Good for Business | High Demand | Easy to Make
This Magnum-style ice candy is rich, creamy, and coated with real chocolate — a favorite for kids and adults. Very affordable to produce and great for daily selling.
✅ INGREDIENTS (Basic Recipe)
🥛 Ice Candy Base
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1 can Evaporated Milk (370ml)
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1 can Condensed Milk (300ml–395g)
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1 pack All-Purpose Cream (250ml)
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½ teaspoon Vanilla (optional)
🍫 Chocolate Coating
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4–5 chocolate bars (milk or dark chocolate)
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Use compound chocolate for business (melts well & cheaper)
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🧊 Others
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Ice candy plastic bags
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Funnel
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Spoon or squeeze bottle
🧑🍳 STEP-BY-STEP INSTRUCTIONS
🥣 1. Prepare the Creamy Base
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Chill all dairy ingredients in the refrigerator for at least 2–3 hours.
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In a blender, combine:
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Evaporated milk
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Condensed milk
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All-purpose cream
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Vanilla (optional)
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Blend for 1–2 minutes until smooth and creamy.
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Set aside in the fridge.
👉 Tip: Cold mixture gives better texture and creaminess.
🍫 2. Melt the Chocolate
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Chop chocolate bars into small pieces.
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Melt using:
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Double boiler, OR
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Microwave (20–30 seconds intervals, stir each time)
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Stir until smooth and glossy.
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Transfer melted chocolate to a squeeze bottle or piping bag.
👉 Business Tip: Compound chocolate hardens faster and doesn’t need tempering.
🧊 3. Coat the Ice Candy Bags
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Open each plastic ice candy bag.
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Pour or squeeze 1–2 tablespoons of melted chocolate inside.
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Tilt and rotate the bag so chocolate coats the inner sides.
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Place bags in the freezer for 5–10 minutes to set.
👉 This creates the Magnum chocolate shell effect 🍫✨
🥛 4. Fill with Creamy Mixture
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Remove bags from freezer.
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Using a funnel, carefully pour the milk mixture into each bag.
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Leave about 1 inch space at the top.
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Twist tightly and tie securely.
❄️ 5. Freeze
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Freeze for 8–10 hours or overnight until fully solid.
🍦 READY TO SERVE!
Cut the plastic, peel, and enjoy the crackling chocolate shell with creamy ice candy inside 😍
