Magnum Raspberry Crunch Ice Cream Bars
Magnum Raspberry Crunch Ice Cream Bars
Ingredients
For the Raspberry Ice Cream Base
- 2 cups frozen raspberries
- 1/4 cup sliced almonds
- 1 cup coconut cream
- 1/4 cup maple syrup
- 1/8 teaspoon fleur de sel, a pinch
For the White Chocolate Almond Coating
- 10 ounces white chocolate, chopped
- 1/2 cup chopped almonds
Instructions
- 1
Combine 2 cups frozen raspberries, 1/4 cup sliced almonds, 1 cup coconut cream, 1/4 cup maple syrup, and 1/8 teaspoon fleur de sel in a high-speed blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed, until a vibrant pink color is achieved.
⏱️ 5 min
- 2
Pour the blended raspberry mixture evenly into 4 ice cream molds (popsicle molds). Insert a wooden stick into the center of each bar. Place the molds in the freezer and freeze for at least 4 to 6 hours, or preferably overnight, until the bars are completely solid.
⏱️ 5 min
- 3
While the raspberry bars are freezing, prepare the chocolate coating. In a microwave-safe bowl, melt 10 ounces of chopped white chocolate in 30-second intervals, stirring after each, until smooth. Once melted, stir in 1/2 cup chopped almonds until well combined. Let the mixture cool slightly but remain fluid.
⏱️ 5 min
- 4
Once the raspberry bars are frozen solid, carefully remove them from their molds. Working quickly, dip each frozen bar into the melted white chocolate and almond mixture, ensuring it's fully coated. The cold bar will quickly solidify the chocolate coating. Place the coated bars on a parchment-lined tray and return to the freezer for 10 to 15 minutes to fully set the coating.
⏱️ 5 min
- 5
Serve immediately and enjoy your homemade Magnum Raspberry Crunch Ice Cream Bars. Store any remaining bars in an airtight container in the freezer.
Kitchen Tools
Nutrition Facts (per serving)
Magnum Raspberry Crunch Ice Cream Bars
Ingredients
For the Raspberry Ice Cream Base
- 2 cups frozen raspberries
- 1/4 cup sliced almonds
- 1 cup coconut cream
- 1/4 cup maple syrup
- 1/8 teaspoon fleur de sel, a pinch
For the White Chocolate Almond Coating
- 10 ounces white chocolate, chopped
- 1/2 cup chopped almonds
Instructions
- 1
Combine 2 cups frozen raspberries, 1/4 cup sliced almonds, 1 cup coconut cream, 1/4 cup maple syrup, and 1/8 teaspoon fleur de sel in a high-speed blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed, until a vibrant pink color is achieved.
⏱️ 5 min - 2
Pour the blended raspberry mixture evenly into 4 ice cream molds (popsicle molds). Insert a wooden stick into the center of each bar. Place the molds in the freezer and freeze for at least 4 to 6 hours, or preferably overnight, until the bars are completely solid.
⏱️ 5 min - 3
While the raspberry bars are freezing, prepare the chocolate coating. In a microwave-safe bowl, melt 10 ounces of chopped white chocolate in 30-second intervals, stirring after each, until smooth. Once melted, stir in 1/2 cup chopped almonds until well combined. Let the mixture cool slightly but remain fluid.
⏱️ 5 min - 4
Once the raspberry bars are frozen solid, carefully remove them from their molds. Working quickly, dip each frozen bar into the melted white chocolate and almond mixture, ensuring it's fully coated. The cold bar will quickly solidify the chocolate coating. Place the coated bars on a parchment-lined tray and return to the freezer for 10 to 15 minutes to fully set the coating.
⏱️ 5 min - 5
Serve immediately and enjoy your homemade Magnum Raspberry Crunch Ice Cream Bars. Store any remaining bars in an airtight container in the freezer.