Magnum cookie dough made with
– vanilla ice cream
– cookie dough cubes
– milk chocolate icing
Ingredients
Cookie dough
✔50g softened butter
✔50g brown sugar
✔35g caster sugar
✔1/2 egg
✔1 pinch salt
✔liquid vanilla
✔1 teaspoon yeast
✔110g flour
✔50g chocolate chips
For the vanilla ice cream
✔90g sweetened condensed milk
✔260g very cold liquid cream 30%MG minimum
✔1 sachet vanilla sugar
✔Vanilla powder or vanilla pod
✔2g Stabglaces
Milk chocolate glaze
✔250g / 300g milk chocolate
✔30g neutral oil or cocoa butter
The recipe
For 6 magnums
Cookie dough
✔50g softened butter
✔50g brown sugar
✔35g caster sugar
✔1/2 egg
✔1 pinch salt
✔Liquid vanilla
✔1 teaspoon baking powder
Mix all the ingredients together.
Flatten the dough to a thickness of around 1 cm, wrap in cling film and chill.
Cut out cubes of cookie dough and chill until you are ready to assemble the magnums.
For the vanilla ice cream
✔90g cold sweetened condensed milk
✔260g very cold liquid cream 30%MG minimum
✔2 sachets vanilla sugar
✔Vanilla powder or vanilla pod
✔2g Stabglaces
In a small bowl, mix the 2 sachets of vanilla sugar with the Stabglaces. Pour the liquid cream, vanilla powder and vanilla sugar mixed with the Stabglaces into a bowl. Mix well and chill for at least 15 minutes. Whip the cold cream with an electric mixer. Gradually add the cold sweetened condensed milk.
Stabglaces is an emulsifier for making ice cream. It stabilises the aqueous structure of the mixture, preventing the formation of unpleasant ice crystals.
Fill a piping bag with the vanilla cream.
Assembly
Fill the silikomart Gel01 magnum mould halfway with vanilla cream.
Add the cookie dough cubes.
Add one wooden stick per magnum.
Top up with vanilla cream.
Smooth with an angled spatula to remove any excess and place in the freezer for at least 3 hours.
Chocolate icing
✔250g / 300g Alunga barry milk chocolate
✔30g neutral oil or cocoa butter
Melt the milk chocolate with the neutral oil or cocoa butter in a narrow container that can still hold the magnum. Mix well.
Unmould your magnums but keep them in the freezer to prevent them from melting. When the chocolate is below 35°C, dip the frozen magnum into the chocolate. Repeat the operation for all the magnums.
Return to the freezer until ready to eat.
