Dive into making your own Caramel Magnum Ice Cream, with a recipe that combines the flavors of caramel and chocolate in a homemade treat. With ingredients like chocolate cookies, heavy whipping cream, sweetened condensed milk, and chocolate, you can create a dessert that brings a touch of elegance to any occasion.
Why You'll Love Caramel Magnum Ice Cream
Firstly, you'll appreciate the simplicity of this recipe. With clear, step-by-step instructions, you can create a dessert that rivals any store-bought luxury ice cream without the need for complicated techniques or obscure ingredients.
Secondly, the versatility of this recipe is a huge plus. Whether you prefer dark, milk, or white chocolate for the shell, or decide to add a personal twist with your choice of mix-ins, this recipe allows you to tailor your ice cream to your tastes.
Ingredients In Caramel Magnum Ice Cream
The list of ingredients for the Caramel Magnum Ice Cream recipe includes a selection of items that combine to create a rich and indulgent dessert. Here's a breakdown of each ingredient and its role in the recipe:
For the Caramel Ice Cream
Chocolate Cookies: These are used to add texture and a chocolatey crunch to the ice cream, offering a pleasant contrast to the creamy base.
Heavy Whipping Cream: The foundation of the ice cream, heavy whipping cream is whipped to give the dessert its light, airy texture and rich flavor.
Sweetened Condensed Milk: This adds sweetness and a creamy consistency to the ice cream, helping to bind the ingredients together without the need for additional sugar.
Dulce de Leche or Caramel Sauce: Used both within the ice cream and as a drizzle, it infuses the dessert with a deep caramel flavor, enriching the overall taste profile.
Powdered Milk (optional): Included to help prevent ice crystal formation, powdered milk ensures the ice cream maintains a smooth texture.
For the Magic Shell:
Chocolate (Dark, Milk, or White): Chosen based on personal preference, the chocolate is melted and mixed with coconut oil to create a shell that hardens upon contact with the cold ice cream.
Coconut Oil: Thins the chocolate to achieve the perfect consistency for the magic shell, ensuring it solidifies into a thin, crisp layer that encases the ice cream.
Together, these ingredients create a deliciously complex dessert that's both creamy and crunchy, sweet and rich, offering a delightful treat for any occasion.
How To Make Caramel Magnum Ice Cream
Making Caramel Magnum Ice Cream is an enjoyable process that results in a decadent dessert. Here's a detailed guide through the steps, organized with subheadings for clarity.
Preparing the Cookies
Chop the Chocolate Cookies: Start by chopping or crushing the cookies into different sizes. This variety in texture will give the ice cream an interesting mouthfeel, with chunky pieces offering a satisfying crunch and finer pieces blending seamlessly into the creamy base.
Creating the Ice Cream Base
Combine Ingredients: In a large bowl, mix together the heavy whipping cream, sweetened condensed milk, half of the dulce de leche and powdered milk (if using). This combination forms the rich and creamy foundation of your ice cream. Side Note: I have a detailed post on how to safely make Homemade Dulce de leche!
Whip to Perfect Consistency: Using a hand mixer, start at medium speed to blend the ingredients thoroughly. Then, increase to high speed, continuing until the mixture visibly thickens and expands in volume. This process introduces air into the mixture, making the ice cream light and fluffy.
Adding Texture
Fold in Cookies: Gently fold the previously chopped cookies into the ice cream base. This ensures an even distribution of cookie pieces throughout the ice cream.
Filling the Moulds
Spoon the Mixture: Carefully fill the popsicle moulds with the ice cream mixture, leaving a bit of space at the top for additional caramel.
Add a Caramel Swirl: Using a piping bag, drizzle the remaining dulce de leche or caramel sauce over the mixture in a zig-zag pattern. This not only adds a burst of flavor but also creates a visually appealing swirl within the ice cream.
Insert Sticks and Freeze: Place a popsicle stick into each mould. Give the moulds a gentle tap to settle the mixture and eliminate air pockets. Freeze overnight to allow the magnum ice cream to set fully.
Making the Magic Shell
Melt Chocolate and Coconut Oil: Combine your chosen type of chocolate with coconut oil and melt them together. This mixture will create the magic shell coating for the ice cream.
Achieve the Right Consistency: The addition of coconut oil to the chocolate thins it out, ensuring that when dipped, the ice cream receives a thin, even layer of chocolate that will harden into a crisp shell.
Coating and Serving
Dip the Ice Creams: Once frozen, remove the ice creams from their moulds and dip each one into the magic shell mixture. The cold ice cream will cause the chocolate to solidify quickly, creating a smooth and crunchy outer layer.
Set the Shell: Place the dipped ice creams back in the freezer for a few minutes to allow the shell to harden completely.
Enjoy: Your Caramel Magnum Ice Cream is now ready to be enjoyed. Serve them as a luxurious treat that combines creamy caramel ice cream with a satisfying chocolate shell.
This recipe offers a delicious balance of flavors and textures, from the creamy base and rich caramel to the crunchy chocolate shell. Each step is crafted to ensure that the final product is both visually appealing and deliciously satisfying.
My Top Tip
An important step for making Caramel Magnum Ice Cream is to work quickly when dipping the ice creams into the magic shell. This tip is key for a few important reasons:
Prevent Melting:
The magic shell mixture, made of chocolate and coconut oil, solidifies quickly when it comes into contact with the cold ice cream. If the ice creams start to melt before or during the dipping process, it can lead to an uneven coating or the shell not setting properly.
