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Magnum Vegan Chocolate & Berry

Suggested recipe for 4 people

Give your guests the pinnacle of pleasure with this sumptuous vegan dessert. Velvety vegan ice cream, encased in chocolate and enriched by a subtle strawberry mousse. Your guests will be wishing they could eat the ice cream sticks too.

Magnum Vegan Classic


  • 4 Magnum Vegan Classic ice creams
  • 20 blueberries 
  • 8 strawberries 
  • 4 blackberries 
  • 8 tablespoons of strawberry sauce (alternative: strawberry jam mixed with water to make it less thick)
  • Vegan cookie crumble  
  • Purple flower petals (optional)

For the white-chocolate flavour strawberry mousse

  • 40 g Vegan white chocolate alternative 
  • 30 g Strawberry jam 



  • Heat the strawberry jam in a pan and stir occasionally.
  • For the mousse, place the vegan white chocolate alternative in a heat-proof bowl, cover and set over boiling water until melted. Once melted, mix in the strawberry sauce well.
  • Whisk vegan cream alternative into soft peaks then gently add the white chocolate strawberry sauce, mixing it together with a tablespoon until a soft mousse forms.

Plating - To be served immediately

1. Place a tablespoon of strawberry sauce a couple of inches from the edge of each plate. With a spoon or a palette knife, spread the sauce across the centre in a straight line.

2. Take the Magnum Vegan Classic ice creams from the freezer and place at the centre of each plate.

3. Generously spoon the mousse on top of the Magnum.

4. Decorate with the fruits, vegan cookie crumble and flower petals of your choice. For a final touch dust with gold sprinkles.


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