Homemade Magnum-Style Ice Cream

Directions

1. Pre-chill the all-purpose cream, condensed milk, and evaporated milk in the refrigerator.
2. In a blender, combine the chilled cream, condensed milk, and evaporated milk. Blend until smooth and fully incorporated.
3. If desired, stir in crushed almonds for a nutty crunch. Set the mixture aside.
4. Melt the chocolate bars using a double boiler until smooth. Mix milk and dark chocolate for a richer flavor.
5. Transfer the melted chocolate into a pastry bag or squeeze bottle for easier coating.
6. Pour a layer of melted chocolate inside ice candy plastic bags, coating evenly.
7. Using a funnel, fill the bags with the ice cream mixture. Twist the top of the bag and seal tightly.
8. Freeze overnight until firm.
9. To serve, cut or unwrap the ice candy bag and enjoy. Optionally, drizzle more chocolate or sprinkle nuts on top.

Recipe Details

Prep time: 15 minutes
Freeze time: Overnight
Total time: Overnight
Servings: 8–10 ice candy bars
Difficulty: Easy

Variations & Substitutions

• Swap almonds for crushed hazelnuts, pistachios, or peanuts.
• Use white chocolate or caramel chocolate bars for a different flavor.
• Add a teaspoon of vanilla or a pinch of sea salt to the ice cream mixture for depth.
• For a dairy-free option, use coconut cream and condensed coconut milk.

Serving Suggestions