Homemade Chocolate Magnum Ice Cream Bars

Creamy vanilla ice cream coated in a thick, glossy chocolate shell

52 3 minutes read

This homemade version of the classic Magnum bar captures everything people love about the original:

The thick, snappy chocolate coating that cracks when you bite into it
The smooth, creamy vanilla interior that melts in your mouth
The ability to customise the flavour and texture to your liking (almonds, mint, dark or milk chocolate, etc.)

Unlike many store-bought bars, these use real ingredients, no artificial stabilisers, and can be tailored to any dietary needs — from dairy-free to sugar-conscious.

Plus, you don’t need an ice cream maker. Just a mixer, a popsicle mould, and some freezer patience.

In a large bowl, pour in cold heavy cream. Using a hand mixer or stand mixer fitted with a whisk attachment, whip on medium-high until soft peaks form — about 3–5 minutes. You want the cream to be light and airy, not stiff.

Think yoghurt-like consistency. In a separate bowl, mix: 395 g (1 can) sweetened condensed milk, 2 tsp vanilla bean paste or extract and a pinch of salt. Gently fold the whipped cream into the condensed milk mixture using a spatula.

Mix carefully to preserve the air bubbles — this is what gives the ice cream its light, scoopable texture. Using a spoon or piping bag, fill each popsicle mould with the ice cream mixture. Leave a tiny space at the top (about 1/4 inch) for expansion during freezing.

Carefully insert wooden popsicle sticks into the centre of each mould. Use an offset spatula or the back of a spoon to level off the tops. Clean up any excess to avoid lumpy edges. Place moulds on a flat tray and freeze for at least 6 hours, ideally overnight, until completely solid. While your bars are freezing solid, prepare the coating.

Break 300 g (10.5 oz) of dark chocolate into small pieces. Combine with 2 tbsp of coconut oil in a microwave-safe bowl or use a double boiler. Heat in 30-second bursts, stirring each time, until smooth and fully melted or place the bowl over simmering water (not touching it), stirring until melted.

Let the melted chocolate cool slightly. Ideal dipping temp is 90–95°F (32–35°C) — warm enough to coat, but not so hot it melts the ice cream. Once completely frozen, carefully remove each bar from the mould. If stuck, run warm water briefly over the outside of the mould to loosen.

Working one at a time: Dip each bar into the chocolate, fully submerging then let the excess drip off while rotating the bar. Optional: Use a spoon to drizzle chocolate over any missed spots. Want extra-thick chocolate?

Let the first layer sit for 30 seconds, then dip again. Place each dipped bar on a parchment-lined tray. Return to the freezer for at least 20–30 minutes to firm up the shell.

Pro Tips for Success
Use high-quality chocolate. Cheap chocolate may bloom or separate.

Don’t skip the coconut oil. It ensures your chocolate sets with that classic Magnum snap.

Work fast. Keep bars in the freezer until just before dipping.

Double-dip for an ultra-thick shell like Magnum “Double” bars.

Want crunch? Roll the dipped bars in chopped almonds, hazelnuts, or even crushed cookies before the coating sets.

Flavour Variations;

Almond – Add finely chopped toasted almonds to melted chocolate
Mint Chocolate – Add ½ tsp peppermint extract to ice cream base
Double Chocolate – Add 2 tbsp cocoa powder to the ice cream mix and use milk chocolate for the shell
Raspberry Swirl – Swirl in raspberry jam before freezing
Cookies & Cream – Fold in crushed Oreos into the ice cream before freezing

Storage Instructions;

Short-term: Store coated bars in an airtight container in the freezer for up to 2 weeks.
Long-term: Wrap individually in parchment or wax paper, then seal in a freezer bag for up to 2 months.

Frequently Asked Questions;

Can I use milk chocolate instead of dark?
Absolutely! Use high-quality milk chocolate, but reduce the coconut oil slightly (1 tbsp) to prevent it from becoming too soft.

Can I make this dairy-free?
Yes! Use full-fat canned coconut milk in place of cream, and sweetened condensed coconut milk for the base. Use dairy-free chocolate and coconut oil for the coating.

I don’t have popsicle moulds. What can I do?
Pour the mixture into a loaf pan lined with parchment. Freeze, then cut into rectangles and insert sticks by hand. Dip as usual.

There’s something magical about that first crack of a Magnum bar—and now you can recreate it at home. These homemade Chocolate Magnum Ice Cream Bars are not just a fun project; they’re a gourmet upgrade on a store-bought classic.

Customise them to your heart’s content, make a batch ahead of time, and wow your family or guests with a dessert that’s both nostalgic and completely indulgent.