Homemade Magnum -Ice-cream Choco Bar 朱古力脆皮雪糕批

Last week London was 24C, seriously now is only June, what will it be like when in actually summer?! I am melting… it is time to make some homemade ice-cream. This time I make my own version of Magnum aka ice-cream choco bar, with a thick layer of chocolate. My favourite!

This version is the simplest ice-cream recipe ever! No ice-cream machine, no electric mixer, what you need is…maybe a fork and mould. You can make dark, milk or white chocolate layer and add all kind of toppings you like. They are just so delicious, almost as good as the magnum, or is better?! Enjoy!

上星期倫敦已經24C，只是六月，但已經這麼熱，沒有冷條。。。唯有吃雪糕消暑吧！這次自己做了Magnum 朱古力脆皮雪糕批，在香港並不便宜，自己做也做到9成相似 HAHA！

這個是最最最簡單的雪糕食譜，不需雪糕機、不需電動打蛋器，超超超簡單！外層的脆皮可以用黑、牛奶或白朱古力，再加自己喜歡的配料，超簡單又好味！大人小朋友都一定鍾意！

Mix double cream and condensed milk together, then add in vanilla extract, mix well.

Pour the mixture into a mould, freeze for at least 5 hours.

Use microwave or double-boiler to melt the chocolate, then mix with vegetable oil, let it cool down to room temperature.

Take the ice-cream bar out (2 at a time cause is very easy to melt), dip it into the chocolate sauce, add some toppings, the chocolate will harden within few minutes. Put the ice-cream bar back to freezer for at least an hour before served.

*The recipe is about 400ml mixture

*Condensed milk not only give you the sweetness of the ice-cream, but to give the creamy texture, so do not reduce the amount of it

將淡忌廉和煉奶拌勻，再加入雲尼拿香油 (＊加入雲尼拿香油除了香味外，也可以令雪糕冷藏後不會有小冰塊在內）

將混合液倒入模內，放入冰箱冷藏最少5個小時

用微波爐或隔水加熱法將巧克力溶化，再加入菜油，拌勻，待至室溫

拿出雪糕，浸入巧克力漿內，加上裝飾，再放冰箱冷藏一小時後享用
（*因雪糕非常容易溶化，最好一次拿兩枝雪糕浸巧克力，然後再放回冰箱）

*這個食譜是400毫升液體份量
*煉奶的作用除了甜味外，亦有雪糕有Creamy的質感

Print

Homemade Magnum -Ice-cream Choco Bar

Prep Time

20 mins

Total Time

20 mins

 

Ingredients

• 240 ml heavy cream
• 160 ml condensed milk
• 1 tsp vanilla extract
• 300 g chocolate
• 30 ml vegetable oil

Instructions

1. Mix double cream and condensed milk together, then add in vanilla extract, mix well.

   Pour the mixture into a mould, freeze for at least 5 hours.

   Use microwave or double-boiler to melt the chocolate, then mix with vegetable oil, let it cool down to room temperature.

   Take the ice-cream bar out (2 at a time cause is very easy to melt), dip it into the chocolate sauce, add some toppings, the chocolate will harden within few minutes. Put the ice-cream bar back to freezer for at least an hour before served.

2. Pour the mixture into a mould, freeze for at least 5 hours.

3. Use microwave or double-boiler to melt the chocolate, then mix with vegetable oil, let it cool down to room temperature.

4. Take the ice-cream bar out (2 at a time cause is very easy to melt), dip it into the chocolate sauce, add some toppings, the chocolate will harden within few minutes. Put the ice-cream bar back to freezer for at least an hour before served.

5. *The recipe is about 400ml mixture

   *Condensed milk not only give you the sweetness of the ice-cream, but to give the creamy texture, so do not reduce the amount of it