Strawberry & Lemongrass Magnum Ice Creams

Another day, another Magnum recipe…

I can’t stop making them!

These homemade vegan Strawberry & Lemongrass Ice Creams aren’t to be missed, though. It’s the perfect summery recipe and is creamy, dreamy and packed with goodness.

It is also fairly simple to make (the agar agar step is important for helping to keep the ice cream creamy, so please don’t skip it here!) and are seriously addictive…

I made them in collaboration with my friends at Dhow Nature Foods, whose lemongrass also makes the most delicious iced tea!

Sam x

Strawberry & Lemongrass Magnum Ice Creams


  • For the strawberries:
  • 450g strawberries, hulled and chopped
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • For the ice creams –
  • One x 250ml package coconut cream
  • 1 tsp agar agar
  • 1-2 tbsp Dhow Lemongrass
  • 1 cup cashews, soaked 4-6 hours and drained
  • 3-5 tbsp maple syrup (to taste)
  • 1 tsp vanilla extract
  • For the coating:
  • 170g dark chocolate, finely chopped
  • 1 tbsp coconut oil


  1. Start by preheating the oven to 180C, then line a baking tray.
  2. Toss together the prepped strawberries with the maple syrup and vanilla. Arrange on baking sheet and bake for 25-30 minutes, or until tender and juicy. Remove from the oven and let cool completely, before draining off the juices (feel free to save for smoothies!)
  3. In the meantime, gently warm the coconut cream with the agar agar and lemongrass, stirring until warm and the agar agar has dissolved. Remove from heat and allow to steep for at least thirty minutes. Remove lemongrass with a sieve.
  4. To make the ice creams, blend the strawberries with the steeped coconut cream, drained cashews, maple syrup (to taste) and vanilla.
  5. Pour into ice cream moulds and place in freezer to set overnight.
  6. Once ready to serve, gently melt the chocolate and coconut oil in a bain-marie. Stir until smooth. Remove ice creams from their moulds, then dunk in the melted chocolate and lay on a piece of baking paper to firm up.
  7. Eat immediately, or place back in the freezer until ready to enjoy (allow to come to room temperature for ten mins or so before eating)!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

Leave a Reply

Your email address will not be published. Required fields are marked *