Can I use milk chocolate instead of blond chocolate?

Yes, milk chocolate works too, but the blond chocolate gives a unique caramelized flavor that pairs beautifully with the filling.

Do I really need an ice cream machine?

No—the recipe is a parfait-style ice cream, which sets perfectly without a machine.

Magnum Caramel Ice Cream Bars – No Machine Needed

Name: Magnum Caramel Ice Cream Bars – No Machine Needed
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 12
Ingredients: sugar; glucose; heavy cream 35% (boiled); butter; fleur de sel; roasted peanut paste; sugar (for caramel); whole milk; egg yolks; sugar (for yolks); heavy cream 35%; blond chocolate; grapeseed oil; roasted almonds, chopped

Homemade Magnum-style caramel ice cream bars with salted caramel, peanut butter, blond chocolate coating, and almonds—no ice cream maker required!

Magnum Caramel Ice Cream Bars – A Gourmet Frozen Treat 🍦✨

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.

Why This Recipe Works 🥜🍫

These bars take the classic Magnum concept and elevate it with homemade finesse:

A creamy caramel parfait ice cream base that doesn’t require churning.
A luxurious salted caramel filling blended with peanut butter for depth and nuttiness.
A blond chocolate and almond coating that sets into the perfect crisp shell.

Every element is crafted for balance: the sweet-salty caramel, the creamy interior, and the nutty crunch outside.

Key Ingredients 🛒

Salted Caramel Filling – butter, cream, peanut paste, and fleur de sel for a silky, nutty caramel.
Parfait Ice Cream – egg yolks, caramelized sugar, and whipped cream for a mousse-like texture.
Blond Chocolate Coating – melted with chopped roasted almonds for an irresistible crunch.

Step-by-Step Assembly 🧑‍🍳

Prepare the Caramel Filling – Cook sugar into a deep amber caramel, deglaze with hot cream, then enrich with butter, peanut paste, and fleur de sel. Blend until glossy.
Make the Caramel Parfait Base – Whisk egg yolks with sugar, temper with caramelized milk, and cook until silky. Fold in softly whipped cream for a no-churn ice cream mixture.
Assemble the Bars – Fill molds with parfait, pipe in the caramel center, cover with more parfait, and freeze overnight.
Dip & Set – Coat each frozen bar in blond chocolate mixed with almonds and oil, then let it set to achieve the classic Magnum crack.

Tips for Success 💡

Chill molds before filling to speed up setting.
Keep the chocolate coating at 30–32 °C for the perfect snap.
Sprinkle extra sea salt flakes on top before the coating sets for a gourmet touch.

Why You’ll Love It ❤️

This recipe captures everything that makes Magnums so addictive but with a homemade, artisanal twist. Each bite offers:

Creamy caramel ice cream inside
A luscious salted caramel heart
A crunchy blond chocolate–almond shell

Perfect for dinner parties, summer treats, or as a show-stopping homemade dessert gift!

Final Thoughts 🌟

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? 🍫