Strawberry Mini Magnums

Crisp snap, velvety center. The ultimate clean summer obsession.

Indulge in that iconic Magnum shell snap without the dairy bloat. Packed with gut-loving probiotics and anti-inflammatory strawberries, it’s pure, guilt-free summer luxury in every single bite.

To get that classic magnum look, I use these Magnum Ice Cream Molds—they come with the wooden sticks and are easy to fill!

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Strawberry Mini “Magnums”

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Total Time:

5 mins active + 6 hours freezing

Yield:

8–10 mini magnums

Print this Recipe

These easy, sweet, and velvety strawberry ice cream magnums are the ultimate afternoon snack or guilt-free dessert for hot urban days. Made with just three whole-food base ingredients, each bar is packed with anthocyanin antioxidants from organic strawberries, gut-loving probiotics and healthy fats from coconut yogurt, and just enough natural fructose from agave to keep it low-glycemic. It’s a clean treat that leaves you feeling refreshed and vibrant, without the inflammatory dairy bloat.

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Ingredients

For the Strawberry Ice Cream Base

388g frozen strawberries (organic)

180g coconut yogurt

30g agave syrup

Raw chocolate (optional for drizzling)

Dried raspberry (optional for decorating)

For the Magnum Magic Shell Coating

50g cacao butter or coconut oil

70g fresh strawberries

20g coconut yogurt

Instructions

1. Prep the ice cream molds: Arrange your silicone molds flat on a small tray or cutting board so they remain perfectly level. Slide the wooden sticks into the center slots before filling.
2. Blend the base: Place all the ice cream base ingredients into a high-power electric mixer. Blend on high speed until completely smooth and velvety. Stop the blender a few times to scrape down the sides with a spatula to protect your mixer's motor.
3. Fill & freeze: Spoon or pipe the mixture into the molds without overfilling. Tap the tray gently on the counter to remove any trapped air pockets. Transfer the tray flat into the freezer and let them sit for a minimum of 6 hours.
4. Make the coating: Melt the cacao butter over a bain-marie, then pour it into a blender with the strawberries and coconut yogurt. Blend until ultra-smooth and transfer to a tall glass.
5. Dip and Snap: Line a plate with baking paper. Pull the frozen strawberry pops out of their molds. Dip each pop entirely into the tall glass of warm coating, pull it straight up, and let the excess drip off. It will instantly harden into a shell within 30 seconds!
6. Decorate: While the shell is still slightly wet, quickly scatter your crushed dried raspberries over the top or drizzle with a bit of melted raw chocolate. Place them on your prepared plate and store them in the freezer until you are ready to indulge.

Chef’s Notes & Tips

Strawberry Taste: Opt for fresh organic strawberries. Freezing them thinly sliced before blending provides a noticeably creamier texture. If your organic strawberries are exceptionally ripe and sweet, you can skip the agave sweetener entirely.

Freezing time: Keep the ice creams in their silicone molds for a minimum of 6 hours and a maximum of 24 hours.

Storage: Secure the coated ice cream in an airtight container with layers of baking paper between them for up to 3 months in the freezer.

Allergens: Free from the 8 most common allergens.

Dietary Notes: Gluten-free, Dairy-free, Vegan, Vegetarian, Nut-free.

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