I’m not sure if there’s an ice cream out there that sounds more delicious than MAGNUM Ice Cream‘s gourmet Belgian Chocolate dipped ice cream treats. These aren’t your run-of-the-mill ice creams on a stick – MAGNUM uses premium ingredients, and only the tastiest Belgian chocolates, to ensure that you’re getting the richest, most flavorful ice cream treats around.
To top themselves, they’ve given us a recipe for their newest creation that you can all make at home! This recipe, the MAGNUM Double Chocolate Caramel Cool Down, was crafted by designer Christian Siriano and James Beard Award-winning Chef Andrew Carmellini – But don’t worry. Even if you haven’t won your James Beard award yet, you’ll be able to make these and impress all of your friends. That is, if you don’t eat them all first! Here’s the recipe:
MAGNUM DOUBLE CARAMEL COOL DOWN
Recipe created by award-winning Chef Andrew Carmellini
PREP TIME: 20 minutes
CHILL TIME: 1 hour
- 2 MAGNUM® Double Caramel Ice Cream Bars
- ½ can (13.5 oz) coconut milk
- 1 teaspoon sugar
- Grated peel and juice from 1 lime
- 1 ounce white chocolate
- 2 tablespoons toasted flaked coconut (unsweetened)
- ½ ripe mango
- ¼ ripe pineapple
- ¼ cup raspberries
- Fresh basil leaves
MAGNUM Double Caramel Bar · Coconut Cream Lime Sauce · Fresh Fruit & Basil
Coconut Sauce: Carefully open can of coconut milk and spoon about half of the thick coconut cream from the top into a bowl and set aside. Pour half of the remaining thin coconut milk into a small saucepan. Add sugar and bring to a boil over medium-high heat. Boil until reduced by half, about 5 minutes. Combine the reduced coconut milk, coconut cream, lime juice and peel from ½ lime. Refrigerate until cold, about 1 hour. (This sauce can be made ahead and kept in the refrigerator up to 2 days.)
To Decorate MAGNUM Bars: Unwrap MAGNUM® Double Caramel Ice Cream Bars and place on large parchment or waxed paper lined plate. Melt white chocolate in small microwave-safe bowl in microwave. Drizzle melted chocolate over ice cream bars, then sprinkle with coconut. Freeze until set, about 10 minutes.
Fruit Preparation & Dessert Assembly: Peel the mango and cut the flesh from the pit. Cut into ¼-inch thick slices. Peel the pineapple and cut into similar slices as the mango.
To serve, spoon about ¼ cup of the coconut sauce onto the middle of each of 2 serving plates. Place a decorated ice cream in center of each plate. Arrange sliced mango, pineapple and raspberries around ice cream bars. Grate lime peel from ½ lime over the top of each plate and garnish each plate with a few basil leaves. Serve immediately.
Nutritional Information 1 serving:
Calories: 750, Calories from Fat: 440, Total Fat: 49g, Saturated Fat: 38g, Trans Fat: 0g, Cholesterol: 30mg, Sodium: 115mg, Total Carbs: 79g, Dietary Fiber: 7g, Sugars: 63g, Protein: 8g, Vitamin A: 25%, Vitamin C: 170%, Calcium: 20%, Iron: 30%