Ice Cream Pops (Magnum Style) and here comes the heat, officially kicking off the ice cream season, although to be honest, I make ice creams all year round. In my house, there are no winter or summer desserts; every moment is suitable for ice creams. Typical preparations of the hot season are ice creams with milk as the main ingredient, like granitas or sorbets that mostly contain fruit and water, and you don’t necessarily need an ice cream maker, as in this case for the mini Magnum pops.
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
- Energy 256.44 (Kcal)
- Carbohydrates 21.25 (g) of which sugars 21.15 (g)
- Proteins 3.55 (g)
- Fat 17.84 (g) of which saturated 6.59 (g)of which unsaturated 3.85 (g)
- Fibers 0.88 (g)
- Sodium 48.42 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients needed to prepare the ice cream pops
- 1 cup heavy whipping cream
- 3/4 cup sweetened condensed milk
- 10 oz milk chocolate
- to taste chopped hazelnuts
Useful tools for preparing the ice cream pops (Magnum Style)
- Ice Cream Stick
- Mold for Magnum ice cream
- 1 Jar glass
- Mixer
- Spatula
- Bowl
Steps needed to prepare the ice cream pops (Magnum Style)
In a bowl, whip the heavy cream and gradually add the condensed milk (you can also make your own condensed milk, link in blue), refrigerate until ready to fill the piping bag. Fill it with the cream just prepared and use the silicone container for Magnum-style ice creams. Fill them with the cream and insert the stick into the designated hole, cover with a bit more cream, level it, and place in the freezer for at least 4 hours. Melt the chocolate in a double boiler and meanwhile chop some hazelnuts for the topping.
Dip the frozen ice cream into a glass with melted chocolate and a couple of teaspoons of chopped hazelnuts, remove the ice cream from the silicone mold and introduce it, now very cold after 4 hours in the freezer, into the glass with the hot chocolate and chopped hazelnuts, remove it immediately and put it back in the freezer. And here is the ice cream pop ready to be enjoyed at any time of the day by both adults and children.
