Go Back

Strawberry & Banana Magnum

Minako Umehara – Australia
Course Dessert, Ice Cream
Servings 8 Magnums


For Strawberry & Banana ice cream:

  • 1 can coconut custard
  • 1 banana about 120g
  • 200 g strawberries
  • 2 Tbsp. maple syrup
  • 1 tsp vanilla extract

For chocolate coating:

  • 150 g coconut oil
  • 50 g raw cacao powder
  • 5-6 Tbsp. maple syrup


  • Place all the ingredients for the ice cream into a blender and process until smooth. Taste the mixture and add more maple syrup if you wish.
  • Pour the mixture into ice cream moulds and insert wooden sticks. Freeze more than 6 hours or until completely set.
  • Place a parchment paper on the baking sheet. Remove pops from the moulds and place them on the prepared sheet. Return to freezer while preparing the chocolate.
  • Place all chocolate coating ingredients in a metal mixing bowl. Melt slowly in a double boiler.
  • Transfer melted chocolate to a tall cup or glass. Remove pops from freezer and dip each pop 6-7 times in chocolate. I recommend dipping the first 4 pops, returning them to the freezer, then dipping the rest. Store in the freezer until ready to eat.
Keyword Banana, Homemade ice cream, Ice Cream, Magnum, Strawberry, sugar-free, vegan