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4 ice creams
How to make Ulu Hye's

Vegan Magnum Ice Creams

Look no further, the healthiest magnum ice cream is here! These vegan magnums are super easy to make and free from refined sugar. We just love adding protein powder to our treats. The protein component helps us feel full, stabilisers our blood glucose levels and being vanilla, gives a delicious taste without being overly sweet. Enjoy!

You will need 4 ice-cream moulds for this recipe.


  • 3 chopped frozen bananas
  • 1/4 c coconut cream
  • 1 tsp Almond Mylk Base (just the base, not the made milk)
  • 1 tbsp maple syrup
  • 1 tbsp vanilla protein powder
  • 100g melted dark chocolate
  • 2 tbsp activated buckwheat (check out Loving Earth)



Place all ingredients in your high speed blender or food processor and process until you have a smooth, lump free consistency

Pour mix into your ice cream mould and smooth out any lumps or bumps

Pop into your freezer over night or for at least 4-6 hours

About an hour before you want to eat your ice creams, double boil the dark chocolate and melt

Once melted, place into the fridge to cool down. This will make dipping your ice creams easier. Don't cool down so much that it solidifies - you still want to be able to pour

Decorate your ice creams how you like. We did the following - dip ice cream into the chocolate and cover completely, then sprinkle activated buckwheat on top, dip the top of your ice cream and drizzle chocolate across, forming zig zag lines, dip ice cream into chocolate, covering completely

Consume straight away or pop back into the freezer for later!

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