Vanilla, Milk Chocolate and Almond Magnum-Style Ice Cream Bars

Ingredients

• 400 ml Heavy cream (Very cold; at least 30% fat.)
• 100 ml Sweetened condensed milk
• Vanilla extract (To taste; approximately 1 to 2 tsp are suggested for the nutritional estimate.)
• 300 g Milk chocolate (For coating.)
• Toasted sliced almonds (A handful; approximately 30 g for the nutritional estimate.)
• 1 c. à café Neutral oil (Added to the chocolate to give it a glossy finish; approximately 5 ml.)

Steps

1. 1

   Refrigerate the heavy cream in advance so that it is very cold. Also prepare the ice pop molds and a large bowl.

2. 2

   Pour the very cold cream into the large bowl and add the vanilla extract. Beat with an electric mixer until the cream begins to thicken.

3. 3

   Add the sweetened condensed milk to the whipped cream. Continue beating until you obtain a firm, smooth and sufficiently stable whipped cream texture that can be distributed into the molds.

4. 4

   Distribute the mixture among the ice pop molds. Insert the sticks, then place the molds in the freezer for at least 4 hours, until the ice creams are completely firm.

5. 5

   While the ice creams are freezing, melt the milk chocolate in a double boiler or in the microwave. If using the microwave, heat it in short intervals, stirring between each interval to prevent the chocolate from burning.

6. 6

   Add the toasted sliced almonds to the melted chocolate.

7. 7

   Add the neutral oil and mix until you obtain a smooth, glossy coating. Let it cool until it reaches approximately 30 °C, so that it does not melt the ice creams during coating.

8. 8

   Pour the coating into a deep glass, wide enough to allow the ice cream bars to be fully dipped.

9. 9

   Unmold the ice creams one at a time once they are completely firm. Work quickly so they remain frozen.

10. 10

    Dip each ice cream bar decisively into the chocolate coating, then remove it immediately. The chocolate should set almost instantly upon contact with the cold ice cream.

11. 11

    Enjoy the ice cream bars immediately, or return them briefly to the freezer if necessary before serving.

Notes

The coating can be prepared while the ice creams are freezing. To make unmolding easier, briefly run the outside of the molds under lukewarm water without allowing the water to touch the ice cream. Store the coated bars in the freezer in an airtight container or wrapped individually.

Nutrition per serving

• dessert
• ice cream
• chocolate
• vanilla
• homemade
• no-cook
• freezing
• summer