Homemade Magnum Ice Cream 🍦🍫
Ingredients:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup chocolate chips or chopped chocolate
For the Chocolate Coating:
1 cup semisweet chocolate chips
2 tablespoons coconut oil
Directions:
In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes.
Once the ice cream is churned, fold in the chocolate chips or chopped chocolate. Transfer the mixture to ice cream bar molds.
Insert sticks into each mold and freeze for at least 4 hours or until the ice cream is solid.
To make the chocolate coating, melt the semisweet chocolate chips and coconut oil together in a heatproof bowl over a pot of simmering water, stirring until smooth.
Remove the ice cream bars from the molds. Dip each bar into the melted chocolate, allowing excess chocolate to drip off. Place the coated bars on a parchment-lined baking sheet.
Freeze the bars for an additional 30 minutes to set the chocolate coating.
Prep Time: 15 minutes | Cooking Time: 10 minutes (churning) | Total Time: 4 hours 25 minutes
Kcal: 320 kcal per serving | Servings: 6 servings
