Magnum Ice Candy

Magnum Ice Candy Recipe (Good for Business)

A premium, creamy, and chocolate-coated ice candy inspired by the famous Magnum ice cream. This version is specially written for business owners who want to produce consistent, high-quality ice candy for profit.

Overview

Magnum Ice Candy is a premium dessert with a rich, milk-based filling and a signature crisp chocolate shell on the inside of the plastic bag. This creates a unique, eye-catching product that customers instantly associate with luxury ice cream.

This recipe is ideal for:

• Small home businesses

• Weekend selling

• School canteen or sari-sari store

• Food carts

Ingredients

• 1 can evaporated milk

• 1 can condensed milk

• 1 pack all-purpose cream (pre-chilled)

• 4–5 bars chocolate (Goya Milky + Dark recommended)

 

Instructions

1. Pre-Chill Your Dairy Base

Place the following in the refrigerator for at least 3–4 hours or overnight:

• 1 pack all-purpose cream

• 1 can condensed milk

• 1 can evaporated milk

Chilling helps make the mixture thicker and creamier.

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2. Make the Ice Cream Mixture

1. In a blender, combine the chilled all-purpose cream, condensed milk, and evaporated milk.

2. Blend on high speed until the mixture becomes smooth and fully incorporated.

3. Set this mixture aside.

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3. Prepare the Chocolate Coating

1. Melt the 4–5 chocolate bars using a double boiler (a heatproof bowl over hot water).

2. Stir continuously until smooth.

3. Pour the melted chocolate into a piping bag, squeeze bottle, or pastry bag for easy handling.

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4. Coat the Ice Candy Bags

1. Take your ice candy plastic bags.

2. Squeeze a small amount of melted chocolate inside each bag.

3. Tilt and rotate the bag so the chocolate evenly coats the inner surface about halfway or more—this gives the classic Magnum shell look.

4. Let the chocolate slightly set (a few seconds).

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5. Add the Ice Cream Mixture

1. Using a funnel, pour the blended ice cream mixture into the coated ice candy bags.

2. Leave about 1 inch of space at the top so the mixture can expand when frozen.

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6. Seal the Ice Candy

1. Twist the top of the bag tightly to push out any air.

2. Tie securely to avoid leaks.

3. Freeze for at least 6–8 hours, or overnight, until fully firm.

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Business Tips (Highly Recommended!)

✔ Costing & Pricing

• One batch usually makes 15–20 ice candies, depending on size.

• Selling price: ₱15–₱25 each (or higher for bigger bags).

• Add premium toppings (nuts, cookie bits) to increase profit.

✔ For a Thicker, Premium Texture

• Add 2 tbsp cornstarch dissolved in ½ cup water, simmer until thick, cool, then mix into the ice cream base.

✔ Flavor Variations

• Cookies & Cream – Add crushed cookies to the mixture.

• Strawberry / Mango – Blend fruit into the base.

• Double Chocolate – Add cocoa powder and chocolate chips.