Ensure a Smooth Coating:
Working quickly ensures that the chocolate coats the ice cream evenly before it begins to set. This results in a smooth, crisp shell that enhances the eating experience.
Maintain Quality
Speed is essential to prevent the ice creams from becoming too soft outside the freezer. A quick dip and return to the freezer help maintain the quality and shape of the ice cream, ensuring that each magnum ice cream is as perfect as the last.
Variations
1. Flavor Variations
Espresso Caramel: Mix in a shot of cooled espresso or some instant coffee granules into the caramel sauce before adding it to the ice cream base for a rich coffee flavor that complements the caramel.
Nutty Caramel: Fold chopped toasted nuts such as pecans, almonds, or hazelnuts into the ice cream. This gives a crunchy texture and nutty flavor.
Salted Caramel: Add a pinch of sea salt to the caramel sauce. This creates a salted caramel version, offering a perfect balance between sweet and salty.
2. Chocolate Shell Variations
Spiced Chocolate: Incorporate a dash of cinnamon or cayenne pepper into the melted chocolate. This adds warmth and a spicy kick.
Matcha White Chocolate: Mix some matcha powder into melted white chocolate for a unique, earthy flavor.
Berry Chocolate: Add freeze-dried raspberry or strawberry powder to the melted chocolate for a fruity twist.
3. Cookie Variations
Oreo™ Caramel: Use crushed Oreo™ cookies instead of plain chocolate cookies for a cookies and cream flavor.
Ginger Snaps: Substitute the chocolate cookies with ginger snaps for a spicy and aromatic twist, perfect for the colder months.
Shortbread Caramel: Use crushed shortbread cookies for a buttery, rich addition that complements the smooth caramel.
4. Dairy-Free Version
Coconut Cream: Replace the heavy whipping cream with full-fat coconut milk and use a dairy-free condensed milk alternative. Choose dairy-free chocolate for the shell to create a vegan version of this dessert.
5. Alternate Ice Cream Flavours
Explore a variety of ice cream flavors featured on our blog. These include our decadent chocolate ice cream, aromatic coffee ice cream, rich Biscoff ice cream, and vibrant mango ice cream. Each flavor offers a unique twist on the classic Caramel Magnum Ice Cream.
More Ice Cream Recipes
- Peanut Butter Ice Cream
- Tim Tam Slam Ice Cream Recipe
- Snickers Ice Cream (No Churn)
- Nutella Brownie Ice Cream Cake
Common Questions
Absolutely! If you don't have a popsicle mould, you can use mini sundae cups or a large ice cream tub. Freeze and serve it scooped, just like traditional ice cream.
If dulce de leche is unavailable, caramel sauce is a great alternative. It offers a similar sweetness and texture, making it a perfect substitute for this recipe.
While powdered milk is optional, it helps prevent ice crystals from forming, ensuring a smoother texture. If you don't mind a slightly icier texture or don't have powdered milk, you can omit it.
Store any leftovers in an airtight container in the freezer. Properly stored, the ice cream can last for up to 2 months. However, it's best enjoyed within the first few weeks for optimal texture and flavor.
Definitely! Feel free to experiment with different flavors or mix-ins. Consider adding nuts, fruit, or different cookie types to the ice cream base. Also try various chocolate types for the shell.
Magnum Ice Cream Caramel Chocolate Chip
INGREDIENTS
Caramel Ice Cream
- 6 (6) chocolate cookies
- 600 ml (2 ½ cups) heavy cream
- 395 g (14 oz) sweetened condensed milk
- 395 g (14 oz) dulce de leche or caramel sauce
- 2 tablespoon (2 tablespoon) milk powder optional
Magic Shell
- 1 cup (1 cup) dark chocolate or milk or white chocolate
- 1 tablespoon (1 tablespoon) coconut oil
INSTRUCTIONS
Caramel Ice Cream
- Prepare the Cookie Pieces: Chop the cookies into a mix of chunky and fine pieces. Set aside.
- Mix the Ice Cream Base: In a large mixing bowl, combine heavy cream, sweetened condensed milk, powdered milk (if using), and half of the dulce de leche or caramel sauce.
- Start mixing at medium speed with a hand mixer until well blended, then increase to high and mix until the volume increases by at least one-third and the mixture thickens.
- Fold in Cookies: Add the chopped cookies to the mixture and gently fold with a silicone spatula to distribute evenly.
- Fill the Moulds: Spoon the mixture into popsicle moulds, leaving a small space at the top for dulce de leche.
- Fill a piping bag with the remaining dulce de leche and pipe a zig-zag pattern along each popsicle.
- Insert a popsicle stick into each mould, tap gently to settle, and freeze overnight.
Magic Shell
- Make the Magic Shell: Microwave the chocolate and coconut oil in a bowl, stirring at 30-second intervals until smooth.
- Transfer to a narrow glass for easy dipping.
- Coat with Magic Shell: Quickly dip the frozen ice cream popsicles into the magic shell, tapping off excess. Place on a parchment-lined tray and return to the freezer. Work in batches to prevent melting.
- Serve: Enjoy the popsicles as is or with the magic shell coating. Store in an airtight container in the freezer.
Nilofar says
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Fay says
I’m glad you like them!