Homemade Magnums

Mayte Rueda
These homemade Magnum pops are the perfect combination of flavors and textures: the creaminess of the filling and the crunchy chocolate coating. Plus, the combination of vanilla and chocolate never fails. For the more adventurous, a touch of toasted almonds on the coating.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 3 cups whipping cream
  • 3/4 cups condensed milk
  • 1 tablespoon vanilla essence
  • 4 cups bittersweet chocolate, melted
  • 1/2 cups almonds, chopped
Preparation
50 mins
Low
  • Whip the cream until it doubles in size and looks very fluffy and airy. Gradually add the condensed milk and vanilla, mixing gently with a spatula or whisk.
  • Pour the ice cream mixture into popsicle molds and place a suitable stick in the mold.
  • Freeze for one night or for 12 hours.
  • Remove the ice cream pops from the molds and dip them in the chocolate in one motion until fully covered.
  • Sprinkle a little chopped almond on some of the pops before the chocolate hardens completely.
  • Freeze the homemade Magnums for an additional 5 minutes and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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