If you love the classic crunch‑and‑cream combo of a Magnum bar but want a version that’s gluten‑free, dairy‑free, refined‑sugar‑free, and secretly protein‑boosted, these copycat Cookies ’n Cream Magnum Bars are about to become your new freezer staple.

They start with a silky dairy‑free vanilla ice cream base, swirled with rich black cocoa chocolate, then folded with gluten‑free Oreo‑style cookie crumbs for that iconic cookies‑and‑cream texture.

Once frozen, each bar gets dipped in a crisp white‑chocolate cookie shell that cracks just like the real thing.

They’re nostalgic, indulgent, and shockingly simple to make — the perfect healthier summer treat for kids and adults alike.

Love the decadence of a smooth and creamy Magnum bar? Check out my Pistachio Magnum Bars, or my Chocolate Raspberry Magnum Bars next!

These homemade cookies ’n cream Magnum bars are a dream come true for anyone craving a creamy, crunchy frozen treat without the dairy, gluten, or refined sugar.

Made with dairy‑free vanilla ice cream, a swirl of black cocoa chocolate, and a crisp white‑chocolate Oreo shell, they deliver that classic Magnum indulgence in a healthier, high‑protein twist.

Each bite combines smooth vanilla, rich chocolate, and cookie crunch — perfect for summer dessert prep or freezer‑friendly snacks.

Why You’ll Love These Cookies n’ Cream Magnum Bars

• Better‑for‑you indulgence — all the creamy, crunchy satisfaction of a store‑bought Magnum bar with cleaner ingredients.
• Allergy‑friendly — gluten‑free, dairy‑free, and refined sugar‑free so everyone can enjoy.
• Protein boost — a subtle protein addition makes these bars more balanced for snack or dessert.
Kid approved! The kids think they’re indulging in a sugary treat, but they’re actually enjoying a blood sugar balanced snack

Key Ingredients

1 cup coconut cream – just the thick part from the can of coconut cream or coconut milk. I find that most places a can of coconut milk is cheaper than 1 can of coconut cream. You will probably need 2 cans of coconut milk to get your desired amount of cream
1/4 cup coconut milk
1/3 cup vanilla protein powder – this is my favorite clean ingredient + dairy free protein powder. You can use code colleenF10 to save sitewide.
1/4 cup pure maple syrup
2 tbsp cashew butter – adds to the creaminess. Can replace with sun butter, or vanilla oat butter for nut free. Peanut or almond butter are fine, but they have stronger flavor profiles and you’ll be able to taste them stronger (which is fine as long as you like the taste!)
2 tbsp collagen peptides – can omit if you’d like. It ups the protein and adds to the creaminess of the ice cream without leaving it icy.
1 tsp vanilla
1 crushed gluten free oreo type cookie. I like Simple Mills brand
For chocolate ice cream swirl
1/2 tbsp black cocoa powder
For dipping
1 cup white chocolate – I like Pascha organic vegan white chocolate
1-2 crushed oreo type cookies

Process

Blend together coconut cream, milk, pure maple syrup, cashew butter, vanilla protein, collagen, and vanilla
Set aside 1/4 cup
pour remaining mixture into 4 popsicle molds
With the 1/4 cup you set aside add 1/2 tbsp black cocoa powder for a noticeable difference between the vanilla and chocolate swirls. Regular cocoa powder will taste fine also
Gently swirl it into your vanilla ice cream, if you want that classic cookies n cream magnum swirl
Freeze for 4 hours
Melt white chocolate in 30 second intervals until smooth, stirring in between each interval
Add crushed chocolate cookies and pour into a tall glass for easier dipping
Dip popsicles into the white chocolate, allow excess to drip off, then place on parchment paper and back to thee freezer for a few min for the chocolate to firm
Enjoy!

FAQ

Can I use regular Oreos?

Yes! If you’re not gluten‑free, classic Oreos work perfectly for the cookie crunch.

What’s the best dairy‑free ice cream base?

Coconut or cashew‑based ice creams hold up best for dipping and freezing.

Can I swap the white chocolate?

Try dairy‑free dark or semi‑sweet chocolate for a richer version.

How do I store them?

Keep in an airtight container in the freezer for up to 2 weeks.

Can I make them without protein powder?

Absolutely — just skip it; texture and flavor stay delicious.

Copycat Cookies ’n Cream Magnum Bars (Gluten‑Free, Dairy‑Free, Protein‑Packed)

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Ingredients

Vanilla Ice Cream

1 cup coconut cream
1/4 cup coconut milk
1/3 cup vanilla protein powder code colleenF10 saves you
1/4 cup pure maple syrup
2 tbsp cashew butter
2 tbsp collagen peptides
1 tsp vanilla extract
1 oreo-type cookie

For Chocolate Ice Cream Swirl

1/2 tbsp black cocoa powder ore regular cocoa powder, but will be less dark

For Dipping

1 cup white chocolate Pascha is my favorite organic vegan brand. Use code colleenF to save
1-2 crushed oreo-type cookies I used Simple Mills

Instructions

Blend together coconut cream, milk, pure maple syrup, cashew butter, vanilla protein, collagen, and vanilla
Set aside 1/4 cup
pour remaining mixture into 4 popsicle molds
With the 1/4 cup you set aside add 1/2 tbsp black cocoa powder for a noticeable difference between the vanilla and chocolate swirls. Regular cocoa powder will taste fine also
Gently swirl it into your vanilla ice cream, if you want that classic cookies n cream magnum swirl
Freeze for 4 hours
Melt white chocolate in 30 second intervals until smooth, stirring in between each interval
Add crushed chocolate cookies and pour into a tall glass for easier dipping
Dip popsicles into the white chocolate, allow excess to drip off, then place on parchment paper and back to thee freezer for a few min for the chocolate to firm
Enjoy!