A delicious recipe for Magnum mango chocolate ice cream without an ice cream maker with pecan rocher icing . These vanilla ice cream sticks with mango puree are the ultimate frozen dessert for ice cream lovers!
INGREDIENTS
Mango vanilla ice cream
500 g of whole liquid cream
1 tube of sweetened condensed milk 300 g
1/2 vanilla pod or 1/3 tsp vanilla powder
1 pinch of salt optional
200 g mango puree
The rock icing
300 g of milk or dark chocolate
60 g of neutral sunflower or grape seed oil
80 g crushed pecans or almonds
To garnish (optional)
100 g of Zephyr caramel chocolate
INSTRUCTIONS
Mango cream
In a large bowl or in the bowl of a stand mixer, whip the very cold whole cream with the seeds from the vanilla pod until the cream rises and forms a bird’s beak. Do not over-whisk it.
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