Homemade frozen Magnum without ice cream maker

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

1. 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

2. Whip the vanilla cream

   Whisk the cream with the vanilla seeds on medium speed until a firm yet supple consistency is achieved.

   Time: PT5M

3. Incorporate the condensed milk

   Add the sweetened condensed milk to the whipped cream and whisk gently until a homogeneous texture.

   Time: PT2M

4. 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

5. 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

6. 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

7. Add the almonds (optional)

   Stir the chopped almonds into the melted chocolate and mix quickly.

   Time: PT2M

8. 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

9. 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

10. Set the coating

    Return the coated bars to the freezer for about 30 minutes so the coating solidifies completely.

    Time: PT30M

    Temperature: -18°C

11. 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