Milk Magnum Ice Cream: A Creamy, Dreamy Treat

If you’re a fan of creamy, indulgent ice cream with a rich milk flavor, this Milk Magnum Ice Cream is the answer! Made with simple ingredients like milk, cream, and white chocolate, this homemade version of the classic Magnum bar is smooth, luxurious, and perfect for satisfying your sweet tooth. Plus, it’s easy to make and freezes beautifully. Let’s get started!

Why You’ll Love This Recipe

• Creamy & Luxurious: Rich, smooth, and packed with milk and white chocolate flavor.
• Easy to Make: No fancy equipment needed—just a saucepan and a freezer.
• Customizable: Add your favorite mix-ins or toppings.
• Perfect for Summer: A refreshing treat for hot days.

Ingredients

Here’s what you’ll need to make this delicious ice cream:

• 250 grams (1 cup) whole milk
• 2 egg yolks
• 40 grams (1/4 cup) powdered milk
• 40 grams (2 tablespoons) condensed milk
• 40 grams (3 tablespoons) sugar
• 40 grams (1.5 oz) white chocolate
• 250 grams (1 cup) heavy cream

Step-by-Step Instruction

1. Mix the Base Ingredients

• In a bowl, whisk together the milk, egg yolks, powdered milk, condensed milk, and sugar until well combined.

2. Cook the Custard

• Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency (about 5-7 minutes). Do not let it boil.

3. Add the White Chocolate

• Remove the custard from the heat and let it cool slightly.
• Add the white chocolate and stir until melted and fully incorporated.

4. Chill the Mixture

• Transfer the custard to a bowl and refrigerate until completely cooled (about 1-2 hours).

5. Whip the Cream

• In a separate bowl, whip the heavy cream until stiff peaks form.

6. Combine & Freeze

• Gently fold the whipped cream into the cooled custard until smooth and well combined.
• Pour the mixture into ice cream molds or a loaf pan.
• Freeze for at least 10 hours, or until firm.

7. Serve & Enjoy

• Remove from the freezer, let sit for 5 minutes to soften slightly, and enjoy your homemade Milk Magnum ice cream!

Tips for the Best Milk Magnum Ice Cream

• Use High-Quality Chocolate: The better the white chocolate, the richer the flavor.
• Add Mix-Ins: Stir in crushed cookies, nuts, or fruit before freezing for extra texture.
• Dip in Chocolate: For an authentic Magnum experience, dip the frozen bars in melted chocolate and let it harden.
• Store Properly: Keep the ice cream in an airtight container in the freezer for up to 2 weeks.

Serving Ideas

• With Toppings: Serve with whipped cream, chocolate sauce, or sprinkles.
• As a Dessert: Pair with fresh berries or a warm brownie for a decadent treat.
• For Parties: Make mini Magnum bars and serve as a fun dessert option.

Frequently Asked Questions (FAQ)

Can I use milk chocolate instead of white chocolate?
Yes! Milk or dark chocolate will work, but it will change the flavor profile.

Can I make this without an ice cream maker?
Yes! This recipe doesn’t require an ice cream maker—just a freezer.

Can I use a different type of milk?
Yes, but whole milk works best for a creamy texture.

What if I don’t have condensed milk?
You can substitute with additional sugar (about 2 tablespoons) and a splash of cream.

Why This Recipe is a Game-Changer

This Milk Magnum Ice Cream is the ultimate homemade treat—creamy, rich, and perfect for satisfying your ice cream cravings. It’s easy to make, customizable, and a guaranteed hit with everyone.

Final Thoughts

If you’re looking for a fun, easy, and delicious ice cream recipe that’s sure to impress, this Milk Magnum Ice Cream is the answer. Give it a try and let me know how it turns out

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