Homemade Magnum Ice Cream Bars
These Homemade Magnum Ice Cream Bars feature creamy vanilla ice cream on popsicle sticks enrobed with a crunchy chocolate coating.
Servings 6
Calories 419kcal
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
Calories: 419kcal | Carbohydrates: 30g | Protein: 7g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 174mg | Sodium: 67mg | Potassium: 310mg | Fiber: 1g | Sugar: 23g | Vitamin A: 738IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 1mg