Homemade Magum Style Ice Bombón with Thermomix

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2 July, 2025

🍦 Homemade Magum Style Ice Bombón with Thermomix: Creamy, crispy and without regrets

The easiest recipe to make frozen poles that rival those of supermarket

Tired of paying a fortune for those Magnum type ice cream In the super? Would you like to be able to make a healthier version at home, creamy and crispywith ingredients that you choose? Well, this recipe is for you. Today I bring you the definitive ice cream: a perfect combination between silky interior and coverage of crispy chocolate with almondsmade with Themomix And without complications.

And best of all: it can be adapted to your diet (with natural or sugar -free sweeteners), admits dairy or plant versions, and allows you to choose your favorite dry fruit. The result? A frozen whim of those who make you close your eyes.

Homemade Magum Style Ice Bombón with Thermomix

🍫 Versatile ingredients to customize your ice cream

🥜 ice cream base:

120 g of Nuts (hazelnuts, peanuts, almonds, pistachios …)
👉 Or 120 g of Homemade pistachio cream
Sweetener To taste:
- 10 g of erythritol with sucralose
- Or 60-70 g of Bonely dates
A Vanilla splash
50 g of powdered milk (omitable if you use vegetable dairy products)
250 g of creamy dairy:
- Mascarpone 🧀 (the most creamy)
- Greek yogurt 🥣
- Coconut milk 🥥

🍫 Coverage:

400 g of dessert chocolate
40 g of coconut oil either sunflower
Almendra granillo to decorate (optional but highly recommended) 🌰

🧊 Step by step: How to make your homemade magnum with Thermomix

1. Prepare the creamy ice cream base

If you use entire nutscrush them 20 seconds at speed 8. Lower the remains with the spatula and crush 30 seconds at speed 6. Repeat if necessary, until you start letting your oil and become a bright paste. It is the gold of ice cream.

Now add the chosen sweetenerthe vanillahe dairy (mascarpone, yogurt or coconut milk) and the powdered milk. If you use dates, crushing in progressive speed 5/7/10 for 30 seconds, lower remains and repeat if there is any stumble. If you use powdered sweeteners, just 20 seconds at speed 5. The result has to be a soft, dense and no lumpy cream.

2. To the molds and the freezer

Distribute the mixture in poles molds (about 5-6 depending on the size). Put the molds in the freezer at least 5-6 hoursalthough the ideal is to leave them All night. The goal is to be well solid before the chocolate bath.

3. Prepare the chocolate bathroom

Crushing chocolate 10 seconds at speed 8. Add the oil and program 6 minutes, 50 ºC, speed 2.5. You will get a bright, perfect coverage with the fair point of fluidity to submerge the poles.

Pour this mixture into a high and narrow glass. Take out the ice cream from the freezer, demold them and Immerse them quickly In molten chocolate. Take them out, let the excess gootee for a few seconds and sprinkle almond farm above. Place them on vegetable paper and put them back to the freezer about 5-10 minutes for the coverage to harden completely.

😋 Why are you going to repeat this recipe all summer

Because you can Customize everything: nuts, sweetener, type of milk, even coverage.
Because it is healthier that industrial ice cream has no rare additives.
Because the contrast between creamy interior and crunchy coverage It is pure vice.
Because it is done with Thermomix, effortlessly and without riding any chaos in the kitchen.

In addition, it is a perfect recipe for do with childrensurprise guests or simply pay you after a long day. With simple ingredients, you get an ice cream that is light years from those of the super … and without paying 2 euros per unit.

Recipe for Jesus