Directions
Since the sunny summer days have started, you certainly don’t want to miss homemade Magnum Ice Cream.
Rich chocolate, smooth and creamy inside, crunchy outside with roasted nuts – all from just 4 simple ingredients.
A decadent treat that brings summer vibes to your home.
From one batch, you can make 7 ice creams depending on your mold size.
Fun, easy, and irresistibly delicious!
Ingredients 
- 120 g whole milk
- 150 g dark chocolate
- 40 g sugar
- 240 g heavy cream
- 1/2 tsp salt
- Chopped roasted hazelnuts or pistachios for topping
Preparation
- Place milk, chocolate, salt, and sugar in a glass bowl. Set the bowl over a pot of boiling water to melt the ingredients, stirring occasionally.
- Let the melted chocolate cool slightly, then add whipped heavy cream and combine well.
- Transfer the mixture to a plastic bag for easier filling of molds. For plastic molds, tap to remove air bubbles. Freeze for at least 8 hours.
- After freezing, briefly dip molds in hot water for 30–60 seconds and gently release the ice creams. Place them on baking paper and return to the fridge for 1 hour before coating.
- For chocolate coating, melt 200–250 g chocolate with 2 tbsp coconut oil. Pour over ice creams in a thin layer and immediately sprinkle chopped hazelnuts or pistachios. Optionally, repeat the coating.
- Chill in the fridge for 10 minutes before serving.
Enjoy this sweet chocolate treat and make your summer even sweeter!
