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Vegan Peanut Butter Magnum

Vegan Peanut Butter Magnum

Course Dessert
Keyword dairyfree, nicecream, sugarfree, summer
Servings 4


  • 1/2 cup cashews
  • 1/2 cup coconut milk
  • 3 - 4 tbsp agave syrup/ maple syrup
  • 1 tbsp vanilla paste
  • 1 pinch of salt
  • 1/3 cup oat milk
  • 100 g vegan chocolate
  • 1 cup peanut butter


  • Add the first 4 ingredients to your blender and blend until you get a smooth creamy texture.
  • Pour into your ice cream molds.¬†Transfer to the freezer for at least 5 hours or overnight.
  • Release the magnums and dip each of them into the peanut butter. If you have a very thick peanut butter, microwave the jar for 30 seconds or warm up in a water bath until liquid.
  • After dipping your magnums in peanut butter return them to the freezer for an hour before placing them on a sheet of baking paper.
  • Melt your chocolate and dip the magnums into the chocolate. Return to the freezer for 10 minutes and then enjoy your Vegan Peanut Butter Magnums one at a time!