Our new #summer motto. #beach

Our new #summer motto. #beach

7/15
MAGNUM Mint gives you goosebumps. The good kind. http://bit.ly/MAGNUMMint

MAGNUM Mint gives you goosebumps. The good kind. http://bit.ly/MAGNUMMint

7/14
7/14
Calling all foodies and fashionistas! Create your own delicious MAGNUM Double Caramel Cool Down dessert at home, inspired by “America’s Most Fashionable Chocolate Dessert” made with MAGNUM Double Caramel and developed with James Beard Award-winning chef Andrew Carmellini and designer Christian Siriano. Using fashion trend inspiration from Christian Siriano such as lace, Chef Andrew uses white chocolate drippings on the bar to mimic this effect. Show us how you followed these easy steps below in our “how-to” and SHARE a photo of your creation with us! #MAGNUMScene http://bit.ly/MAGNUMRecipe

Calling all foodies and fashionistas! Create your own delicious MAGNUM Double Caramel Cool Down dessert at home, inspired by “America’s Most Fashionable Chocolate Dessert” made with MAGNUM Double Caramel and developed with James Beard Award-winning chef Andrew Carmellini and designer Christian Siriano. Using fashion trend inspiration from Christian Siriano such as lace, Chef Andrew uses white chocolate drippings on the bar to mimic this effect. Show us how you followed these easy steps below in our “how-to” and SHARE a photo of your creation with us! #MAGNUMScene http://bit.ly/MAGNUMRecipe

7/14

karlapowellmua:

Magnum 25th Birthday 

For all pleasure seekers & those that love Magnums, it’s time to celebrate! Magnum are celebrating their 25th Birthday! 

How will you be celebrating? Will you be indulging in your favourite Magnum Ice-Cream? Or by looking at the images from the Birthday campaign shoot I was fortunate enough to do the make-up for? Either way I am sure you will be visiting your local shop to pick up your favourite Magnum’s very soon! ;)
Classic Chocolate Magnum Ice-Cream provided inspiration for this eye catching contrasting look. Using creamy white & black tones in a classic winged eyeliner look, matte defined skin for soft sculpting, finished perfectly with strong glossy white and dark chocolate lips that look good enough to eat! 
There were many creations inspired by the Classic, Almond and White chocolate Ice-Creams.  So keep your ice cream loving eyes out for more images! During the next few months Magnum and I have been posting on social media, revealing more chocolate inspired creations! There will also be plenty more behind the scenes footage and pictures coming your way! As well as another shoot we did last month to celebrate their silver anniversary ;) 
Which is your favourite Magnum Ice-Cream?
Karla
X
The Team:
Make-up & Art Direction: Karla Powell
Photographer: Peter Alberti
Model: Sara Grabek
Make-up Assistant: Grace Coole-Green
Click here to see what products I used to create this look
7/11
We’re not afraid of getting a little messy

We’re not afraid of getting a little messy

7/11
MAGNUM DOUBLE CARAMEL COOL DOWN
Recipe created by award-winning Chef Andrew Carmellini
SERVES: 2
PREP TIME: 20 minutes
CHILL TIME: 1 hour
INGREDIENTS:
2 MAGNUM® Double Caramel Ice Cream Bars
½ can (13.5 oz) coconut milk
1 teaspoon sugar
Grated peel and juice from 1 lime
1 ounce white chocolate
2 tablespoons toasted flaked coconut (unsweetened)
½ ripe mango
¼ ripe pineapple
¼ cup raspberries
Fresh basil leaves
MAGNUM Double Caramel Bar · Coconut Cream Lime Sauce · Fresh Fruit & Basil
DIRECTIONS:
Coconut Sauce: Carefully open can of coconut milk and spoon about half of the thick coconut cream from the top into a bowl and set aside. Pour half of the remaining thin coconut milk into a small saucepan. Add sugar and bring to a boil over medium-high heat. Boil until reduced  by half, about 5 minutes. Combine the reduced coconut milk, coconut cream, lime juice and peel from ½ lime. Refrigerate until cold, about 1 hour. (This sauce can be made ahead and kept in the refrigerator up to 2 days.)
To Decorate MAGNUM Bars: Unwrap MAGNUM® Double Caramel Ice Cream Bars and place on large parchment or waxed paper lined plate. Melt white chocolate in small microwave-safe bowl in microwave. Drizzle melted chocolate over ice cream bars, then sprinkle with coconut. Freeze until set, about 10 minutes.
Fruit Preparation & Dessert Assembly: Peel the mango and cut the flesh from the pit. Cut into ¼-inch thick slices. Peel the pineapple and cut into similar slices as the mango.
To serve, spoon about ¼ cup of the coconut sauce onto the middle of each of 2 serving plates. Place a decorated ice cream in center of each plate. Arrange sliced mango, pineapple and raspberries around ice cream bars. Grate lime peel from ½ lime over the top of each plate and garnish each plate with a few basil leaves. Serve immediately.
#MAGNUMScene · @MagnumIceCream
Nutritional Information 1 serving: Calories: 750, Calories from Fat: 440, Total Fat: 49g, Saturated Fat: 38g, Trans Fat: 0g, Cholesterol: 30mg, Sodium: 115mg, Total Carbs: 79g, Dietary Fiber: 7g, Sugars: 63g, Protein: 8g, Vitamin A: 25%, Vitamin C: 170%, Calcium: 20%, Iron: 30%

