@charmfulkitchen: Strawberry Cheesecake Magnum 🍓🍦 Mold: 4 ice cream molds (Silikomart) INGREDIENTS Cheesecake Filling - 250 g cream cheese, softened (9 oz) - 100 g sweetened condensed milk (⅓ cup + 1 tbsp) - 1 tsp vanilla extract - 80 g strawberry jam, preferably thick and pectin-based (⅓ cup) White Chocolate Shell - 150 g white chocolate, finely chopped (5.3 oz) - 20 g coconut oil (1½ tbsp) INSTRUCTIONS 1. Add the cream cheese, sweetened condensed milk, and vanilla extract to a bowl. Beat with a hand mixer, or mix vigorously with a spatula, until completely smooth, creamy, and free of lumps. 2. Spoon or pipe half of the cheesecake mixture evenly into the ice cream molds. 3. Add a layer of strawberry jam down the center of each mold, keeping it away from the edges. Use a thick strawberry jam for the best texture and to minimize ice crystal formation. 4. Cover with the remaining cheesecake mixture. Smooth the tops with a small spatula or the back of a knife. Insert the wooden sticks and freeze for at least 4 hours, or preferably overnight, until completely firm. 5. Place the white chocolate and coconut oil in a tall microwave-safe container. Melt in 30-second intervals, stirring well between each interval, until smooth and fully melted. Let cool until slightly warm but still fluid. 6. Remove the frozen bars from the molds. Dip each bar into the melted chocolate mixture, allowing the excess coating to drip off. The chocolate shell will set within seconds. Place the coated bars on parchment paper. 7. Decorate immediately before the coating fully sets. For a pink drizzle, mix a small amount of freeze-dried strawberry or raspberry powder into a little melted white chocolate. Drizzle over the bars and sprinkle with crushed freeze-dried strawberries. 8. Serve immediately or store in an airtight container in the freezer. #strawberry #summerdessert #magnum #magnumicecream #icecream

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Friday 12 June 2026 11:00:59 GMT