The origin of Magnum ice cream dates back to the late 80s of the last century in Denmark. Today, it is a worldwide known ice cream, whose characteristic is to be covered with a layer of chocolate and inserted by a stick. That is to say, pole-like in its structure, although the original Magnum consisted of a thick bar of vanilla ice cream with a chocolate coating. The original vanilla Magnum has also evolved in flavor as we find Magnums of different types.
recipe information
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- Preparation time: 20 minutes
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- total time: 4 hours and 20 minutes
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- rations:6
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- Category: dessert
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- type of cuisine: international
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- calories: 178 kcal per 100 g
Ingredients for homemade chocolate Magnum for 6 people
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- 40g mascarpone cheese
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- 120 g whipping cream
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- 3 tablespoons maple syrup
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- 100 g of 70% sugar-free dark chocolate
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- 2 tablespoons of coconut oil
How to make the Magnum Tailcoat
For the cream to mount well, it must be very cold and must have a fat percentage of 35% or higher. That being said, we lightly mix it by hand with some rods until we get a creamy consistency.
Then we add the mascarpone and continue beating with the rods for a few seconds. The choice of mascarpone has to do with its flavor: very creamy and not at all invasive. Add the syrup to the previous cream and mix until everything is well integrated.
Add the mixture to the lolly-type ice cream molds and freeze for a minimum of 4 hours.
Once the freezing time has passed and before serving, melt the dark chocolate with the coconut oil in the microwave, at 30-second intervals (chocolate burns very easily, so it must be heated at intervals), until we see that everything it’s well melted. Then we mix everything very well. Finally, we bathe the ice creams with chocolate and enjoy!
Easy preparation summary
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- Whip the cream and mix it with the mascarpone and the syrup
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- Freeze the mixture in ice cream molds
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- Melt the chocolate in the microwave with the coconut oil
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- Bathe the frozen ice creams with the melted chocolate and enjoy