MAGNUM DOUBLE CARAMEL COOL DOWN

Recipe created by award-winning Chef Andrew Carmellini

SERVES: 2

PREP TIME: 20 minutes

CHILL TIME: 1 hour

INGREDIENTS:

  • 2 MAGNUM® Double Caramel Ice Cream Bars
  • ½ can (13.5 oz) coconut milk
  • 1 teaspoon sugar
  • Grated peel and juice from 1 lime
  • 1 ounce white chocolate
  • 2 tablespoons toasted flaked coconut (unsweetened)
  • ½ ripe mango
  • ¼ ripe pineapple
  • ¼ cup raspberries
  • Fresh basil leaves

MAGNUM Double Caramel Bar · Coconut Cream Lime Sauce · Fresh Fruit & Basil

DIRECTIONS:

Coconut Sauce: Carefully open can of coconut milk and spoon about half of the thick coconut cream from the top into a bowl and set aside. Pour half of the remaining thin coconut milk into a small saucepan. Add sugar and bring to a boil over medium-high heat. Boil until reduced  by half, about 5 minutes. Combine the reduced coconut milk, coconut cream, lime juice and peel from ½ lime. Refrigerate until cold, about 1 hour. (This sauce can be made ahead and kept in the refrigerator up to 2 days.)

To Decorate MAGNUM Bars: Unwrap MAGNUM® Double Caramel Ice Cream Bars and place on large parchment or waxed paper lined plate. Melt white chocolate in small microwave-safe bowl in microwave. Drizzle melted chocolate over ice cream bars, then sprinkle with coconut. Freeze until set, about 10 minutes.

Fruit Preparation & Dessert Assembly: Peel the mango and cut the flesh from the pit. Cut into ¼-inch thick slices. Peel the pineapple and cut into similar slices as the mango.

To serve, spoon about ¼ cup of the coconut sauce onto the middle of each of 2 serving plates. Place a decorated ice cream in center of each plate. Arrange sliced mango, pineapple and raspberries around ice cream bars. Grate lime peel from ½ lime over the top of each plate and garnish each plate with a few basil leaves. Serve immediately.

#MAGNUMScene · @MagnumIceCream

Nutritional Information 1 serving:
Calories: 750, Calories from Fat: 440, Total Fat: 49g, Saturated Fat: 38g, Trans Fat: 0g, Cholesterol: 30mg, Sodium: 115mg, Total Carbs: 79g, Dietary Fiber: 7g, Sugars: 63g, Protein: 8g, Vitamin A: 25%, Vitamin C: 170%, Calcium: 20%, Iron: 30%

7/9
A party isn’t a party without custom decor. #MAGNUMScene

A party isn’t a party without custom decor. #MAGNUMScene

7/9
On the menu tonight, an evening of chocolate pleasure created by Andrew Carmellini and Christian Siriano. #MAGNUMScene

On the menu tonight, an evening of chocolate pleasure created by Andrew Carmellini and Christian Siriano. #MAGNUMScene

7/9
Using MAGNUM signature chocolate and seasonal produce, Andrew Carmellini is hard at work! #MAGNUMScene

Using MAGNUM signature chocolate and seasonal produce, Andrew Carmellini is hard at work! #MAGNUMScene

7/9