Healthy Mix Berry Ripple Magnums

Name: Healthy Mix Berry Ripple Magnums
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 cup (125 g) fresh or frozen raspberries; ¾ cup (180 ml) full-fat coconut cream; 30 g Chief Mixed Berry Collagen Protein (approx. 4 tbsp); ¼ cup (60 ml) unsweetened almond milk; 1 tbsp pure maple syrup; 1 tbsp freeze-dried raspberry powder (optional, for a brighter pink colour)

Updated on November 05, 2026 • Time to read: 1 minute

By Laura Saunders

photo of Healthy Mix Berry Ripple Magnums

These Healthy Mix Berry Ripple Magnums are a healthy twist on the classic, made with antioxidant-rich raspberries, creamy coconut and our NEW Mixed Berry Collagen Protein. With a vibrant pink centre and crisp dark chocolate shell, these homemade ice cream bars are gluten-free, dairy-free and enriched with collagen to support healthy skin and connective tissue. Super easy and delicious summer treat, made with just a handful of real food ingredients.

Healthy Mix Berry Ripple Magnums

Author Laura Saunders

Servings

Prep Time

15 minutes

Calories

230

FEATURED NEW CHIEF PRODUCT: CHIEF MIXED BERRY COLLAGEN PROTEIN

A delicious way to add collagen protein to your favourite sweet treats. Collagen provides key amino acids, including glycine and proline, which play an important role in supporting healthy skin and connective tissue. The mixed berry flavour also enhances the natural sweetness of the raspberries.

RASPBERRIES

Rich in vitamin C, fibre and polyphenol antioxidants, raspberries support digestive health and help protect cells from oxidative stress. They also give these Magnums their naturally vibrant pink colour.

COCONUT CREAM

Provides healthy fats, including medium-chain fatty acids, while creating a deliciously rich and creamy texture without the need for dairy.

ALMOND MILK

A naturally dairy-free alternative that keeps the ice cream light and creamy. Unsweetened almond milk is generally low in sugar, making it a great base for nourishing frozen treats.

DARK CHOCOLATE

Rich in cocoa polyphenols, which have antioxidant properties, alongside minerals such as magnesium and iron. It also creates that satisfying chocolate shell.

Ingredients

1 cup (125 g) fresh or frozen raspberries
¾ cup (180 ml) full-fat coconut cream
30 g Chief Mixed Berry Collagen Protein (approx. 4 tbsp)
¼ cup (60 ml) unsweetened almond milk
1 tbsp pure maple syrup
1 tbsp freeze-dried raspberry powder (optional, for a brighter pink colour)

Directions

Blend: Add the raspberries, coconut cream, almond milk, collagen protein, maple syrup and vanilla to a high-speed blender. Blend until smooth and creamy.
Brighten: Add the freeze-dried raspberry powder, if using, and blend again until vibrant pink.
Freeze: Divide evenly between six silicone Magnum moulds, insert wooden sticks and freeze for 5–6 hours or until completely firm.
Melt: Gently melt the dark chocolate and coconut oil together until smooth. Transfer to a narrow glass and allow to cool slightly.
Coat: Remove the frozen Magnums from their molds and dip into the chocolate, allowing the excess to drip off.
Set: Place onto a lined tray and return to the freezer for 10 minutes until the chocolate shell has hardened.