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:
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.
How To
- Remove ice cream from the freezer and set aside to defrost somewhat. It needs to be soft enough to easily stir
- 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
- Put the softened ice cream in a bowl and stir until smooth
- Stir through the biscuits and crunchie and then add a few spoonfuls of the caramel topping and fold through
- 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
- Pour in the ice cream mixture and smooth down. You may need to push it into some of the corners
- Put it back in the freezer and leave to set for at least a few hours – I left mine about 8 hours
- 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!
- 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!
What’s the most difficult shaped cake you’ve ever made? Have you made an ice cream cake before?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Lisa @ Greek Vegetarian
June 6, 2013 at 12:57 pm (12 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!
I Spy Plum Pie (admin)
June 6, 2013 at 6:36 pm (12 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!
Caeli
June 6, 2013 at 4:59 pm (12 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
I Spy Plum Pie (admin)
June 6, 2013 at 6:37 pm (12 years ago)Do I ever! How did you make your own? Did it set hard and everything?
Caeli @ Little Vegan Bear
June 7, 2013 at 4:47 pm (12 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!