If you love the luxurious crunch and creamy center of the iconic Almond Magnum Ice Cream bar, this homemade version will blow you away. Featuring rich vanilla ice cream coated in thick milk chocolate and studded with roasted almonds, it delivers the same indulgent bite—made right in your kitchen!
Whether you’re craving a summer treat or a freezer-stocked dessert, this recipe brings the elegance of Magnum straight to your home.
Why You’ll Love This Almond Magnum Copycat
✅ Decadent chocolate shell with real roasted almonds
✅ Creamy, no-churn vanilla ice cream inside
✅ Made in ice cream molds or popsicle molds
✅ Perfect for parties, summer treats, or gift boxes
✅ Easy to customize with flavors like coffee, caramel, or dark chocolate
Ingredients You’ll Need
For the Ice Cream Filling:
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp vanilla extract or vanilla bean paste
- Optional: pinch of salt
For the Chocolate Almond Coating:
- 12 oz milk chocolate or chocolate chips
- 2 tbsp coconut oil (for thinning and shine)
- 1/2 cup chopped roasted almonds (unsalted)
How to Make Almond Magnum Ice Cream
1. Prepare the Ice Cream Base
- Whip heavy cream until stiff peaks form.
- In a separate bowl, combine sweetened condensed milk and vanilla.
- Gently fold the whipped cream into the mixture until smooth and creamy.
2. Fill the Molds
- Spoon or pipe the ice cream base into your silicone molds.
- Insert sticks and smooth the tops.
- Freeze for at least 6–8 hours or until completely solid.
3. Make the Chocolate Almond Coating
- Melt chocolate and coconut oil together in a heatproof bowl (microwave or double boiler).
- Stir in chopped almonds and let cool to room temp—but still liquid.
4. Dip the Bars
- Remove ice cream bars from molds.
- Dip each one quickly into the chocolate-almond mixture and let excess drip off.
- Place on parchment-lined tray and freeze again for 10–15 minutes until set.
Optional Variations
- Dark chocolate or white chocolate coating
- Add a layer of caramel or Nutella in the center
- Use coffee extract for a mocha version
- Top with a drizzle of extra chocolate or crushed cookies
- Add sea salt or chili flakes for a gourmet twist
Storage Tips
- Store bars in an airtight container in the freezer for up to 2 weeks
- Separate layers with parchment paper
- Best enjoyed after sitting at room temp for 2–3 minutes for a softer bite
Final Thoughts
This Homemade Almond Magnum Ice Cream is every bit as indulgent as the original—with the added bonus of being customizable and made from simple ingredients. From the velvety vanilla center to the thick chocolate almond shell, it’s a dessert that’s guaranteed to impress.
Crunchy. Creamy. Completely irresistible. 🍫🌰🍦