Storage Tips

• If not eating immediately, place the chocolate-coated ice pops in a food-safe bag or airtight container and store them in the freezer.
• These homemade Magnums will keep for up to 3 months, perfect for enjoying on hot days or as a quick dessert.

Why You’ll Love This Recipe

• Nutritious & Delicious: Packed with fruit, yoghurt, and a hint of sweetness.
• Customisable: Swap strawberries for your favourite fruits, or leave out the beetroot for a simpler flavour.
• Freezer-Friendly: These Magnums keep for up to 3 months!

Tips & Variations

• Skip the Beetroot: If you prefer a simpler flavour, leave out the beetroot—it’s optional but adds a lovely pink colour and extra nutrients.
• Try Different Fruits: Swap strawberries for mango, raspberries, or blueberries for a fun twist.
• Dark Chocolate Option: For a richer taste, use dark chocolate instead of milk chocolate.
• Coconut oil – Helps the chocolate to stick to the ice pops, its recommended but not essential 

Final Thoughts

These Healthier Homemade Magnums are a delightful treat that combines the indulgence of a classic Magnum with the wholesome goodness of yoghurt and fruit. Perfect for summer afternoons, weekend desserts, or whenever you need a little pick-me-up.

Give them a try and let me know how they turn out! 

Healthier Homemade Magnums

These are great fun to make at home and a super way to get the good stuff into the the kids with out complaint! With a creamy strawberry-yoghurt base and a luscious chocolate coating, they’re a fun and satisfying dessert the whole family can enjoy. Plus, they’re easy to make and store, so you’ll always have a sweet treat ready to go.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Freezing Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Snack

Servings 4 ice pops

Ingredients

  

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For the Ice Pops (Makes 4)

• 1 cup frozen or fresh strawberries (150g)
• ½ cooked beetroot (optional, for colour and added nutrients)
• 1 small banana
• 200 g Greek or plain yoghurt
• Dash of honey or maple syrup (to taste)
• 1 tsp vanilla extract

For the Chocolate Coating

• 400 g milk chocolate melted
• 2 tbsp coconut oil melted
• Tip: Use any leftover chocolate to drizzle over fruit.

Instructions

 

• Prepare the Ice Pop Moulds

  Place your ice pop moulds on a tray to make them easier to transfer in and out of the freezer.
• Blend the Ice Pop Mixture

  Combine the strawberries, beetroot (if using), banana, yoghurt, honey/maple syrup, and vanilla extract in a blender. Blend until the mixture is completely smooth.
• Fill the Moulds

  Spoon the mixture into your prepared moulds, making sure they’re evenly filled. Insert sticks and place the tray in the freezer. Freeze for at least 4 hours, or until solid.
• Melt the Chocolate

  Melt the chocolate and coconut oil in a microwave-safe bowl, stirring every 30 seconds to prevent burning. Once melted, transfer the chocolate to a tall glass for easier dipping.
• Dip the Ice Pops

  Remove the frozen ice pops from their moulds and dip each one into the melted chocolate, ensuring a full and even coat. Work quickly, as the cold ice pops will cause the chocolate to harden fast.

Video

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Keyword Chocolate, Gluten Free, Ice Cream, Snack

Tried this recipe?Let us know how it was!