Homemade frozen Magnum without ice cream maker
Homemade frozen Magnum without ice cream maker is a medium French recipe that serves 10. 180 calories per serving. Recipe by Les Ateliers de Ludo on YouTube.
Prep: 30 min | Cook: 4 hrs 30 min | Total: 5 hrs 15 min
Cost: $27.50 total, $2.75 per serving
Ingredients
- 300 g Heavy cream (very cold)
- 150 g Sweetened condensed milk (canned)
- 1 Vanilla bean (seeds scraped)
- 10 Wooden sticks (for each popsicle)
- 90 g Chopped almonds (for coating, optional)
- 400 g Dark chocolate (70% cocoa) (for dark coating)
- 400 g Milk chocolate (for milk coating)
- 400 g White chocolate (for white coating)
- 70 g Neutral oil (sunflower or rapeseed) (to thin the coating)
Instructions
Prepare the vanilla base
Pour the very cold liquid cream into the bowl and split the vanilla bean lengthwise. Scrape both sides with a knife to collect all the seeds and add them to the cream.
Time: PT5M
Whip the vanilla cream
Whisk the cream with the vanilla seeds on medium speed until a firm yet supple consistency is achieved.
Time: PT5M
Incorporate the condensed milk
Add the sweetened condensed milk to the whipped cream and whisk gently until a homogeneous texture.
Time: PT2M
Fill the molds
Pour the mixture into the silicone molds up to the rim, insert a wooden stick into each mold, and smooth the surface with the spatula.
Time: PT3M
Freeze the bars
Place the molds in the freezer and let them harden for at least 4 hours, or until the bars are completely solid.
Time: PT4H
Temperature: -18°C
Prepare the chocolate coating
Melt the chosen chocolate (dark, milk or white) with the neutral oil in a bain‑marie, stirring constantly until a smooth mixture is obtained.
Time: PT8M
Temperature: 45-50°C
Add the almonds (optional)
Stir the chopped almonds into the melted chocolate and mix quickly.
Time: PT2M
Cool the coating
Allow the melted chocolate to cool until it reaches 30‑32 °C, the ideal temperature for the coating to adhere without melting the ice.
Time: PT5M
Temperature: 30-32°C
Coat the frozen bars
Unmold each bar, dip it quickly into the cooled chocolate, let the excess drip off, and place the bar on a rack or parchment paper.
Time: PT5M
Set the coating
Return the coated bars to the freezer for about 30 minutes so the coating solidifies completely.
Time: PT30M
Temperature: -18°C
Serve or store
Enjoy immediately or store in an airtight container in the freezer for up to 1 week.
Time: PT0M
Nutrition Facts
- Calories
- 180
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑free, low-carb, low-calorie, very-low-calorie
Allergens: Milk, Almonds, Cocoa
Ingredient Substitutions
- Instead of Heavy cream: fresh cream, whipping cream
- Instead of Sweetened condensed milk: unsweetened condensed milk + sugar
- Instead of Vanilla bean: vanilla extract (1 tsp)
- Instead of Wooden sticks: wooden ice cream sticks
- Instead of Chopped almonds: chopped hazelnuts, chopped roasted peanuts
- Instead of Dark chocolate (70% cocoa): baking dark chocolate
- Instead of Milk chocolate: milk couverture chocolate
- Instead of White chocolate: white couverture chocolate
- Instead of Neutral oil (sunflower or rapeseed): vegetable oil
Equipment Needed
- Metal or glass bowl
- Electric mixer or hand whisk
- Spatula or small offset spatula
- Silicone popsicle molds (10 pieces)
- Bain‑marie (pot + bowl)
- Kitchen thermometer (optional) (optional)
- Measuring cup or small tall container
- Freezer
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Use a high‑quality vanilla bean: it provides a much richer aroma than extract.
- For a glossy finish, add a pinch of sea salt to the melted chocolate.
- Lightly dust the coated bars with cocoa powder or powdered sugar before the second freeze for a decorative effect.
Troubleshooting
The whipped cream does not rise.
Make sure the cream and bowl are very cold. You can place the bowl and whisk attachments in the freezer for 10 minutes before starting.
The coating does not stick to the ice.
Check that the chocolate has cooled to 30‑32 °C before dipping. If the chocolate is too hot, it will melt the surface of the ice.
The chocolate separates or becomes grainy.
Melt the chocolate over low heat, add the oil gradually and stir constantly. Avoid any water vapor.
The bars break when unmolding.
Leave the bars in the freezer for at least 4 hours, or longer if the freezer is less cold. Gently tap the mold to release the bars.
Storage
Refrigerator: Not recommended, the ice would melt quickly.
Freezer: Store in an airtight container in the freezer for up to 1 week.
Room temperature: Do not leave at room temperature for more than 30 minutes.
Make-Ahead Tips
- Prepare the vanilla base and freeze it in advance; the bars can be stored uncoated.
- Make the coating, let it cool to 30 °C, then store it in the refrigerator; simply warm it slightly before dipping.
- The bars can be coated multiple times to achieve a double layer.
Last updated: August 20, 2026
