Healthy Homemade Magnum Ice Cream (High Protein, No Added Sugar) -

8-10g Protein No Added Sugar 260 Calories Makes 4 Bars

⏱️

Prep Time

10 mins

❄️

Freeze Time

5 hours

🍽️

Servings

4 bars

📊

Calories

260 kcal

Creamy on the inside. Crisp dark chocolate shell on the outside. The satisfying SNAP when you bite through. This Healthy Homemade Magnum gives you everything you love about the classic — with banana and Greek yogurt as the naturally sweet, protein-packed base.

No ice cream machine needed. No refined sugar. Just 8–10 grams of protein per bar, 260 calories, and that irresistible Magnum-style chocolate almond coating that will make you wonder why you ever bought the store-bought version.

🍫 Why You’ll Love These Magnum Bars

💪8–10g protein per bar

🚫No added sugar

🍌Naturally sweetened

🍫Dark chocolate shell snap

🥜Peanut butter richness

😍Tastes like the real thing

🍫 Healthy Homemade Magnum Ice Cream

8–10g Protein · No Added Sugar · 260 Calories · Makes 4 Bars

📋 Ingredients

For the Ice Cream Base

✓2 ripe bananas (240g / 8.5oz)
✓150g (½ cup) Greek yogurt
✓2 tbsp (30g) peanut butter
✓60ml (¼ cup) milk of choice
✓½ tsp vanilla extract

For the Chocolate Coating

✓150g (5oz) dark chocolate 85% recommended
✓30g (¼ cup) chopped almonds

👩‍🍳 Instructions

Blend the ice cream base — add bananas, Greek yogurt, peanut butter, milk, and vanilla to a blender. Blend until perfectly smooth and creamy.

Pour into popsicle molds evenly. Insert popsicle sticks. Freeze for 4–5 hours or overnight until completely firm.

Melt the dark chocolate gently in a bowl over hot water or in the microwave in 30-second bursts. Stir in the chopped almonds.

Remove bars from molds — run warm water over the outside of the molds for 10 seconds to release them easily.

Dip each bar into the chocolate and let it set for a few seconds — you’ll hear that satisfying snap! Serve immediately or return to freezer. ✨

📊 Nutrition (per bar)

260

Calories

8-10g

Protein

22g

Carbs

16g

Fat

Fiber

💡 Pro Tips for Perfect Magnum Bars

🍌Use very ripe bananas — the sweeter and spottier the better. They eliminate the need for any added sweetener.
🍫Use 85% dark chocolate for the most satisfying snap and deepest flavour. Add 1 tsp coconut oil to the melted chocolate for extra shine.
⚡Work quickly when dipping — the frozen bars will set the chocolate in seconds. Have your tray ready before you start dipping.
🥜No popsicle molds? Use a silicone muffin tin or small paper cups with wooden skewers as sticks.

❓ Frequently Asked Questions

Can I make these nut-free?

Yes! Replace peanut butter with sunflower seed butter and skip the almonds in the coating. Use seeds or coconut flakes instead.

Can I make these vegan?

Yes! Use coconut yogurt instead of Greek yogurt and plant-based milk. The protein per bar will be slightly lower.

How long do they keep?

Up to 2 weeks in the freezer in an airtight container or wrapped individually in cling film.

I don’t have popsicle molds — what can I use?

Silicone muffin tins, small paper cups, or even an ice cube tray all work perfectly. Get creative with the shape!

Made These Magnum Bars? 🎉

Drop a comment and let me know how that chocolate snap felt! Share with someone who deserves a healthy treat today. 🍫💙

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Healthy Homemade Magnum Ice Cream (High Protein, No Added Sugar)