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  • Writer's pictureGutsy Baker

Caramel Vanilla Magnum Ice Cream Bars (Dairy Free, Paleo, Low Fodmap)

I promise I make more than ice cream around here! I actually just started making ice cream this year as a quarantine activity, and I’m just realizing how fun it can be and what I can create with it. Where was I all my life? I guess I was out eating “normal” ice cream!? If you’ve been following me for awhile, you know I’m also a huge fan of copycat recipes. Something is just so satisfying about remaking something that already exists out of whole healthy ingredients and having it taste the same or better than the original. And with it being so hot outside, no better time to make these little bars. They’re fun to make and taste divine. They won’t last long!

Speaking of hot outside, I’ve been quarantining with my family this whole time on the east coast, which don't get me wrong it's been nice to have company and time away from the city, but with the end of summer approaching, I’m definitely feeling a little depressed. I've always been a summer girl and had dreams of moving to California since a teenager. I moved there 12 years ago and being in the northeast for almost the whole year, I can say I will probably never move back. I am so spoiled by the warm sunshine and weather, endless outdoor activities, and of course all the healthy eating spots and healthy lifestyle. Oh and Disneyland, obviously. I really feel like living in California has helped me heal, but that’s a story for another day.

Ok, let’s make these bars!

What is in these Magnum Bars?

Coconut milk or cream: This is the base of your ice cream and your caramel. Coconut milk has a high healthy fat content so works the best for thick creamy ice cream, and caramel sauce

Vanilla Extract: If you are making vanilla ice cream you need vanilla extract. You can also use paste here

Gelatin Powder: This makes your ice cream creamy and reduces iciness once frozen

Honey: This is the sweetener I used for the ice cream but I typically don’t use honey because of the fodmaps and the sugar content.

Sea Salt:

Coconut Sugar: This the sugar of your caramel base. It's my go-to sweetener. It’s low glycemic and does not taste like coconut!

Coconut Oil: This solidifies your caramel

Melted chocolate chips or chocolate bar: This is the chocolate coating on your bars

Almonds: These get mixed into the coating, but you can omit or use buckwheat groats if you are nut free

Ice Cream Layer

Ice cream layer:

You can use any of your favorite ice cream

OR make my vanilla:

- 1 can of coconut milk or coconut cream

  • 1 tbsp of vanilla extract

  • 2 tsp of unsweetened gelatin powder

  • 4 tbsp of honey (or preferred sweetener)

  • pinch of sea salt

The caramel layer:

-1 can of coconut milk or cream

-1/3 cup plus 1 tbsp of coconut sugar

-1 tsp vanilla

-1 tsp coconut oil

-Sprinkle of sea salt

The chocolate layer:

-1 cup of paleo or dairy free chocolate chips

-1 tsp coconut oil -1-2 tbsp of crushed almonds

Make the ice cream:

  1. Add coconut milk to a saucepan. Sprinkle gelatin on top and wait 2-3 minutes for a skin to form. Whisk in and turn on heat.

  2. Let simmer at a low boil for about 3 minutes. Remove from stove and let cool.

  3. Refrigerate overnight or until completely cold and a pudding-like texture.

  4. You can now churn this mix in your ice cream maker, or whip up with a whisk or blender until smooth and creamy. However, churning will make it more creamy after frozen.

Make the caramel:

  1. On stovetop, mix the coconut milk and coconut sugar and bring to a slow boil. Reduce heat and let simmer for 45-50 minutes. It will become a caramel: bubble up, get thick and coat the back of a spoon.

  2. Remove from heat and add in vanilla, oil and sea salt. Let cool on countertop and then refrigerate until cold. It’ll thicken up once cool.


  1. In a silicone ice cream mould, pour a bit of caramel into cavities until bottoms are covered. If you only have moulds that stand up/vertical, you can swirl the mold with caramel so edges are covered

  2. Freeze for 5 mins until set

  3. Add in your chocolate ice cream mixture to the top of moulds. The ice cream should be melty and soft. Freeze one hour until set.

  4. Remove from freezer. Heat the chocolate with the coconut oil in a microwave safe bowl in 30 second increments until fully melted. Add in the crushed almonds. Dip the bars into the chocolate or use a spoon to cover the bars in chocolate. Place on parchment on a baking sheet and return to freezer to set and chocolate is hardened.

Enjoy these Mag-NOM NOMs!

Recipe notes:

- You can use any ice cream in these if you don’t want to make your own, just make sure it is soft and melted before you spoon on top of the caramel layer. Then smooth over the top with a knife

- You can omit the caramel if it’s too time consuming. They’re great without it, too. It just adds a little extra yum

- You can also substitute the almonds for other crushed nuts or use buckwheat groats for a crunch in the chocolate coating. Alternatively, you can sprinkle any toppings on the chocolate before it hardens

- These are best enjoyed when out of the freezer for 5-8 minutes after they are completely frozen. The ice cream with soften up a bit and they’ll be nice and creamy

Let me know if you make these Magnum Ice Cream Bars! I’d love to hear how they turn out. And if they’re kid approved!



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