Craving the luxurious taste of a Magnum Double but want a more affordable and homemade option? This Homemade Magnum Double recipe brings you all the rich, creamy, and indulgent flavors without breaking the bank. With a creamy base made from a quick no-churn ice cream recipe and layers of chocolate and fruity or caramel sauce, this treat is perfect for stocking up in your freezer. Whether you choose berry or caramel for the filling, these ice creams are bound to be a hit with everyone!
Why You’ll Love This Recipe:
You’ll love this recipe because it’s incredibly simple to make, using only a few ingredients and no need for repeated whisking or worrying about ice crystals. The creamy texture and delicious chocolate coating mimic the original Magnum, while the customization options with sauces give you the freedom to make it exactly how you like. Plus, it’s a fraction of the cost of store-bought ice creams!
Perfect Occasion:
These Homemade Magnum Double bars are perfect for hot summer days, family gatherings, or whenever you need a sweet treat. Keep a batch in the freezer, and you’ll always have a delicious, homemade dessert ready for any occasion. They’re also a great way to impress guests with a premium homemade dessert.
Decoration Tips:
For a polished look, drizzle additional melted chocolate over the final layer or sprinkle crushed nuts, coconut flakes, or sprinkles for extra texture. You can also dip part of the ice cream in white chocolate for a contrasting look.
Ingredients:
For the Ice Cream Base:
- 400ml cold cream (32% or 35% fat)
- 250g sweetened condensed milk (store-bought or homemade)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
For the Berry Sauce:
- 200g frozen or fresh mixed berries
- 1 tbsp sugar
For the Chocolate Coating:
- 300g dark chocolate
- 1 tbsp cocoa butter (or 1 tsp butter if you don’t have cocoa butter)
Instructions:
- Prepare the Ice Cream Base:
- In a large bowl, whip the cold cream until it reaches stiff peaks.
- Add the sweetened condensed milk and vanilla, and continue to mix until well combined.
- Pour the ice cream mixture into molds and freeze until solid.
- Prepare the Berry Sauce:
- In a small saucepan, cook the berries with the sugar over medium heat.
- Once it starts to boil, blend the mixture with a hand blender.
- Cook for a few more minutes until it thickens slightly, then strain the sauce into a cup to remove the seeds. Set aside to cool.
- Prepare the Chocolate Coating:
- Melt the dark chocolate with the cocoa butter (or butter) in the microwave or using a double boiler. Stir until smooth.
- Assemble the Magnum Double:
- Once the ice creams are fully frozen, dip each one into the melted dark chocolate. Let the excess chocolate drip off, creating a thin layer. Freeze for 5 minutes to let the chocolate harden.
- Once the first layer is set, dip the ice creams into the cooled berry sauce or caramel sauce, then freeze again until firm.
- Finally, dip the ice creams into the melted chocolate a second time to create the signature double coating. Freeze once more until fully set.
Enjoy your Homemade Magnum Double, a rich and indulgent ice cream treat perfect for any time!
