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Instead of making the classic Magnum ice cream filled with vanilla cream, I decided to upgrade it a bit. I made a vanilla-cookies filled Magnum bar that you can make easily at home without any ice cream machine (no churn).
There are many vegan magnum recipes out there, but since I wanted to take a shortcut by using sweetened condensed milk, this recipe I made is dairy.
I collaborated on this recipe with the British Quality Sprinkles company which use natural ingredients, and many of their products are suitable for kosher, halal, and vegan consumers.
The two products I used to decorate these homemade Magnum ice cream bars are natural blue pearlized nonpareils and natural edible gold glitter butterflies.
The blue pearlized nonpareils do not contain gluten, soy, nuts, dairy products, hydrogenated fat preservatives, artificial coloring, flavor and sweetener, and no GMO. They are OU kosher Parve, suited for halal and vegan consumers.
They contain 100% natural ingredients, and that is something significant, in my opinion. Cake decorations are mostly used in children's favorites - colorful cakes, cookies, etc. hence using natural components is vital.
The edible glittery butterflies don't contain: sugar, soy, gluten, nuts, dairy products, hydrogenated fat, and they are non-GMO. The product is kosher parve by the OU and suitable for halal and vegan consumers as well.
The golden butterflies come in a transparent plastic pack containing 1 gram, and they are too made of 100% natural ingredients. You can purchase the butterflies in different pack sizes in here.
To make this recipe of ice cream bars, there is no need to churn anything, and an ice cream machine is not needed at any given time. It is so easy to make, the taste is fantastic, and you got yourself a Magnum bar at any given moment straight from your home freezer.
They are not just like the original Magnum bars, but they are just as great, and they make a great Magnum copycat recipe.
These popsicles are just perfect for summer break, and you can make a great Magnum party as a DIY activity with your family. Let each one dip their own ice cream bar and then immediately decorate with a decoration of choice.
As you can see in the tutorial, I made the bars using a designated silicon mold. But you can definitely go wild and use any silicone mold you prefer.
And if by any chance you don't like cookies in your ice cream (I seriously doubt it, but there's always a first :-) ), you can omit them. And instead of making cookies-vanilla ice cream, you can make a plain vanilla ice cream. For an extra vanilla flavor in your plain vanilla ice cream, add a touch of vanilla extract.
A few pointers for creating the perfect ice cream bar:
* If you want to get that crunchy bite, just like eating store-bought ice cream bar, I recommend using cocoa butter. Add just enough to make the chocolate more liquidy. You can, of course, use oil as I did, but it hardly gives that crunchy bite.
* You can coat the bars with just mixes of oil and bittersweet chocolate or oil and milk chocolate. That is solely a matter of preference if you want the bar to be more sweet or bittersweet.
* I only had two molds of silicone mold which has two cavities each. Since this recipe is meant for five mini Magnum bars, you can leave the mold in the fridge until ready to use. Or in the freezer and when ready to use, just let it unfreeze a bit. You can also make only four popsicles, and the rest enjoy as regular ice cream.
* I know it is hard to resist, but if you can then do let the bars freeze as much as possible in the freezer. It will be easier to release them when they are thoroughly frozen.
* When the time comes, work with one mold at a time. So the bars won't start unfreezing, and it will be hard to release them from the mold and dip them in the chocolate.
So How To Make Homemade Magnum Ice Cream Bars?
Ingredients for 5 mini-Magnums:
1/2 cup sweetened condensed milk
1 cup heavy cream
4 Oreo cookies, crushed
Coating:
100-grams (3.5 oz.) bittersweet chocolate, broken to pieces
100-gram milk (3.5 oz.) chocolate, broken to pieces
About 1/8 cup canola oil
Decoration:
About 30-gram (1 oz.) white chocolate, broken to pieces
Natural Blue pearlized nonpareils of Quality Sprinkles
Natural Golden butterflies of Quality Sprinkles
Preparation:
Transfer the sweetened condensed milk and cream into a bowl and whip until steady. Add in the crushed cookies and fold, until everything is thoroughly mixed.
Pour the mixture into the ice cream silicon molds and insert a wooden popsicle stick to each mold. Cover with cling film and transfer to the freezer for a deep freeze for the night.The more you freeze them, the more it will be easier to release them from the mold.
Before taking the popsicles out of the mold, prepare the garnishes and decorations.
Melt the white chocolate in a microwave-safe bowl. Melt for 15-20 second intervals and mix after each activation so that you won't ruin the chocolate. Once the chocolate completely melted, let it cool a bit and then transfer to a piping bag. Draw rounds and decorate with the blue pearls. Place in the freezer and start making the coating.
Melt in a microwave-safe bowl the milk chocolate, bittersweet chocolate, and oil. Again in 20-30 second intervals and mixing after each activation so that the chocolate won't burn. Once the mixture is all melted and unified, let it cool a bit and transfer to a long, narrow easy-to-dip vessel.
Prepare the decorations on hand and take the ice cream bars from the mold. Dip in chocolate and decorate instantly before the chocolate hardens, with the butterflies (just a touch and not so much as I added, to not have a whole bite full of butterflies) or the white chocolate rounds we made earlier.
Serve immediately and enjoy!
Instead of making the classic Magnum ice cream filled with vanilla cream, I decided to upgrade it a bit. I made a vanilla-cookies filled Magnum bar that you can make easily at home without any ice cream machine (no churn).
