This indulging dark chocolate-coated milky frozen confection is the trending upgrade of your regular ice candy! Magnum-style Ice Candy is made up of a very few affordable ingredients such as heavy cream, condensed and evaporated milk, plus melted dark chocolate for the coating.
Magnum-Style Ice Candy
Ice candies, originally called Freezies or Ice Lollies, are a go-to cold snack to enjoy under the extremely hot and humid weather. Unlike ice creams, Ice Candies are a particular water-based treat that comes in plastic sleeves to be sucked. The United States first introduced this cold treat but later improved into a wide variation.
In fact, the Philippines has its own quirky flavors of Ice Candies. There are Mongo, Buko, Jackfruit, Mango Graham, Halo-Halo, Ube, and many more that truly resembles the cleverness of Filipinos in terms of rich food choices.
As we already know, Magnum is the top-selling Belgian brand of ice cream bars worldwide. They become very popular for coating the already delicious vanilla ice cream with thick crunchy chocolate. Now, this very inspirational idea made the ordinary Filipino ice candy special. The good news is it is super easy and speedy that you can just make yourself some back in the kitchen. You just need a very few affordable ingredients and a clear recipe guide to start.
How to Make Magnum-Style Ice Candy
The ingredients are just as simple as all-purpose cream, evaporated as well as condensed milk, and dark chocolate chunks. Having these ingredients, you might want to start mixing the cream and the two types of milk together in a big bowl. Then, simply chill it while you make the chocolate coating.
Melt the dark chocolate chunks into a syrup and carefully transfer it into a squeeze bottle. I prefer having my syrup more than usual so that I can enjoy a satisfying thicker crunchy coating later!
With the squeeze bottle of melted chocolate and chilled milk mixture, the only left to do is to arrange it into the ice candy plastic. A simple trick to do for a neat finish product is to make sure to squeeze the syrup into the most bottom part of the plastic container then spread the chocolate inside evenly by flattening it with a stick. See? It’s that simple and no mess.
After that, you want to fill the ice candy plastic with the smooth milk mixture through a small funnel. The milk flavor is very complimenting for the chocolate coating once it is all chilled up overnight. And just like the tagline of the famous Magnum brand — indulge!
Magnum-style Ice Candy
1 can all-purpose cream (370ml)
1 can evaporated milk (410ml)
1 can condensed milk (300ml)
½ cup Sevona dark chocolate or any brand (200g)
- In a big bowl, pour down the all-purpose cream, evaporated milk, and condensed milk. Mix well and set aside to chill.
- Prepare the chocolate coating by melting the dark chocolate chunks using a microwave or in a double boiler for 2 minutes.
- After the melted chocolate cools down a bit, it’s time to pour it into a squeeze bottle.
- Put the tip of the squeeze bottle to the bottom part of the ice candy plastic then squeeze a tablespoon amount or more based on your preference. This will be the coating for the vanilla-flavored ice candy.
- Lay the chocolate-filled plastic wrapper onto the clean working surface and using a stick, spread evenly the melted chocolate inside just enough based on how long you would like the ice candy to turn out.
- Then, with a funnel, pour the milk mixture that was prepared earlier. Make sure to fill the plastic until it lines with the chocolate filling. Tie the end and seal completely. Repeat the process for the rest of the remaining mixture.
- Chill overnight to create the cold and stiff ice candy texture. Serve and enjoy.
- If you don’t have squeeze bottle, you can use funnel to insert the melted chocolate inside the plastic.
- You can melt the chocolate by using microwave or double-boiler method.