Magnums for me send me right back to summer holidays on the beach. Every day after lunch my dad would declare it was ‘about time for an ice cream’ so off we’d trot to the nearest ice cream van or shop and make our selections. It was a very tough decision making process, especially as there were always so many that took our fancy.

I usually always went for something chocolatey (although I am partial to the odd Solero every now and again) so it was only natural that I gravitated to the Magnum family. I say family as there were always a number of varieties to choose from, but luckily as we were normally away for about a week I got to try them all.

The white chocolate ones were definitely up there; I’m a huge milk chocolate lover (but I’m sure you know that already) but sometimes a little of the white stuff doesn’t go amiss. So with that in mind, here is my very own re-creation of those delicious holiday treats. No need to find a beach or an ice cream van, just five ingredients, some moulds and a freezer. Something tells me I’ll be having these every afternoon all summer long.

Makes 4 mini magnums 

Ingredients

For the ice cream

• 1 carton of coconut cream (1 cup)
• 1 heaped tsp cacao butter, melted
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract

For the white chocolate

• 1/4 cup cacao butter, melted
• 1 tbsp pure maple syrup
• 2 tbsp cashew butter
• 1/4 tsp vanilla extract

To make the ice cream, combine the ingredients in a bowl and stir well, then pour into ice lolly moulds and freeze overnight.

For the chocolate, again combine the ingredients in a bowl and stir well until you have a smooth chocolate. Remove the lollies from the freezer and dip them in one by one, continuing until you have used up all the chocolate. Pop any decorations on top and store back in the freezer until serving.

Love, Mrs H xx