Magnum Ice Cream Bar Recipe
International · Dessert · 30 min total
Recreate the iconic Magnum ice cream bar at home with a rich vanilla ice cream center and a thick, crackling Belgian chocolate shell.
30
min prep
min prep
6
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
- 5 large egg yolks
- 1/4 tsp salt
- 12 oz high-quality dark chocolate (70% cocoa), chopped
- 3 tbsp coconut oil or refined coconut oil
Instructions
- In a medium saucepan, combine heavy cream, milk, half of the sugar, and vanilla bean seeds and pod (or extract). Heat over medium heat until just simmering, stirring occasionally. Remove from heat and discard vanilla pod if used.
- In a separate bowl, whisk egg yolks with remaining sugar and salt until pale and thick. Slowly pour about 1/3 of the hot cream mixture into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan with the remaining cream, whisking.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F or 77°C). Do not boil. Strain through a fine-mesh sieve into a bowl. Cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to manufacturer's instructions until soft-serve consistency. Transfer to a piping bag or a zip-top bag with a corner snipped off. Pipe the ice cream into 6 rectangular silicone molds (or a lined loaf pan). Insert a popsicle stick into each. Freeze until solid, at least 6 hours or overnight.
- For the chocolate shell: Place chopped chocolate and coconut oil in a heatproof bowl. Set over a pot of simmering water (double boiler) and stir until melted and smooth. Let cool to about 90°F (32°C) – it should be fluid but not hot.
- Remove ice cream bars from molds. Working quickly, dip each bar into the melted chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet. The chocolate will harden almost instantly. Return to freezer for at least 15 minutes before serving.
Tips
- For a smoother coating, temper the chocolate by bringing it to 115°F, then cooling to 84°F, then reheating to 89°F before dipping.
- Store bars in an airtight container in the freezer for up to 2 weeks.
- Customize with toppings like crushed nuts or sprinkles immediately after dipping.
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