. Tap gently to settle. Insert popsicle sticks.
- Freeze for 4–6 hours or overnight, until fully set.
COAT BARS
- Melt (carob or chocolate) in a double boiler.
- Pour melted carob into a tall heat proof glass.
- Dip frozen bars in melted carob coating, then immediately sprinkle with crushed Coconut roll cookies 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.
OPTION: MILKSHAKE
- After blending all the ingredients, pour the delicious mixture into a tall ice cream glass, and enjoy. Its absolutely dvine.