MagnumsWe have decided to release a few of our recipes early as we have recently been advised that there is a bit of a delay for our app launch – we have been working very hard to get it out as soon as possible but unfortunately the final development stages are out of our hands. We hope this will make up for it!

The recipe for our indulgent chocolate and coconut centred magnums have been in high demand and we wanted to share the recipe while the warm weather lasts. These magnums are the perfect Summer day snack and certainly do the trick to satisfy your chocolate cravings!

The outer chocolate layer sets almost instantly, so you can just hold it in the freezer for a minute or so before eating. For a simpler option, you can make these ice creams without the chocolate coating and serve as banana and chocolate paddle pops – both are delicious!

Another easy and quick to prepare recipe that we are confident you will love.

Please tag us @healthsynergy and #healthsynergy to share your creations!




Makes 10

Coconut centre 

1 cup coconut milk (200 ml)
1 small banana
1-2 tsp coconut nectar
1/2 tsp vanilla bean paste
1 tsp coconut protein powder, optional*

*We recommend INCA Organics 

Chocolate centre

1 cup coconut milk (200ml)
1 large banana
1/4 cup cacao powder
1-2 tbsp coconut nectar
1/2 tsp vanilla bean paste

Chocolate coating

1/2 cup cacao powder
1/3 cup melted coconut oil
2 tbsp coconut nectar


  1. Place all ingredients for the coconut filling in a blender and blend until all ingredients are incorporated
  2. Pour the mixture into icy pole molds
  3. Add all chocolate centre ingredients to the blender and blend
  4. Pour into icy pole molds and place in the freezer
  5. Leave to set overnight
  6. To make the chocolate sauce, melt coconut oil over low heat
  7. Combine with cacao powder, coconut nectar and mix well
  8. Remove ice blocks from the mold and dip into the chocolate sauce
  9. Once they have all been dipped in chocolate, return to freezer for a minute or so
  10. Enjoy!