Magnum Ice Candy Recipe – Creamy Chocolate-Coated Filipino Ice Candy
When the weather is hot, there is nothing more exciting than pulling a homemade ice candy straight from the freezer. This Magnum Ice Candy takes the classic Filipino frozen treat to another level with a creamy milk filling wrapped in a thin, crisp layer of dark chocolate. It is rich, cold, chocolatey, and surprisingly easy to make at home.
Magnum Ice Candy Recipe – Creamy Chocolate-Coated Filipino Ice Candy
Equipment
- Large mixing bowl
- Whisk or spatula
- Microwave or double boiler
- Squeeze bottle
- Small funnel
- Ice candy plastic bags
- Ice candy sticks or ties
- Measuring cups and spoons
Ingredients
For the Milk Filling
- 1 can all-purpose cream 370 ml
- 1 can evaporated milk 410 ml
- 1 can condensed milk 300 ml
For the Chocolate Coating
- ½ cup dark chocolate or approximately 200 g such as Sevona or any preferred brand
Instructions
- Prepare the milk mixture: In a large bowl, combine the all-purpose cream, evaporated milk, and condensed milk. Mix well until smooth and thoroughly combined. Chill in the refrigerator.
- Melt the chocolate: Melt the dark chocolate using a microwave or double-boiler method. If using a microwave, heat in short intervals and stir between each interval until smooth.
- Prepare the chocolate coating: Allow the melted chocolate to cool slightly, then transfer it into a squeeze bottle.
- Coat the plastic: Insert the squeeze bottle tip into the bottom of an ice candy plastic bag. Squeeze in about 1 tablespoon of melted chocolate, or adjust according to your preferred thickness.
- Spread the chocolate: Lay the chocolate-filled plastic flat on a clean surface. Using an ice candy stick, gently spread the chocolate evenly inside the plastic to create the coating.
- Add the milk filling: Insert a small funnel into the opening of the plastic. Pour in the chilled milk mixture, leaving enough space at the top for sealing.
- Seal: Remove the funnel, twist the opening, and tie securely. Repeat with the remaining ingredients.
- Freeze: Place the prepared ice candies in the freezer and freeze overnight, or until completely firm.
- Serve: Enjoy the homemade Magnum-style ice candy straight from the freezer.
Notes
- Use good-quality chocolate that melts smoothly for an even coating.
- Let the melted chocolate cool slightly before putting it into the ice candy plastic.
- For a thicker chocolate shell, add more melted chocolate before spreading.
- If you do not have a squeeze bottle, use a small funnel to add the melted chocolate.
- Microwave wattages vary, so melt chocolate in short intervals to prevent burning.
- Keep the prepared ice candies frozen until ready to serve.
- The recipe yields will depend on the size of the ice candy plastics used.
Nutrition
Instead of using complicated ingredients, this Magnum-style ice candy needs only all-purpose cream, evaporated milk, condensed milk, and dark chocolate. The chocolate coating freezes into a satisfying shell while the milk mixture becomes smooth and creamy inside. It is a fun homemade treat for kids, adults, parties, and hot afternoons when everyone is looking for something refreshing.
Watch how to Make Magnum-style Ice Candy
What Is Magnum Ice Candy?
Magnum Ice Candy is a Filipino-inspired version of the familiar chocolate-coated ice cream bar. It combines the convenient plastic sleeve of traditional ice candy with the creamy milk filling and chocolate shell associated with Magnum-style desserts.
Traditional Filipino ice candy is usually made with milk, fruit, chocolate, or other flavored mixtures poured into narrow plastic bags and frozen. This version adds melted dark chocolate to the inside of the bag first. Once frozen, the chocolate forms a crunchy coating around the creamy filling.
The result is a simple homemade dessert that looks special but uses ingredients that are easy to find in local supermarkets. You do not need an ice cream maker, special molds, or complicated equipment.
Why You’ll Love This Recipe
There are plenty of reasons to try this easy Magnum ice candy recipe. First, it requires only a few ingredients. There is no need to prepare a custard, cook a complicated base, or use an ice cream machine.
The creamy filling is also incredibly easy to prepare. Simply combine the all-purpose cream, evaporated milk, and condensed milk, then chill the mixture while preparing the chocolate.
The chocolate coating is what makes this recipe extra fun. When frozen, the dark chocolate becomes firm and crunchy. With every bite or lick, you get the contrast between the crisp chocolate layer and the soft, creamy milk center.
It is also budget-friendly compared with buying individual premium ice cream bars. You can make several pieces at once and keep them ready in the freezer for whenever a sweet craving appears.
Ingredients
You only need four main ingredients:
All-purpose cream gives the filling its creamy texture and rich mouthfeel.
Evaporated milk adds a smooth milky flavor without making the mixture overly sweet.
Condensed milk provides sweetness and helps make the frozen filling creamy.
Dark chocolate creates the signature coating. You can use Sevona dark chocolate or another brand you enjoy. Choose chocolate that melts smoothly for the best result.
You will also need ice candy plastic bags, a small funnel, a squeeze bottle, and ice candy sticks or ties for sealing.
How to Make Magnum Ice Candy
1. Prepare the Milk Mixture
In a large, clean bowl, combine the all-purpose cream, evaporated milk, and condensed milk. Stir or whisk until the mixture is evenly combined and smooth.
Place the mixture in the refrigerator while preparing the chocolate coating. Chilling it first helps keep the filling cold while you assemble the ice candies.
2. Melt the Chocolate
Cut or break the dark chocolate into small pieces. Melt it using a microwave or a double boiler.
