Homemade Magnum Ice Cream: the Easy, No-Churn Copycat Recipe for The Famous Ice Creams!

Summer is a time for ice cream. And we love all kinds of ice cream…sorbets, gelato, sherbet…but most of all, we love chocolate ice creams. If you’re an ice cream lover, you probably know Magnum Ice Creams…not only are they delicious, they’re also expensive. This is why we created an easy (and cheaper) Homemade Magnum Ice Cream recipe. Instead of heavy cream (often used in ice cream recipes), you only need a handful of non-expensive ingredients:  milk, sugar, corn starch, vanilla, chocolate, yogurt, and hazelnuts. You can even customize it as you want, and make your own flavors! These Homemade Magnum Ice Creams are smooth, creamy, and delicious!

What Are Magnum Ice Creams?

Magnum ice cream, a decadent treat known for its creamy center and rich chocolate coating, has a storied history that dates back to 1989. Originating in Belgium, Magnum was created by the British-Dutch company Unilever, specifically under its Heartbrand line. The idea was to offer a premium ice cream experience, combining high-quality chocolate with velvety vanilla ice cream. Its instant success was driven by its indulgent taste and luxurious branding, quickly making it a global favorite. The process of making a Magnum involves dipping a frozen vanilla ice cream bar into molten chocolate, creating its signature thick shell that cracks delightfully with each bite.

Over the years, various flavors and innovations, such as almond, caramel, and double chocolate, have been introduced, enhancing its appeal. The popularity of Magnum has also inspired many homemade versions, with enthusiasts crafting their own iterations using molds and high-quality ingredients to mimic the iconic treat.

Tips for The Best Magnum Ice Creams Copycats

• To ensure the perfect texture and taste, accurately measure all ingredients, especially the corn starch and sugar. Using a kitchen scale can help achieve the precise quantities needed for a smooth and creamy consistency.
• When mixing the sugar with the corn starch, ensure it's well combined to avoid lumps. Gradually add this mixture to the milk while stirring constantly to maintain a smooth texture. Stirring occasionally while bringing the mixture to a boil is crucial to prevent sticking and burning.
• Bringing the mixture to a boil requires patience. Use medium heat to avoid scalding the milk and ensure the egg yolk is fully cooked. Once the mixture starts boiling, keep stirring to achieve a thick, pudding-like consistency. Remove from the stove promptly once thickened to prevent overcooking.
• Melt the chocolate gently using a double boiler or microwave in short bursts, stirring in between. Mixing the melted chocolate with chopped hazelnuts adds a delightful crunch, but ensure the chocolate isn't too thick. If necessary, add a small amount of coconut oil to thin it out for a smooth coating.
• Dip each popsicle quickly into the melted chocolate to prevent melting the ice cream. Let the excess chocolate drip off back into the glass by holding the popsicle vertically. A smooth, even coating is achieved by turning the popsicle slowly while the chocolate sets.

Can I Flavor the Cream With Something Else?

Of course, you just need to choose your favorite! Consider adding cocoa powder or melted chocolate for a chocolatey twist, fruit purees like strawberry or mango for a fruity flavor, or coffee extract for a mocha kick. You can also mix in crushed cookies, caramel swirls, or nut butters for added texture and taste. Experiment with different extracts, like almond or mint, to create unique and delicious variations.

What Can I Substitute Cornstarch With?

Instead of cornstarch, you can use other thickening agents like arrowroot powder, tapioca starch, or potato starch. Each of these alternatives will help achieve a similar creamy consistency for your homemade Magnum-style ice cream bars. Use them in the same quantity as cornstarch for best results.

What's The Best Chocolate to Use for Copycat Magnum Ice Creams?

The best chocolate for coating Magnum-style ice creams is high-quality dark or semi-sweet chocolate with a cocoa content of 60-70%. This type of chocolate melts smoothly, sets with a satisfying snap, and provides a rich, balanced flavor that complements the creamy interior. For added variety, you can also use milk chocolate or white chocolate, depending on your preference.

What Can I Use Instead of Popsicle Molds?

If you don't have popsicle molds, you can use small paper cups or silicone muffin cups as an alternative. Simply fill them with the mixture, insert popsicle sticks, and freeze. Once frozen, peel away the paper or pop out the silicone cups to enjoy your homemade Magnum-style ice creams.

Can I Make These Vegan?

Of course! For a vegan ice cream base, blend together 1 cup coconut cream (not milk), 2 ripe bananas, and 1 teaspoon vanilla extract until creamy. Freeze overnight until solid and proceed with the recipe, using vegan chocolate as a coating. For a vegan caramel filling, blend together 1 cup soft Medjool dates, 2 tablespoons almond butter, 1 tablespoon water. Spread over the frozen ice cream before coating it in chocolate. Make vegan chocolate coating by melting ½ cup coconut oil, ½ cup cacao powder, 1 tablespoon liquid sweetener (like agave or maple syrup), 1 teaspoon vanilla extract, ½ tsp salt.

Can I Use Different Nuts For the Coating?

Absolutely! Chopped almonds, pecans, pistachios, or walnuts can all add a delicious crunch and unique flavor to your homemade Magnum-style ice creams. Mix them into the melted chocolate before dipping the popsicles for a customized, nutty coating.

More Ice Cream Recipes You Have to Try

Ice Cream Balls

Ice Cream Cake

Homemade Copycat Cornettos

Pistachio Popsicles

Layered Watermelon Popsicles

Strawberry Cream Popsicles

How to Store Homemade Magnum Ice Creams

Store your homemade Magnum ice creams in an airtight container in the freezer. Separate each ice cream with parchment paper to prevent sticking. They will last up to 2-3 months while maintaining their best quality.

How to Make Homemade Magnum Ice Cream

In a small bowl combine the sugar and cornstarch.

Pour the milk into a saucepan and add the cornstarch mix.

Add the vanilla sugar, the egg yolk and mix everything together.

Place the saucepan on the heat and bring the mixture to the boil, stirring occasionally.

Remove from the heat, pour into a bowl and let it cool.

When the mixture has completely cooled, pour the vanilla yogurt in and mix.

Pour the obtained cream into the popsicles molds.

Insert a stick into each of them and let them freeze for at least 5 hours.

Combine the melted chocolate with the chopped hazelnuts and pour them into a glass.

Take the frozen ice cream out of the freezer and quickly dip them in the melted chocolate mix, so the ice cream doesn't melt. Rest them on top of a baking rack, and store in the freezer for 2-3 more hours.

Once the freezing time has passed, you can enjoy your Homemade Magnum Ice Creams!