There are many vegan magnum recipes out there, but since I wanted to take a shortcut by using sweetened condensed milk, this recipe I made is dairy.
I collaborated on this recipe with the British Quality Sprinkles company which use natural ingredients, and many of their products are suitable for kosher, halal, and vegan consumers.
The two products I used to decorate these homemade Magnum ice cream bars are natural blue pearlized nonpareils and natural edible gold glitter butterflies.
The blue pearlized nonpareils do not contain gluten, soy, nuts, dairy products, hydrogenated fat preservatives, artificial coloring, flavor and sweetener, and no GMO. They are OU kosher Parve, suited for halal and vegan consumers.
They contain 100% natural ingredients, and that is something significant, in my opinion. Cake decorations are mostly used in children's favorites - colorful cakes, cookies, etc. hence using natural components is vital.
Usually, those decorations contain ingredients that are not natural and harmful, especially for youngsters. So having a product that contains all-natural ingredients is highly appreciated.
You can purchase a 70-gram pack of natural blue pearlized nonpareils in here, or buy packages of 2 kilos, 12 kilos and more.
You can purchase a 70-gram pack of natural blue pearlized nonpareils in here, or buy packages of 2 kilos, 12 kilos and more.
The edible glittery butterflies don't contain: sugar, soy, gluten, nuts, dairy products, hydrogenated fat, and they are non-GMO. The product is kosher parve by the OU and suitable for halal and vegan consumers as well.
The golden butterflies come in a transparent plastic pack containing 1 gram, and they are too made of 100% natural ingredients. You can purchase the butterflies in different pack sizes in here.
To make this recipe of ice cream bars, there is no need to churn anything, and an ice cream machine is not needed at any given time. It is so easy to make, the taste is fantastic, and you got yourself a Magnum bar at any given moment straight from your home freezer.
They are not just like the original Magnum bars, but they are just as great, and they make a great Magnum copycat recipe.
These popsicles are just perfect for summer break, and you can make a great Magnum party as a DIY activity with your family. Let each one dip their own ice cream bar and then immediately decorate with a decoration of choice.
As you can see in the tutorial, I made the bars using a designated silicon mold. But you can definitely go wild and use any silicone mold you prefer.
And if by any chance you don't like cookies in your ice cream (I seriously doubt it, but there's always a first :-) ), you can omit them. And instead of making cookies-vanilla ice cream, you can make a plain vanilla ice cream. For an extra vanilla flavor in your plain vanilla ice cream, add a touch of vanilla extract.
A few pointers for creating the perfect ice cream bar:
* If you want to get that crunchy bite, just like eating store-bought ice cream bar, I recommend using cocoa butter. Add just enough to make the chocolate more liquidy. You can, of course, use oil as I did, but it hardly gives that crunchy bite.
* You can coat the bars with just mixes of oil and bittersweet chocolate or oil and milk chocolate. That is solely a matter of preference if you want the bar to be more sweet or bittersweet.
* I only had two molds of silicone mold which has two cavities each. Since this recipe is meant for five mini Magnum bars, you can leave the mold in the fridge until ready to use. Or in the freezer and when ready to use, just let it unfreeze a bit. You can also make only four popsicles, and the rest enjoy as regular ice cream.
* I know it is hard to resist, but if you can then do let the bars freeze as much as possible in the freezer. It will be easier to release them when they are thoroughly frozen.
* When the time comes, work with one mold at a time. So the bars won't start unfreezing, and it will be hard to release them from the mold and dip them in the chocolate.
So How To Make Homemade Magnum Ice Cream Bars?
Ingredients for 5 mini-Magnums:
1/2 cup sweetened condensed milk
1 cup heavy cream
4 Oreo cookies, crushed
Coating:
100-grams (3.5 oz.) bittersweet chocolate, broken to pieces
100-gram milk (3.5 oz.) chocolate, broken to pieces
About 1/8 cup canola oil
Decoration:
About 30-gram (1 oz.) white chocolate, broken to pieces
Natural Blue pearlized nonpareils of Quality Sprinkles
Natural Golden butterflies of Quality Sprinkles
Preparation:
Transfer the sweetened condensed milk and cream into a bowl and whip until steady. Add in the crushed cookies and fold, until everything is thoroughly mixed.
Pour the mixture into the ice cream silicon molds and insert a wooden popsicle stick to each mold. Cover with cling film and transfer to the freezer for a deep freeze for the night.The more you freeze them, the more it will be easier to release them from the mold.
Before taking the popsicles out of the mold, prepare the garnishes and decorations.
Melt the white chocolate in a microwave-safe bowl. Melt for 15-20 second intervals and mix after each activation so that you won't ruin the chocolate. Once the chocolate completely melted, let it cool a bit and then transfer to a piping bag. Draw rounds and decorate with the blue pearls. Place in the freezer and start making the coating.
Melt in a microwave-safe bowl the milk chocolate, bittersweet chocolate, and oil. Again in 20-30 second intervals and mixing after each activation so that the chocolate won't burn. Once the mixture is all melted and unified, let it cool a bit and transfer to a long, narrow easy-to-dip vessel.
Prepare the decorations on hand and take the ice cream bars from the mold. Dip in chocolate and decorate instantly before the chocolate hardens, with the butterflies (just a touch and not so much as I added, to not have a whole bite full of butterflies) or the white chocolate rounds we made earlier.
Serve immediately and enjoy!
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