If using a microwave, heat the chocolate in short intervals and stir between each interval. This helps prevent scorching. If using a double boiler, place the chocolate in a heatproof bowl over gently simmering water and stir until smooth.
Let the melted chocolate cool slightly before transferring it to a squeeze bottle. The chocolate should remain fluid enough to squeeze easily but should not be extremely hot.
3. Coat the Ice Candy Plastic
Prepare a clean, dry ice candy plastic. Insert the tip of the squeeze bottle into the bottom opening and squeeze in about one tablespoon of melted chocolate, or more if you prefer a thicker coating.
Lay the chocolate-filled plastic flat on a clean surface. Using an ice candy stick, gently spread the chocolate inside the plastic so it coats the sides evenly. Work carefully and avoid tearing the plastic.
The thickness of the chocolate coating is completely up to you. If you love a strong chocolate crunch, add a little more. For a lighter shell, use less chocolate.
4. Add the Creamy Filling
Once the chocolate is evenly spread, insert a small funnel into the opening of the plastic. Slowly pour in the chilled milk mixture.
Fill the bag according to your preferred size, leaving enough space at the top for sealing. Do not overfill because the mixture needs room and the plastic must be tied securely.
Remove the funnel, twist the top of the plastic, and tie it tightly. Make sure the seal is secure so the filling does not leak inside the freezer.
Repeat the process with the remaining chocolate and milk mixture.
5. Freeze Overnight
Place the finished Magnum-style ice candies in the freezer. Freeze them overnight, or until completely firm.
Once frozen, the chocolate coating becomes crisp while the creamy center develops a cold, smooth texture. Serve directly from the freezer and enjoy your homemade chocolate-coated treat.
Tips for Making the Best Magnum Ice Candy
For an even chocolate coating, spread the melted chocolate while it is still fluid. If the chocolate begins to thicken, gently warm it again before continuing.
Make sure the ice candy plastic is completely clean and dry before adding chocolate. Even a little water can affect melted chocolate and make it difficult to spread smoothly.
Do not pour extremely hot chocolate into the plastic. Allow it to cool slightly first, especially because the plastic is thin.
If you do not have a squeeze bottle, a small funnel can help you place the melted chocolate inside the ice candy plastic. You can then gently move the plastic around to spread the chocolate.
For a thicker chocolate shell, use more melted chocolate and spread it carefully around the inside of the bag. For a thinner coating, use a smaller amount.
It is also helpful to prepare the chocolate coating first and keep the milk mixture chilled until you are ready to assemble everything.
How to Store Magnum Ice Candy
Keep the finished ice candies frozen until you are ready to serve them. Store them in a clean freezer-safe container or arrange them flat so they do not become misshapen.
Because this recipe contains dairy, avoid leaving the ice candies at room temperature for long periods. Return any unused pieces to the freezer as soon as possible.
For the best texture, enjoy them while they are fully frozen and the chocolate coating is still crisp.
Can I Use Milk Chocolate?
Yes. Dark chocolate gives the ice candy a deeper chocolate flavor and balances the sweetness of the condensed milk, but you can use milk chocolate if you prefer a sweeter taste.
You can also try semi-sweet chocolate for a middle ground. Whatever chocolate you choose, make sure it melts smoothly and is suitable for coating.
A Fun Filipino Frozen Treat
Filipinos are known for turning simple ingredients into creative and delicious snacks, and this Magnum-style ice candyis a perfect example. Traditional ice candy is already a beloved homemade treat, but adding a chocolate shell makes it feel extra indulgent.
It is an easy recipe to prepare when you want something cold without spending too much on store-bought desserts. You can make a batch for the family, prepare them for a gathering, or simply keep a few in the freezer for hot days.
The best part is the texture. First comes the crisp dark chocolate coating, followed by the creamy, milky center. It is a simple combination, but the contrast makes every frozen treat satisfying.
Conclusion
This Magnum Ice Candy recipe proves that you do not need expensive ingredients or complicated equipment to create a delicious frozen dessert at home. With four simple ingredients, a few ice candy plastics, and a little patience, you can make creamy chocolate-coated ice candies that everyone will enjoy.
Prepare the milk mixture, melt the chocolate, coat the plastic, fill it with the creamy mixture, and freeze overnight. Once completely frozen, your homemade Magnum ice candy is ready to enjoy.
Keep a batch in the freezer for the next hot afternoon. With its crunchy chocolate shell and creamy milk center, this easy Filipino-inspired treat is sure to become a family favorite.
Magnum Ice Candy – Tagalog Recipe
Mga Sangkap:
- 1 lata all-purpose cream (370ml)
- 1 lata evaporated milk (410ml)
- 1 lata condensed milk (300ml)
- 200g dark chocolate
Paraan ng Pagluluto:
- Sa isang bowl, paghaluin ang all-purpose cream, evaporated milk, at condensed milk. Palamigin muna.
- Tunawin ang dark chocolate sa microwave o double boiler. Hayaang lumamig nang kaunti.
- Ilagay ang tunaw na chocolate sa squeeze bottle.
- Ipasok ang dulo ng bottle sa ilalim ng ice candy plastic at maglagay ng chocolate. Ihiga ang plastic at ikalat ang chocolate sa loob gamit ang stick.
- Gamit ang funnel, ibuhos ang malamig na milk mixture hanggang mapuno. Itali nang maigi.
- Ilagay sa freezer at i-freeze overnight hanggang tuluyang tumigas.
- Ihain ang malamig at creamy na Magnum Ice Candy!
