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Quick and Easy Red Velvet Magnums


Quick and Easy Red Velvet Magnums

Red Velvet Magnums

Ice Cream
  • 1 cup coconut cream
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond butter
  • 2 tablespoons honey*
  • 1 tablespoon maple syrup
  • 1 tablespoon red powder**
  • 1 teaspoon vanilla extract
  • 200 grams dark chocolate, melted
  1. Place the ice cream ingredients into your processor and blend until the mixture is smooth and well combined.
  2. Pour the mixture into mini silicon magnum moulds or mini silicon muffin moulds and place in the freezer to set.
  3. Once set dip each ice cream into the chocolate to coat. Return the ice creams to the freezer to set.
  4. Eat and enjoy.

*you can use rice malt syrup if you prefer.

**The powder I use for the red colouring is the Velvet Latte from The Source, it is a product I fell instantly in love with. If you cannot get into The Source red superfood powders are readily available from supermarkets and health food stores. Alternatively, you can use the juice from tin beetroot or omit the powder altogether, this will change the colour but not the taste.

If you are enjoying the recipes I would be thrilled if you had a moment to check out the books. With love and gratitude, B x

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Quick and Easy Red Velvet Magnums
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Beryl Dorrington November 20, 2018 - 8:11 pm

not yet tried bu

Beryl Dorrington November 20, 2018 - 8:12 pm

not yet tried but I am going to. Have to go to town to purchase the items and that will not be until, Friday.

Carolyn January 8, 2019 - 11:40 pm

I’ve successfully used regular muffin tins with paper liners in the past. Spraying the paper with a little oil/cooking spray helps to stop them sticking.

Tim November 23, 2018 - 5:28 pm

How many does this make, please? What would you set them in if you don’t have the silicone moulds?

Lale Malkoc March 26, 2019 - 1:13 pm

I’ve just made a batch of these and got 5 ice creams in the mini silicone moulds.

Quick and Easy Red Velvet Magnums – Healthy Good Life November 24, 2018 - 7:51 pm

[…] post Quick and Easy Red Velvet Magnums appeared first on Wholefood […]

Karen November 28, 2019 - 10:08 pm

We have nut, egg and avocado allergies, are there any substitutes for almond butter please?

Caroline July 1, 2020 - 7:38 pm

Absolute fave! Super easy to make as well in no time at all 😊 I have small moulds n this made 10 icecreams.

Kylie November 1, 2020 - 4:29 am

I made these today in silicone muffin pans and got 6. I made up a double batch of the chocolate topping for the peppermint slice and coated the ice creams (6tbsp cacao, 4tbsp coconut oil, 2tbsp maple syrup – all doubled). They were AMAZING! My husband said they might even be better than my baked cheesecake (which has been his favourite dessert for years)!

As 6 won’t last us long, I made another batch with greens powder and peppermint essence. Looking forward to trying these too.


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