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%

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