Magnum Style Ice Candy (Print)
A creamy and chocolate-coated frozen delight, inspired by Magnum ice candies.
# Ingredients:
→ The Creamy Base
01 -
370ml evaporated milk
02 -
300ml condensed milk
03 -
250ml all-purpose cream, chilled
04 -
2 cups fresh milk or full-cream milk
05 -
1/4 cup cornstarch, dissolved in 1/2 cup water
06 -
1 tsp vanilla extract
07 -
A pinch of salt
→ The Chocolate Shell
08 -
200g dark or milk chocolate, buttons or chopped
09 -
2 tbsp coconut oil
# Directions:
01 -
In a pot, combine the evaporated milk, condensed milk, all-purpose cream, and fresh milk. Bring to a simmer over medium-low heat, ensuring the mixture does not boil.
02 -
Stir in the cornstarch slurry while stirring constantly. Cook for 3–5 minutes until the mixture slightly thickens. Remove from heat, then add vanilla extract and salt. Allow the mixture to cool completely.
03 -
Melt the chocolate and coconut oil together using a double boiler or microwave in 30-second intervals. Stir thoroughly until smooth.
04 -
Pour 1 to 1.5 tablespoons of the melted chocolate inside an ice candy plastic bag. Flatten or use fingers to spread the chocolate evenly along the inner surface, leaving some space at the top.
05 -
Carefully pour the cooled milky base into the chocolate-lined bag, ensuring the chocolate sticks to the plastic.
06 -
Tie the bags tightly and freeze for at least 6–8 hours, or preferably overnight, until completely solid.
# Notes:
01 -
Chilling the all-purpose cream before use ensures a creamier texture in the final product.