Dessert/ Snacks

White Chocolate Hazelnut Magnum

White Chocolate Magnums were my favourite growing up. Every so often we were given the option (I don’t like the word allowed), to choose a more luxurious (aka more expensive) ice cream or ice pop, and they were always my go to!

Friday evenings, Dad would be coming home from work and ring to see what we might like. Come to think of it, I feel like it was happening before mobile phones so maybe we put in a request prior to him leaving in the morning! Who knows, it’s all a little fuzzy at this point; showing my age!

These homemade white chocolate Magnums have a nutty white chocolate shell and a caramel centre. I had to bring them in to 2021 with a little something extra. The variety of Magnums now is far beyond white, milk or almond; and sure who doesn’t love a little extra texture and of course caramel with their ice cream.

I used silicone ice pop moulds which are a game changer. The ones I have lie flat in the freezer and although I can’t find the exact ones I picked up last year, these look pretty similar.

Recipe created for Homecook. This is not a sponsored post.

White Chocolate Caramel Magnums

Print Recipe
By Serves: 8 Prep Time: 30 mins + Setting Time


  • 8 generous tbsps caramel of choice (I used a Hazelnut Praline Caramel
  • 400ml double cream
  • 200g condensed milk
  • **For the Coating**
  • 300g Homecook white chocolate Wonderbar roughly chopped
  • 2 tbsp (28g) coconut oil
  • 3 tbsp chopped roast hazelnuts



Place 1 tbsp of caramel into your silicone popsicle moulds. I used silicone ones to make removing the ice cream popsicle super easy!


Whisk the cream to soft peaks using an electric whisk. Fold in the condensed milk.


Place the ice cream layer on top of the caramel and then place the moulds into your freezer. If using moulds similar to the ones suggested, cover over the top with cling film before placing into the freezer to prevent ice forming on top.


Allow to set for at least 3 hours or overnight.


Melt the white chocolate in the microwave using 30 second increments. Stir through the coconut oil to melt and then stir in the chopped hazelnuts.


Dip the set popsicles one at a time into the chocolate, spooning it over to completely cover the filling. Place onto a baking paper lined tray to firm up for 3 - 5 minutes before digging in. This gives the filling time to soften up a little. If not eating straight away, wrap the set “magnums” in parchment paper and then place into a sealed container into the freezer. Remove them from the freezer 5 minutes before serving for the best texture.


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