These Homemade Magnum Ice Cream Bars feature creamy vanilla ice cream on popsicle sticks enrobed with a crunchy chocolate coating.
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What are magnum ice cream bars?
Magnum ice cream bars are a popular store-bought confectionary of ice cream molded in popsicle form, coated with chocolate.
There are many various flavors and can be coated with nuts such peanuts, almonds, or freeze-dried fruit.
Special equipment you'll need
- silicone ice cream bar molds: silicone is a better choice as it will release from the hardened ice cream easily; popsicle molds are not suitable for ice cream as it will be difficult to unmold
- candy thermometer: for monitoring the temperature of the chocolate
- drinking glass: for holding the chocolate for the bars to be dipped into (appx 2.5" diameter, 4.5" tall).
Why you'll love this recipe
Easy to make: this recipe yields 6 creamy ice cream bars with a delicious chocolatey coating.
Adaptable: It's not overly sweet, and you can easily change up the flavour.
Gluten-free: it's a naturally gluten-free treat that is delicious!
Ingredients you'll need
For the ice cream: (or you can use your favourite vanilla ice cream base)
- whole milk
- heavy cream: with a milkfat of at least 36%
- egg yolks: just the yolks; egg whites can be saved for making pavlova, or souffle pancakes
- honey: or granulated sugar
- sweetened condensed milk: a thick, sweetened milk that usually comes in a can
- vanilla paste: or vanilla extract; use a high-quality vanilla for the best flavor
Chocolate coating/glaçage:
- bittersweet dark chocolate
- coconut oil: use a refined coconut oil if you don't like the flavor of coconut
Garnish:
- crushed roasted peanuts: (optional)
How to make the ice cream bars
Make the ice cream custard base
In a heat-safe bowl, beat together egg yolks and honey. Set aside.
In a small pot, combine whole milk and heavy cream.
Place the pot on the stove and heat over medium heat until almost at a boil.
While whisking the egg yolk mixture, slowly pour the heated cream in, to temper the egg mixture.
Pour the mixture back into the pot and cook until it reaches a temperature of 80C, but not over over 85C.
Place the pot in a cold water basin to chill and continue to whisk to cool down the mixture.
Add condensed milk and vanilla paste into the cooled custard base.
Fill molds and freeze
Insert wooden sticks into 6 ice cream bar silicone molds.
Place the silicone molds onto a small tray.
Pour the ice cream custard base into the molds.
Use a toothpick to pop any bubbles.
Place molds into the freezer overnight to completely harden.
Make the chocolate coating/glacage
Chop the chocolate finely with a serrated knife.
Place chocolate and coconut oil in a medium small bowl over a double boiler (or small pot filled with water).
Turn on the heat to melt the chocolate.
Stir chocolate to melt completely, and remove from heat (make sure no steam comes in contact with the chocolate).
Pour melted chocolate into a tall 250ml glass or jar. Let it cool down to a temperature between 27-30C.
Use a candy thermometer to check the temperature.
Remove ice cream bars from the silicone molds.
Quickly dip frozen ice cream bars one at a time into the melted chocolate.
Place the coated ice cream bars onto a tray lined with parchment paper.
Immediately return the coated ice bars to the freezer, and freeze until the chocolate coating is firm.
Store in the freezer until ready to serve.
Flavor variations
Feel free to change it up and use your favourite ice cream base and add:
- caramel filling
- white chocolate
- freeze-dried fruit such as freeze-dried strawberries, raspberries, etc.
- peanut butter
- almond butter
- cashews
- almonds
How to store
Store Homemade Magnum Ice Cream Bars in the freezer until ready to serve.
Frozen ice cream bars can be kept well wrapped in plastic wrap in the freezer for up to 3 months.
Expert tips & FAQs
Working with chocolate:
It's important when melting the chocolate over a double-boiler that the chocolate does not come in contact with any water.
Water will seize the chocolate, making the mixture stiff.
Tempered chocolate will appear shiny, and once hardened, have that signature crunch or snap.
Using coconut oil helps ensure that signature snap in the chocolate.
Can I make these vegan or dairy-free?
For a vegan/dairy-free version, try my Matcha/Hojicha Coconut Ice Cream Bars.
Other dessert recipes you may like
Be sure to check out these recipes:
Chocolate Peppermint Ice Cream Sandwiches
Matcha Hojicha Coconut Ice Cream Bars
2-Ingredient Vietnamese Coffee Popsicles
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Homemade Magnum Ice Cream Bars
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Ice cream custard base:
- 4 egg yolks appx 80g
- 36 ml honey or granulated sugar
- 200 ml whole milk
- 200 ml heavy cream
- 24 ml sweetened condensed milk
- 4 ml vanilla paste or vanilla extract
Chocolate coating/Glaçage:
- 180 g bittersweet chocolate chopped into pieces
- 30 ml coconut oil
Garnish: (optional)
- 20 g crushed roasted peanuts
Instructions
Make the ice cream custard base:
- In a heat-safe bowl, beat together egg yolks and honey (or sugar). Set aside.
- In a small pot, combine whole milk and heavy cream.
- Place the pot on the stove and heat over medium heat until almost at a boil.
- While whisking the egg yolk mixture, slowly pour the heated cream in, to temper the egg mixture.
- Pour the mixture back into the pot and cook until it reaches a temperature of 80°C/176°F, but not over over 85°C/185°F.
- Place the pot in a cold water basin to chill and continue to whisk to cool down the mixture.
- Add condensed milk and vanilla paste into the cooled custard base.
Fill molds and freeze:
- Insert wooden sticks into 6 ice cream bar silicone molds.
- Place the silicone molds onto a small tray.
- Pour the ice cream custard base into the molds.
- Use a toothpick to pop any bubbles.
- Place molds into the freezer overnight to completely harden.
Make the chocolate coating/glacage:
- Chop the chocolate finely with a serrated knife.
- Place chocolate and coconut oil in a medium small bowl over a double boiler (or small pot filled with water).
- Turn on the heat to melt the chocolate.
- Stir chocolate to melt completely, and remove from heat (make sure no steam comes in contact with the chocolate).
- Pour melted chocolate into a tall 250ml glass or jar. Let it cool down to a temperature between 27-30°C/81-86°F. (Use a candy thermometer to check the temperature).
- Remove ice cream bars from the silicone molds.
- Quickly dip frozen ice cream bars one at a time into the melted chocolate.
- Place the coated ice cream bars onto a tray lined with parchment paper.
- Immediately return the coated ice bars to the freezer, and freeze until the chocolate coating is firm.
- Store in the freezer until ready to serve.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Tasia
Oh my, these look dangerous! I see some silicone molds in my future as my girls will go crazy for these magnum ice cream bars!
Michelle
Thanks Tasia, homemade magnum bars are always a hit with the kids! 🙂
Raymund | angsarap.net
You make these too! I am impressed
Hannah K Chynoweth
It's ok. My favorite part of a magnum or dove bar is the creamy smooth melt in your mouth texture of the ice cream inside, that tastes like a simple cream. I tried this recipe because i'm used to making custards and I do like frozen custards but the results were just ok. Too icy, too hard, not creamy, not a comparable texture of flavor to magnum/dove. That doesnt mean this is a bad recipe or that you wont like it either, it just didn't hit the spot for me. Makes me think of when i worked at coldstone creamery, I wish i had these molds back then and the thought to do this. I could have made these treats there for us workers, the sweet cream straight out of the ice cream chruner would have been a perfect texture experience.