Stop Buying Store Bars! Make These Healthy Homemade Magnum Ice Cream Bars
↓ Jump to RecipeCreamy on the inside, crisp dark chocolate shell on the outside, and that satisfying snap when you bite through! This Healthy Homemade Magnum delivers everything you love about the classic — using banana and Greek yogurt as a naturally sweet, protein-packed base.
No ice cream machine needed, no refined sugar, and zero artificial ingredients. Packed with 8–10g of protein per bar and only 260 calories, this ice cream bar features a rich Greek yogurt and peanut butter filling dipped in an irresistible dark chocolate almond coating.
Once you taste the combination of silky banana-peanut butter cream and crunchy almond dark chocolate, you’ll wonder why you ever bought store-bought ice cream bars! Keep a batch in the freezer for the ultimate guilt-free summer treat.
Healthy Homemade Magnum Ice Cream
- 🥣 High-speed blender
- 🍦 Popsicle molds & wooden sticks
- ☕ Tall heatproof glass or mug (for dipping)
- 🥄 Spatula
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1Blend the Base: Add ripe bananas, Greek yogurt, peanut butter, milk, and vanilla extract into a blender. Blend on high until completely smooth and creamy.
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2Fill & Freeze: Pour the creamy mixture evenly into popsicle molds and insert wooden sticks. Place in the freezer for 4–5 hours or overnight until completely firm.
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3Melt Dark Chocolate: Melt the dark chocolate in a bowl over a pot of simmering water or in the microwave in 30-second bursts. Stir in the finely chopped almonds, then pour into a tall glass or mug for easy dipping.
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4Unmold Bars: Remove frozen bars from molds by running warm water over the outside of the molds for 10 seconds to release them smoothly.
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5Dip & Snap: Dip each bar into the melted dark chocolate mixture. The chocolate will harden within seconds into a crisp shell around the frozen ice cream. Serve immediately or store in the freezer!
- 🍌 Ripe Bananas: Use bananas with plenty of brown spots! The sweeter they are, the richer and sweeter your ice cream will taste without added sugar.
- 🍫 Chocolate Snap: 85% dark chocolate gives the best bitter-sweet contrast and ultimate shell snap. Adding 1 tsp coconut oil to the melted chocolate makes dipping even smoother.
- ⚡ Work Fast: The frozen ice cream will set the chocolate almost instantly. Have a parchment-lined tray ready before dipping!
- 🥜 Mold Alternative: Don’t have popsicle molds? Use small paper cups or a silicone muffin tin with wooden skewers inserted in the center.
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