Magnum Ice Cream Caramel Chocolate Chip

Caramel Magnum Ice Cream indulge in the ultimate homemade treat. This recipe combines rich caramel, creamy ice cream, and a crisp chocolate shell for an unforgettable experience.

Prep Time 40

Chill Time 6

Total Time 6 40

Servings Mini Magnums

Calories 122kcal

Author Fay Khoury

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.

NOTES

Smooth Dipping: Keep the magic shell at a warm temperature for easy dipping and a smooth finish.

Work in Batches: To prevent melting, only take a few popsicles out of the freezer at a time when coating with the magic shell.

Customize: Feel free to add nuts, chocolate chips, or other favorite mix-ins to personalize your ice cream.

Serving Options: If you don't have popsicle moulds, freeze the ice cream in a tub and serve it scooped for a delightful dessert.

Keep It Creamy: The optional powdered milk helps prevent ice crystal formation, keeping your ice cream smooth and creamy.

NUTRITION