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Homemade frozen Magnum without ice cream maker
Learn how to make at home Magnum-style ice cream bars with creamy vanilla and coated in dark, milk or white chocolate, without needing an ice cream maker. A refreshing and indulgent recipe perfect for summer.
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Cost Breakdown
Critical Success Points
- • Whisk the very cold cream to obtain a stable whipped cream
- • Fill the molds to the rim and insert the sticks
- • Freeze the bars for at least 4 hours
- • Melt the chocolate to the correct temperature
- • Cool the coating to 30‑32 °C before dipping
- • Coat the bars quickly and let the coating set
Safety Warnings
- • The melted chocolate is very hot; handle with care to avoid burns.
- • Use the knife to split the vanilla bean carefully to avoid cuts.
- • Do not let the chocolate exceed 55 °C, otherwise it may burn and become grainy.
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