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This creamy and indulgent Magnum-style ice candy is a perfect treat to cool down on a warm day. Combining a luscious milky base with a crisp chocolate coating, it’s a fun and nostalgic dessert with a gourmet twist that’s easy to make at home. Every bite delivers a delightful combination of smooth creaminess and satisfying chocolate crunch, making it an irresistible treat for kids and adults alike.
I started making this during summers when my kids craved premium chocolate ice pops but wanted something homemade. It became a family tradition to prepare and freeze these together.
Ingredients
The Creamy Base
- Evaporated milk (370ml): Adds richness and helps create the creamy base
- Condensed milk (300ml): Sweetens the mixture and enhances the flavor
- All-purpose cream (250ml): For the smooth and velvety texture
- Fresh milk or full-cream milk (2 cups): A fresh and wholesome addition to the base
- Cornstarch (1/4 cup dissolved in 1/2 cup water): Thickens the mixture for that classic creamy consistency
- Vanilla extract (1 teaspoon): Elevates the flavor with a warm and aromatic note
- A pinch of salt: Balances the sweetness and enhances overall flavor
The Chocolate Shell
- Dark or milk chocolate (200g, buttons or chopped): Forms the signature chocolate coating
- Coconut oil (2 tablespoons): Ensures the chocolate stays smooth and creates the “crack” effect
How To Make Magnum-Style Ice Candy
- Cook the Base:
- Combine evaporated milk, condensed milk, all-purpose cream, and fresh milk in a pot. Warm the mixture over medium-low heat until it gently simmers without boiling.
- Thicken the Mixture:
- Pour the cornstarch slurry into the simmering base while stirring constantly to avoid lumps. Continue stirring for 3 to 5 minutes until the mixture thickens slightly. Take it off the heat, then add vanilla extract and salt. Let it cool to room temperature.
- Prepare the Chocolate:
- Melt the chocolate and coconut oil using a double boiler or microwave in short 30-second intervals, stirring each time until smooth and fully melted.
- Create the Magnum "Coating":
- Pour 1 to 1.5 tablespoons of melted chocolate into ice candy plastic bags. Flatten the bag slightly, spreading the chocolate evenly to coat the inner surface. Leave a small gap at the top for sealing.
- Fill and Tie:
- Once the milky base is completely cooled, carefully pour it into the chocolate-lined bags. The chocolate will cling to the sides, forming the coating. Tie the bags securely to prevent spills.
- Freeze:
- Set the prepared ice candy bags in a freezer and leave them to freeze for at least 6 to 8 hours, or preferably overnight, to achieve the perfect texture.
One of my favorite memories was when I experimented with white chocolate shells for a family picnic. The excitement and delight it brought made it unforgettable.
Storage Tips
Store these frozen treats in a flat, level position in the freezer to maintain the perfect coating. They can be safely stored for up to 2 weeks while still maintaining their flavor and texture.
Ingredient Substitutions
If coconut oil isn't available, a neutral-flavored oil like grapeseed oil can also work. For a non-dairy version, swap the fresh milk and all-purpose cream with plant-based alternatives such as almond milk or oat-based cream.
Serving Suggestions
These ice candies are a great summer treat that pairs perfectly with fresh fruits on the side. Serve them during birthdays, barbecues, or anytime you need a sweet pick-me-up at home.
Recipe FAQs
- → How do I ensure the chocolate shell cracks beautifully?
The secret lies in adding coconut oil to your melted chocolate. It keeps the chocolate smooth and helps it create that satisfying 'crack' when bitten into.
- → Can I use other types of chocolate for the coating?
Yes, you can use dark, milk, or even white chocolate depending on your preference. Just ensure it’s high-quality chocolate for the best results.
- → Can I substitute fresh milk with plant-based milk?
Absolutely! You can use almond, soy, or coconut milk as an alternative, but it might slightly alter the taste and consistency.
- → How do I avoid lumps when thickening the milk base?
Stir the cornstarch slurry constantly while pouring it into the simmering milk. Keep the heat low and mix until smooth.
- → How long does it take to freeze the ice candy completely?
It’s best to freeze them for at least 6–8 hours, or overnight, to ensure the candy is fully solidified.