How to make homemade Magnum Ice Cream at home – without an Ice machine

Hello, welcome to Leonor’s Sweet
Creations. Today, for summer weather, we are going to make our own magnums. We are going to make the dark chocolate one, the white chocolate and the milk chocolate with almonds. Let’s start! For the ice cream, you will need: 220 gram whipping
cream, 160 gram condensed milk, 100 gram evaporated milk and 1 tsp vanilla extract. You’ll need to add the whipping cream, evaporated milk, condensed milk and
the vanilla and whip on speed 4 for 30 seconds or until smooth. Insert the wooden sticks into 6 silicone
popsicle moulds and divide the mixture evenly between them. Freeze them now for
a minimum of 8 hours. After that, melt 400 grams of each chocolate (dark milk and white) and add hundred grams of coconut oil to each sort of chocolate, mixing
them well. Use a tall and narrow glass, where the magnums fit without having to
use loads of chocolate. Remove the ice creams from the moulds and place them on a lined (baking) tray. Set them in the freezer, while working with
one ice cream at a time. Working quickly, dip the ice cream in the chosen chocolate just until completely coated. Shake it a bit to remove the chocolate
excess and stick it in a styrofoam block. For the almond option, add shredded
almonds to the chocolate, before you dip in the ice cream. Dip in all your ice creams and freeze them for about 4 hours before you serve them. Super delicious. Or very very similar with the original. Maybe even better. I think my chocolate
is even better! But try it, yourself! Let me know, write a comment, like my video and visit me next week again for a new recipe! I see you then! Bye bye!

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