No one can deny that homemade ice cream is a great treat, but the hardest part of making homemade ice cream is deciding exactly which flavor you want to make. There are a few easy steps to making great ice cream, but if you’re thinking that you need a special machine to churn out your ice cream, you’d be wrong. All you need is a blender, an ice cream container and a scoop. The best part? Most of these ingredients can be found at your local grocery store, and the homemade ice cream recipe is so simple that you’ll be able to whip it up tonight.
You want to make homemade ice cream? No? I didn’t think so. With a recipe that is well within our skill set, we can create a tasty treat without a freezer full of soft serve. The base of our recipe is store bought Magnum ice cream, which is not gelato but a soft-serve style ice cream. The difference is that ice cream freezes until it is very hard, while gelato is made with gelatine, which is a gelatinous substance extracted from animal bones, hides, or other animal products. The ice cream itself is mixed with milk, eggs, sugar, and some flavorings, and then poured into a mold where it is frozen.
For the last few years, I’ve been a little frustrated with the plethora of ice cream recipes that call for lots of cream, sugar, and eggs. I mean, I get it. Ice cream is awesome. But all that cream and sugar in one place? It just made me feel sluggish and bloated, so I decided to make my own version. I switched over to almond milk, and used bananas instead of heavy cream for a creamy, filling ice cream that’s packed with plant-based protein.
Summer is a great time for ice cream. And we love all kinds of ice cream ….. Sorbets, gelato, sorbet… but our favorite is the chocolate ice cream. If you’re an ice cream lover, you probably know Magnum ice cream….. it’s not only delicious, it’s also expensive. That’s why we’ve come up with an easy (and cheaper) recipe for homemade magnum ice cream. Instead of heavy cream (often used in ice cream recipes), you only need a few inexpensive ingredients: Milk, sugar, cornstarch, vanilla, chocolate, Greek yogurt and almonds. You can even customize it to your liking and create your own flavors! Homemade magnum ice cream will be smooth, creamy and delicious!
Ingredients for Magnum Ice Cream
This ice cream recipe uses a secret ingredient: corn starch. Unlike other ice cream recipes that use eggs for creaminess, cornstarch serves as a stabilizer. When the ice freezes, it stabilizes the water molecules and keeps the ice from freezing.
The sugar not only adds sweetness, but also improves the texture of the ice cream. It affects the formation of ice crystals and leads to the formation of small ice crystals (i.e. softness) rather than large crystals (i.e. frostiness).
Greek yogurt, chocolate and vanilla add flavor to the ice cream, so it’s definitely not bland.
Tips
– For the vegan ice cream base, mix 1 cup coconut cream (without milk), 2 ripe bananas and 1 teaspoon vanilla extract until creamy. Freeze overnight until firm, then continue the recipe with vegetable chocolate as a topping.
– For the vegetable caramel topping, mix together 1 cup soft medjool dates, 2 tablespoons almond butter and 1 tablespoon water. Spread it over the ice cream before coating it with chocolate.
– Make a vegan chocolate glaze by melting ½ cup coconut oil, ½ cup cocoa powder, 1 tablespoon liquid sweetener (like agave or maple syrup), 1 teaspoon vanilla extract, ½ teaspoon salt.
Variations
– For the dark Magnum, add 2 tablespoons of cocoa powder to the ice cream mixture and dip it in dark chocolate.
– For the Mint Magnum, use dark chocolate frosting and add mint extract to the ice cream base.
– To make the Mochaccino Magnum, add 1 espresso to the ice cream base.
How to store homemade Magnum ice cream
This homemade magnum ice cream is easy to keep in the freezer and take out when you want to eat it. Can be kept in the freezer for about 3 months.
How to make homemade magnum ice cream
For the vanilla mixture: Put the milk, cornstarch, vanilla and sugar in a saucepan and stir.
Cook until the mixture thickens, then add the white chocolate.
Stir and add the Greek yogurt.
Stir and pour into a pot.
Cut out the holes and insert the sticks. Cover with aluminum foil and put in the freezer overnight.
For the filling: Melt the chocolate and add the ground almonds.
Cut the container between the strips.
Remove the ice from the container.
Dip the ice cream in the chocolate. Serve and enjoy.
Nuts
If you have ice cream molds, you can use those instead of the milk carton!As a child, I was a big fan of the ice cream store that was across the street from my house. I would go there so often that I got a job there when I was in grade school. I loved the reward of coming home and eating ice cream. I became quite good at making ice cream at home, too. I made a lot of different flavors, and a couple of different types of ice cream to go with them. I can still remember the ice cream that my mom would make me as a child. It was called Magnum, and it was ice cream with chocolate syrup and walnuts. It was a unique ice cream that I now make for my children..
Read more about vegan magnum recipe and let us know what you think.
Frequently Asked Questions
What are the ingredients in Magnum ice cream?
For those of you who follow me on Twitter, you may have noticed a recent flurry of tweets from my sister-in-law, Veronica, who is a professional baker. On Friday, she posted a picture of her new ice cream recipe, which was inspired by Magnum Ice Cream! Magnum is a brand of ice cream that you should only buy in the summer—and even then, only if you’re in the Northeast or South (because the ice cream is so cold, it can only be shipped to certain areas).
A few months ago, we started a new venture: We opened a vanilla ice cream shop. We started small and did home deliveries, but now we’re making enough to sell on our own. We still don’t have our own place, but we do have a handy little van, and we’re able to make and deliver ice cream to just about any customer’s door. We also have a little blog, where we share our recipes, and we occasionally make ice cream videos on YouTube too.
How do they make Magnum ice creams?
In the U.S., we’re seeing a shift in the ice cream ordering habits of the American consumer. As the grownups are moving out of the house (or are they?), they’re taking their kids to the local ice cream shop. That’s right, kids are spending their allowances on indulgent scoops for the whole family, and young adults are even pairing their glasses of wine with big, soft serve cones. With all these new ice cream options on the market, how do they decide what type of ice cream to order?
Well, with so many flavors to choose from, it’s easier than ever to find a dessert that fits your palette. I’ve always wondered this. How do they make Magnum ice creams? I’ve tried to make them from scratch and follow the directions on the back of the can, but I get nowhere near the consistency and taste of the real thing. Who makes them? How do they do it? And do they really taste better than the store bought variety?
What is Magnum Dairy Free Made of?
I’ve tried a lot of different ice cream recipes over the years, and it’s a tradition in my family to make homemade ice cream on the first day of spring. Growing up, my dad always made ice cream on Wednesdays and I still remember the smell of the cornstarch and eggs as I walked through the door after school. I’ve been making homemade ice cream for years and one of my favorite ice cream brands is known as “Magnum Ice Cream”. The brand new Magnum Dairy Free is amazing. It tastes so much like the real thing, and it doesn’t contain any of the little icky, awful things that have been found in regular Magnum Ice Cream. I think it’s great!
