Ann Reardon

Giant Double Caramel Magnum Ego Ice Cream

What better way to celebrate World Chocolate Day than by recreating a huge version of this delicious chocolate-coated caramel Magnum, the most popular ice cream on Earth!

To make this GIANT double caramel Magnum Ego you will need

600g (21.16 ounces) white chocolate
2 cake support sticks
10L (2.64 gallons) vanilla ice-cream
1.8kg (3.97 pounds) milk chocolate
440g (15.52 ounces) ice magic or magic shell
Ice-cream template pdf, print and cover in plastic

Caramel recipe

2 cups or 670g (23.63 ounces) glucose syrup
2 cups or 500mL (16.91 fluid ounces) cream
1 cup or 250mL (8.45 fluid ounces) milk
3 cups or 650g (22.93 ounces) sugar
additional 400mL (13.53 fluid ounces) cream
400g (14.11 ounces) white chocolate
brown, orange and yellow food coloring (optional)
Combine the glucose syrup, first lot of cream, milk and sugar in a pan and stirring occasionally bring to 116C (240.8 degrees Fahrenheit).
Stir int he additional cream and bring back up to 104C (219.2 degrees Fahrenheit). Remove from the heat and stir through the white chocolate. Add coloring if desired. Pour into a heatproof bowl and leave to cool.
giant ice-cream recipe ann reardon
Copyright © 2017 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

20 Comments View Comments

  1. Rating: 5

    Hi im trying to make the caramel vegan. could i just substitute the cream for coconut cream and the milk for soy milk?

  2. Rating: 5

    I made the caramel from this recipe (half batch of course haha) and it was AMAZING!!! it was gone within a week and everyone loved it!!! this picture is of the bowl with what little caramel was left over after 4 days!!! i loved this and im now making it again for my friends birthday cake!! 1000/10 defiantly recommend. i love your work ann it makes me feel like i can really bake!

  3. Rating: 5

    Hi Ann,
    Firstly you are the greatest at this and I love your work so much! I am thinking about giving this recipe a try and I was just wondering if you could help out with scaling down the templates by half? I would be thrilled if you replied!
    Thanks xx

  4. Rating: 5

    I was wondering if there was a way to thicken this version of caramel so I could use it as a macaron filling? I find this version a lot easier than the salted caramel macarons’ dulce de leche recipe. Thanks 🙂

    • Hi Hayley, I think it would be fine as is for a filling, but if you would like it thicker, try reducing the milk quantity you add. Maybe try half a cup first time and se if that suits the consistency you are after.

  5. Rating: 5

    Yes to a lifetimes worth of ice cream and chocolate in one sitting. Another winner Anne !

  6. Rating: 4.5

    Yes! to a lifetimes worth of ice cream and chocolate in one sitting. Another winner Anne !

  7. Rating: 5

    Hi! Which freezer do you use to store it?

    • Hi Sofia, You really need a chest freezer or similar to be able to fit in the Giant ice cream.

  8. Rating: 5

    What kind of cream is it that we use for the caramel? Is it a whipping cream?

  9. Rating: 4.5

    hello, I can’t find in my country “ice magic” . can you tell me what I can switch it?

    • Hi Yael choen, In some places it is referred to as magic shell. If you can’t get anything similar than chocolate will do the trick.

  10. Rating: 5

    Ilysm and your cakes and creations ??

  11. Rating: 5

    i love your recipe

  12. Rating: 4.5

    I used your templet for Thomas the Train and made this for my husband birthday. Thank you for such easy instrutions, it made it so simple.

    • Well done Lee. Your Thomas looks beautiful!

  13. Rating: 4

    Love all your amazing and inspiring posts. I am wanting to make another of your recipes and it has 1 tablespoon of gelatine in it. Do you use a 15 ml or 20 ml tablespoon? Using the wrong one will certainly have unwanted consequences!
    Thank you,

    • Hi Angela, an Australian tablespoon is 20mL

  14. Rating: 4.5

    I’m definitely using that caramel recipe. ❤

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