Damien Pichon adapted by JojoM

Homemade Magnum-style caramel ice cream bars with salted caramel, peanut butter, blond chocolate coating, and almonds—no ice cream maker required!
If you’ve ever dreamed of recreating the indulgent crunch and gooey caramel center of a Magnum ice cream bar at home, this Magnum Caramel Ice Cream Bars recipe is for you! Even better, it’s a no-churn method—so no ice cream machine is needed. Instead, we use a French-inspired parfait base, rich salted caramel, and a blond chocolate–almond shell for that signature crack with every bite.
These bars take the classic Magnum concept and elevate it with homemade finesse:
Every element is crafted for balance: the sweet-salty caramel, the creamy interior, and the nutty crunch outside.
This recipe captures everything that makes Magnums so addictive but with a homemade, artisanal twist. Each bite offers:
Perfect for dinner parties, summer treats, or as a show-stopping homemade dessert gift!
These homemade Magnum Caramel Ice Cream Bars are proof that with a little patience, you can create a frozen dessert that rivals—and even surpasses—the store-bought classic. They’re indulgent, elegant, and absolutely unforgettable.
Would you dip yours in blond, milk, or dark chocolate? 🍫
Homemade Magnum-style caramel ice cream bars with salted caramel, peanut butter, blond chocolate coating, and almonds—no ice cream maker required!

Chill the molds before pouring the parfait to help set faster.
Keep the chocolate coating at 30–32 °C for a perfect crisp shell.
Add extra sea salt flakes on top for a gourmet finish.
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Cook sugar and glucose to a caramel.
Deglaze with hot cream, cook again to 105 °C.
Add butter, peanut paste, and fleur de sel.
Blend until smooth, set aside at room temperature.
Make a dry caramel with sugar, deglaze with hot milk.
Whisk yolks with sugar until pale.
Pour caramel milk over yolks, cook to 82–84 °C like crème anglaise.
Cool quickly, then fold in softly whipped cream.
Fill molds two-thirds with parfait.
Insert caramel filling in the center.
Cover with more parfait, smooth the top.
Insert sticks and freeze overnight.
Melt blond chocolate to 40–45 °C, mix with almonds and oil.
Cool to 30–32 °C.
Dip frozen bars, let excess drip off, and allow to set.
9/14/2025
A bit technical, but worth it. The no-churn parfait texture is perfect.
9/14/2025
The blond chocolate coating with almonds is genius. My kids loved it!
9/14/2025
Tried this at home—better than store-bought Magnums! The salted caramel is divine.
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Serving Size: 1 bar
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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