Mini magnums with strawberry ice cream and white chocolate

Now that I have a mini magnum ice cream mould, I’m discovering an endless number of options for real variety! Boy oh boy… this is going to be a summer hit!  I made these mini strawberry ice cream magnums using white chocolate and the result was even better than I dared hope. Strawberries and white chocolate… don’t you think it’s just such a great pairing?

Preparation time

20 min preparation + 15 min cooking + 2 hours resting (in the freezer)


10 mini magnums




For 10 mini magnums
  • 300 g strawberries without their tops
  • 75 g Zùsto
  • 100 ml semi-skimmed milk; if you do not have an ice cream maker, replace the milk with full cream.
  • 125 ml full cream (or 225 ml full cream if you don’t have an ice cream maker)
  • 1/s tsp vanilla extract
  • 400 g white chocolate
  • Freeze dried strawberries (optional) to use for decoration


  • Ice cream makers – if you don’t happen to have one, simply replace the semi-skimmed milk with full cream (so that you end up using 225 ml full cream and no milk)
  • Mini magnum mould
  • Baking paper

Preparation method

  1. Wash the strawberries and puree them in a blender. 
  2. Place the pureed strawberries in a saucepan along with the Zùsto. Bring gently to a boil so that the mixture thickens a little and the strawberries fully disintegrate. Allow to cool completely.
  3. Put the strawberries in a blender and puree them. Gradually add the milk, cream and vanilla extract. Mix briefly until everything is fully blended.
  4. Place all of the ingredients in an ice cream maker and follow the instructions for your ice cream maker. Run the ice cream for a little less time than the time recommended for your ice cream maker. This is because you will still need to get the ice cream into the mini magnum moulds.
  5. Spoon the ice cream into the mini magnum moulds (approx. 40 g) and smooth the surface using the back of a knife or a spatula. Place in the freezer for several hours (minimum 2 hours).
  6. Melt the chocolate in the microwave on a low wattage setting and melt for bursts of 30 seconds, stirring the chocolate between each burst. Once the chocolate is almost melted, keep stirring until the last bits have also melted. Pour the chocolate into a tall glass (which will be easier to work with). You’ll still have chocolate left over, but this way it’s easier for working with and your chocolate will also be nice and smooth. Top it off with some freeze-dried strawberries (optional).
  7. Remove the mini magnums from the freezer and remove them from the moulds. Dip them one by one in the chocolate (hold them upside down for a moment so that the excess chocolate can drip off them) and then place them on a plate covered with baking paper. Place in the freezer again for at least 2 hours.

Nutritional values

Mini magnums with strawberry ice cream and white chocolate 1 slice
Energy (in kcal) 151 kcal
Fat (g) 9.4 g
Of which saturates 6.0 g
Of which unsaturates 3.4 g
Fibre (g) 1.1 g
Protein (g) 1.9 g