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.
- 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?