Homemade Magnum Recipe

Homemade Magnum Ice Cream Bars. Picture this: creamy vanilla ice cream encased in a thick layer of rich, crunchy chocolate. It’s the ultimate indulgence, perfect for hot summer days or any time you need a decadent treat. Let’s get started!

Resume of the Recipe:

Homemade Magnum Ice Cream Bars bring the classic, beloved treat right to your kitchen. With a velvety vanilla ice cream center and a crisp chocolate shell, these bars are simple to make and even more delightful to eat.

Exciting Story:

One scorching summer afternoon, I decided to recreate one of my favorite store-bought treats: the iconic Magnum ice cream bar. With the kids home from school and looking for a fun activity, we turned the kitchen into our own ice cream factory. We mixed, dipped, and laughed as we crafted these creamy, chocolatey delights. As soon as the first bite melted in our mouths, the joy on everyone’s faces was priceless. It was a moment of sweet, homemade magic that became a cherished summer tradition in our family.

Why This Homemade Magnum?

• Creamy Delight: Smooth vanilla ice cream coated in rich chocolate.
• Easy and Fun: Simple steps that are perfect for making with kids.
• Customizable: Add your favorite toppings and variations.

Ingredients:

For the Vanilla Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• Pinch of salt

For the Chocolate Shell:

• 2 cups dark or milk chocolate, chopped
• 1/4 cup coconut oil

How to Make Homemade Magnum Ice Cream Bars:

 

1. Prepare the Ice Cream:
   1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat until the sugar is dissolved, stirring occasionally.
   2. Remove from heat and stir in the vanilla extract.
   3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
2. Mold the Ice Cream Bars:
   1. Spoon the churned ice cream into silicone ice cream molds, filling each one about 3/4 full.
   2. Insert wooden sticks into each mold and smooth the tops.
   3. Freeze for at least 4 hours or until completely solid.
3. Prepare the Chocolate Shell:
   1. In a microwave-safe bowl, combine the chopped chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
   2. Let the melted chocolate cool slightly but remain liquid.
4. Dip the Ice Cream Bars:
   1. Remove the ice cream bars from the molds and dip each one into the melted chocolate, ensuring it’s fully coated.
   2. Place the dipped bars on a parchment-lined baking sheet and return to the freezer to set for at least 30 minutes.
5. Serve:
   1. Enjoy your homemade Magnum ice cream bars straight from the freezer. Store any extras in an airtight container in the freezer.

Tips:

• For extra crunch, sprinkle chopped nuts or crushed cookies onto the chocolate coating before it sets.
• If you don’t have an ice cream maker, you can freeze the ice cream mixture in a shallow dish and stir every 30 minutes until it reaches a creamy consistency.

Homemade Magnum Recipe

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Vanilla Ice Cream:

• 2 cups 2 heavy cream

• 1 cup 1 whole milk

• 3/4 cup 3/4 granulated sugar

• 1 tbsp 1 vanilla extract

• Pinch salt

• For the Chocolate Shell:

• 2 cups 2 dark or milk chocolate, chopped

• 1/4 cup 1/4 coconut oil

Directions

• Prepare the Ice Cream:
• In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat until the sugar is dissolved, stirring occasionally.
• Remove from heat and stir in the vanilla extract.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
• Mold the Ice Cream Bars:
• Spoon the churned ice cream into silicone ice cream molds, filling each one about 3/4 full.
• Insert wooden sticks into each mold and smooth the tops.
• Freeze for at least 4 hours or until completely solid.
• Prepare the Chocolate Shell:
• In a microwave-safe bowl, combine the chopped chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
• Let the melted chocolate cool slightly but remain liquid.
• Dip the Ice Cream Bars:
• Remove the ice cream bars from the molds and dip each one into the melted chocolate, ensuring it’s fully coated.
• Place the dipped bars on a parchment-lined baking sheet and return to the freezer to set for at least 30 minutes.
• Serve:
• Enjoy your homemade Magnum ice cream bars straight from the freezer. Store any extras in an airtight container in the freezer.

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