Servings: 8 Total Time: 10 hrs 30 mins Difficulty: Intermediate
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Homemade Berry Magnum Ice Cream (No-Churn, Dark Chocolate)

Author: Andreea Farcas Cooking Method: Cuisine: Courses: Diet: Cold Dairy Gluten Free Kids
Difficulty: Intermediate Prep Time 30 mins Rest Time 10 hrs Total Time 10 hrs 30 mins
Servings: 8
Best Season: Summer

Description

These homemade berry Magnum ice cream bars are everything you love about the real thing, made in your own kitchen with no ice cream machine needed. A creamy no-churn condensed milk base with a berry jam swirl, all coated in a dark chocolate shell that cracks exactly the way it should. This homemade Magnum recipe makes 8 bars and the hardest part is honestly just waiting for them to freeze overnight.

The secret to getting that signature Magnum chocolate shell at home is two things: coconut oil in the melted chocolate, and patience. Your ice cream has to be completely rock solid before dipping, and the chocolate needs to cool down to around 37°C before it touches the ice cream. Skip either of those steps and the whole thing falls apart, which is something most copycat recipes conveniently forget to mention. Trust me I tried a lot of recipes and was wondering where am I failing!

These no-churn ice cream bars work with any jam you like, but a berry jam against 70% dark chocolate is a combination that genuinely does not need improving. The chopped almonds in the shell add that extra crunch that makes biting into a homemade Magnum feel like the real deal.

Ingredients

Instructions

  1. Making the ice cream

     Start by beating cream with vanilla until almost stiff but still creamy. Gently fold in condensed milk. Pour into ice cream moulds (mine are from Amazon, super practical!), add the jam, seal with more filling, and freeze at least 12 hours.

  1. Making the shell

    Next day, melt the dark chocolate over bain marie and once melted, add coconut oil and mix. Let cool to about 37°C (important, otherwise it melts the ice cream!), add almonds, then immediately dip each ice cream quickly and set on a tray with baking paper. Freeze 2 more hours and enjoy that perfect Magnum crunch! ⚠️ Important tip: The ice cream has to be rock solid from the freezer, otherwise it melts and the chocolate won’t stick. Also make sure the chocolate isn’t too hot or it will melt your ice cream instantly. I’ve had plenty of fails with Instagram Magnum recipes where nobody mentioned this so please keep it in mind

My name is Andreea and I live in Bucharest, Romania. Born with a passion for cooking, I grew a fondness towards global cuisine and the local food consumed around the world. Not only would I like to share this passion with you all but also introduce recipes from around the world that you can try and discover how incredibly good these dishes can be.