Homemade Magnum
Indulging in a sweet treat doesn’t have to come with guilt, especially when you can make your own homemade Magnum ice cream bars. This delightful recipe combines the natural sweetness of bananas and raspberries with a rich chocolate coating, ensuring a delicious dessert without added sugars. With just a handful of ingredients and minimal preparation time, you can whip up seven mini Magnums that are perfect for satisfying cravings any time of the year. Whether you enjoy them on a hot summer day or as a sweet treat after dinner, these homemade Magnums will quickly become a favorite.
Why You Will Love This Recipe
This homemade Magnum recipe is not only easy to prepare but is also a healthier alternative to store-bought options. Using ripe bananas provides natural sweetness, while the combination of crème fraîche and fresh raspberries enhances the flavor profile. Plus, the fact that it contains no added sugars makes it a fantastic dessert for health-conscious individuals. The melting dark, milk, or white chocolate creates a decadent finish, making these ice cream bars indulgent and guilt-free. And with the quick freezing time, you won’t have to wait long to enjoy your creation!
Ingredients
Gather these simple yet wholesome ingredients to create 7 mini Magnums:
- 2 ripe bananas
- 14 fresh raspberries
- 70 g semi-thick crème fraîche
- 1 sachet of vanilla sugar (optional)
- 170 g dark, milk, or white chocolate (your choice)
Directions
Step 1: Begin by preparing your ingredients. Take the ripe bananas and peel them, placing them in a mixing bowl.
Next, add the crème fraîche to the bananas. If you choose to use vanilla sugar, now is the time to sprinkle it in. This optional ingredient will enhance the overall flavor and add a touch of sweetness to the mixture. Use a fork or a blender to mash the bananas and mix them with the crème fraîche until you achieve a smooth, creamy consistency.
Step 2: Once your banana mixture is ready, it’s time to fill the Magnum molds. Carefully spoon the banana and crème fraîche blend into each mold, distributing it evenly. Ensure that there’s enough space in each mold for toppings since the raspberries will be added next.
Take two raspberries and gently push them into each mold, allowing the raspberry flavor to infuse into the banana mixture as they freeze. After filling the molds, place them in the freezer and let them set for at least 4 hours, or ideally overnight, to ensure they freeze thoroughly.
Step 3: After the freezing time is complete, prepare to coat your homemade Magnums. Begin by melting your choice of chocolate in a bain-marie. To do this, fill a pot with a small amount of water and place it on low heat. In a heat-proof bowl, add the chocolate, allowing it to melt slowly over the steam without coming into direct contact with the water.
Stir the chocolate occasionally to help it melt evenly. Once it’s smooth and glossy, remove it from the heat and let it cool for about 5 minutes. This cooling step is crucial, as dipping the frozen bars in overly hot chocolate can cause them to melt.
Step 4: Take the Magnums out of the freezer. After ensuring they are frozen solid, carefully remove them from the molds. It may take a little wiggle to get them out, but be patient to avoid breaking the bars. Once removed, hold each bar by the end and dip it completely in the melted chocolate.
Coat each Magnum generously, allowing any excess chocolate to drip off. You can either place them back on a baking sheet lined with parchment paper or stand them upright in a glass to allow the chocolate to set. For an extra touch, consider sprinkling some crushed nuts or coconut flakes on the chocolate while it’s still wet.
Step 5: Let the chocolate-coated bars set for about 10-15 minutes at room temperature, or you can pop them back into the freezer for a faster result. Once the chocolate has hardened, your homemade Magnums are ready to be enjoyed!
FAQ
Can I use other fruits instead of raspberries?
Absolutely! You can substitute raspberries with other fruits like strawberries, blueberries, or even diced peaches for a personalized flavor twist.
How do I store leftover Magnums?
Store any leftover homemade Magnums in an airtight container or freezer-safe bag in the freezer. They can stay fresh for up to a month.
Can I use dairy-free alternatives?
Yes! For a dairy-free version, opt for coconut cream or any preferred dairy-free yogurt in place of the crème fraîche.
What if I don’t have Magnum molds? Can I use regular ice-cream molds?
Absolutely! Just use any silicone molds you have on hand, or even small paper cups. Just ensure you can skewer them for easy dipping.
Is it possible to make these without chocolate?
While the chocolate coating adds a delicious layer, you can enjoy the banana-raspberry pops without it. Experiment with enjoying them as fruity popsicles!
Conclusion
This simple and delightful homemade Magnum recipe provides a healthier, sugar-free alternative to store-bought ice cream bars. With a blend of bananas and fresh raspberries encased in a rich chocolate coating, these mini Magnums are sure to become a staple treat in your home. They are perfect for sharing or enjoying solo, giving you the freedom to indulge without guilt. So, gather your ingredients and start creating your own delicious ice cream bars today!
