DIY Magnum Ice Cream Cake

Today’s post is less of a recipe, and more of a how-to! I live in a share house with three other people and the two boys have a slight obsession with magnum ice creams. Every Monday night before we settle in for a family viewing of Q&A they have a little competition (usually an arm wrestle or rock-paper-scissors!) to decide whose turn it is to go and get the magnums. This week however, it was one of the boys birthdays so I decided to make my own version of a magnum for them instead – and giant sized at that! It turned out better than expected so I thought I’d share it with you!

For those who don’t know, a magnum ice cream looks like this:

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The boys usually just eat the vanilla flavoured ones, but I decided to jazz it up a little so that if the presentation failed at least it would taste good! I used vanilla ice cream as my base and then added crushed up choc-ripple biscuits, crunchie and caramel topping.

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How To

  1. Remove ice cream from the freezer and set aside to defrost somewhat. It needs to be soft enough to easily stir
  2. Crush up the biscuits (I used about 1/3 pack) and the crunchie (I used just one in the end). I did this by putting them in a ziplock bag and crushing them on the bench
  3. Put the softened ice cream in a bowl and stir until smooth
  4. Stir through the biscuits and crunchie and then add a few spoonfuls of the caramel topping and fold through
  5. Line a freezer-safe dish with gladwrap, leaving some overhang on all sides. I used a glass pyrex container as I needed something with rounded corners
  6. Pour in the ice cream mixture and smooth down. You may need to push it into some of the corners
  7. Put it back in the freezer and leave to set for at least a few hours – I left mine about 8 hours
  8. When you’re almost ready to serve remove it from the freezer and turn upside down onto a serving dish. Cover with ice magic (the chocolate topping that hardens) to create the chocolate shell to your magnum. You will need to spread it out with a knife, and you have to work quickly as it sets fast!
  9. Position your stick (ours was made from balsa wood!) and you’re done!

 

Voila! Whilst it’s not perfect, I was pretty happy with how it turned out! Plus, it tasted delicious!

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What’s the most difficult shaped cake you’ve ever made? Have you made an ice cream cake before?

5 Comments on DIY Magnum Ice Cream Cake

  1. Lisa @ Greek Vegetarian
    June 6, 2013 at 12:57 pm (6 years ago)

    This sounds like one crazy arse icecream cake! I’ve never made an icecream cake before. I’m such a hopeless baker I hardly even make regular cakes 🙂 Love the balsa wood stick!

    Reply
    • I Spy Plum Pie (admin)
      June 6, 2013 at 6:36 pm (6 years ago)

      It was my first ice cream cake too! Although to be fair I didn’t actually make the ice cream, just flavoured it. It was pretty delicious though. In fact, one housemate declared it the best thing I’ve made!

      Reply
  2. Caeli
    June 6, 2013 at 4:59 pm (6 years ago)

    Ice magic! Remember when we use d to get bottles of it to byo to gelato places? Hehe…. I made my own a little while ago…not QUITE the same but pretty yummy anyway

    Reply
    • I Spy Plum Pie (admin)
      June 6, 2013 at 6:37 pm (6 years ago)

      Do I ever! How did you make your own? Did it set hard and everything?

      Reply
      • Caeli @ Little Vegan Bear
        June 7, 2013 at 4:47 pm (6 years ago)

        With wonderful coconut oil! Sometimes I find the coconut taste a bit overpowering though, so I usually add mint or something to it to kind of cover it. It doesn’t seem to go QUITE as ‘crack-crack’ hard, but definitely a decent substitute. Plus, you can make a whole jar of it, or you can just make a spoonful or so!

        Reply

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