Magnum Ego recipe: same great taste, less guilt


According to its marketing Magnum Egos are described as ‘nothing but pure decadence’ –  which we would have to agree with. So of course we needed to take this treat and make it guilt-free. The ice cream may have a slight banana taste but I promise the caramel is spot on and the chocolate has its cracking factor. This is one of those desserts that is simple to make but does require some patience as you allow the different layers to set.  So before you give in and eat it raw, claiming that cookie dough is always so much better unbaked, we promise the wait is well worth it.

Magnum recipe

Magnum Ego Recipe

Free from gluten, dairy, refined sugar and nuts
Raw, Vegan, Paleo
Makes 6 small or 4 large


Ice Cream
1 cup coconut cream 
1 large frozen banana
1 teaspoon vanilla

3/4 cup melted coconut oil
3/4 cup raw cacao
1/4 cup maple syrup/rice malt/coconut nectar

1 cup soft dates
2 tablespoons tahini



Ice Cream

  1. Blend everything together and pour evenly into ice cream moulds
  2. Freeze for 1 hour
  3. Remove and insert popsicle sticks into the centre
  4. Freeze for 6 hours or until set
  5. Remove the ice creams for their moulds. Run under hot water to help loosen
  6. Place on a tray and return to freezer

Chocolate Part 1

  1. Whisk everything together
  2. Remove magnums from freezer
  3. Dip each magnum into the chocolate and return to freezer
  4. Set the remaining chocolate aside


  1. Blend everything together – You may need a little water to help blend
  2. Remove ice magnums from the freezer
  3. Distribute caramel thickly and evenly on to one side and the edges of the magnums
  4. Return to freezer for 1-2 hour or until the caramel has set

Chocolate Part 2

  1. Remelt the chocolate over a bowl of hot water
  2. Dip each ice cream into the chocolate until it is all gone
  3. If a cool day you can enjoy it straight away or set in the freezer for 15 minutes


  1. Enjoy straight from the freezer or let it sit for a few minutes to allow the ice cream to soften
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James McLoughlin
James McLoughlin is the cofounder of Green Press, a true pioneer in the health and wellness space, dispelling the stigma that health is boring. Green Press was created to help people feel alive. Their flagship cafe in Melbourne, informative blog, and online store offer an inspiring insight into the world of healthy living. James works closely with his brother Miles, both received their nutritional education in NYC. Chef Miles worked at multiple Michelin Star winning restaurants in Manhattan whilst James managed both a Manhattan restaurant and a juicing food truck. The brothers decided they were ready to go out on their own and moved to Melbourne, Australia and open the city's first organic cold pressed juice bar, launching Green Press in November 2013. Green Press now shares it's healthy message online through their online store and blog where you can find healthy recipes, lifestyle tips and inspiration.