Brownie Ice cream Bars with Salted Caramel Swirl

This is a copycat of Magnum’s new Brownie ice cream bars, but these are more delicious, vegan, gluten free, and wholesome.




  • 200g / 7 oz pitted dates
  • 2 tbsp nut or seed butter of choice
  • 1/2 tsp vanilla extract
  • 30g / 1,1 oz cocoa powder
  • 20g / 0,7 oz oat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • A hearty pinch of salt

Ice cream*

  • 400g frozen banana in chunks
  • Milk of choice
  • A pinch of salt
  • 1/2 tsp vanilla bean powder or extract

Caramel sauce

  • 4 tbsp liquid sweetener of choice
  • 2,5 tbsp nut butter of choice
  • A big pinch of salt
  • A splash of vanilla extract

Chocolate coating

  • Approximately 150g / 5,3 oz dark chocolate, melted**


  1. Preheat the oven to 150ºC / 300ºF and prepare a brownie pan by greasing and lining it with parchment paper. To make process of taking the bars out of the mold easier later, line all side of the pan with parchment paper. My brownie pan was 35×15 cm / 14×6 inches.
  2. In a food processor, start to process the dates, nut butter, and vanilla until smooth. Add the rest of the brownie ingredients and process until combined. If too dry, add a splash of water. Transfer to the prepared pan and flatten out using a wet spatula or your hands. Bake for 20 to 25 minutes until firm and chewy. Let cool.
  3. In a food processor or powerful blender, mix the frozen banana with a splash or two of milk until soft serve texture.
  4. While the food processor is running, combine all the ingredients for the caramel sauce in a small bowl.
  5. Transfer the ice cream to the brownie pan and smooth out. Dollop the caramel sauce on top and run a knife through to create a swirly pattern. Let set in the fridge for 6 hours or over night.
  6. Take it out of the fridge, cut up into bars. Either you can dip the entire bar in melted chocolate or drizzle the chocolate on top. If you’re not a food blogger who needs pretty photos like me, I’d recommend drizzling the chocolate. Serve and enjoy! Store in the freezer in an air tight container.


*You can substitute the nice cream with equivalent amount of ice cream of choice. Also, if you’d like the nice cream to be extra creamy, add around 3-5 tbsp of nut or seed butter. I’d recommend using cashew butter for most neutral taste, but any nut or seed butter should work.

**If you’re going to dip your bars and want a thin chocolate coat, mix in 1 tbsp of coconut oil with your chocolate.

Keywords: Brownie ice cream bars, salted caramel sauce, healthy, gluten free, healthy, dairy free. vegan Magnum ice cream

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