Get ready to indulge in a fun, festive, and healthy twist on your favourite ice cream treat! These Gingerbread Cookie Dough Magnums combine the warm, spicy flavours of gingerbread with the creamy goodness of banana ice cream, all coated in rich, melted white chocolate. Whether you're treating yourself or making a batch for the holidays, these magnums are the perfect sweet snack. Bonus: they’re gluten-free, vegan-friendly (if you choose the right yoghurt and chocolate), and packed with protein!
Ingredients:
For the Ice Cream:
- 250g frozen banana
- 160g Greek or non-dairy yogurt of your choice
- 20g almond butter
For the Cookie Dough:
- 20ml maple syrup
- 100g Gingerbread Cookie Dough Protein Ball Mix
For the Coating:
- 80g white chocolate, melted (for coating)
Method:
1. Prepare the Cookie Dough:
Start by mixing together the maple syrup and Gingerbread Cookie Dough Protein Ball Mix. Stir well until fully combined. Then, roll the dough into small chunks or balls. Place the cookie dough balls onto a lined baking tray and pop them in the freezer to set for a bit. This will help them firm up and make them easy to add to your ice cream later!
2. Make the Ice Cream Mixture:
While the cookie dough is setting, blend together the frozen banana, yogurt, and almond butter in a blender. Pulse until the mixture is smooth and creamy, resembling a melted soft-serve ice cream consistency. This will serve as the base for your magnums.
3. Assemble the Magnums:
Once your cookie dough chunks are set, it's time to start assembling the magnums. Place the cookie dough chunks evenly into 6 ice cream moulds (leave a few extra bits to sprinkle on top later for some extra cookie dough crunch!). Then, pour the banana and yoghurt ice cream mixture over the cookie dough until the moulds are filled. Pop the moulds in the freezer and freeze for at least 6 hours (or overnight) until they are completely set.
4. Coat with White Chocolate:
Once your ice cream magnums are frozen solid, it’s time to coat them in some delicious melted white chocolate. Carefully remove from moulds and dip each magnum into the melted chocolate, ensuring it’s evenly coated. For a fun finishing touch, sprinkle any leftover crumbled gingerbread cookie dough on top.
5. Final Freeze:
Place the coated magnums back into the freezer to allow the chocolate to set and harden. This will take just a few minutes. Once the chocolate is firm, your Gingerbread Cookie Dough Magnums are ready to enjoy!
6. Serve and Store:
Serve straight from the freezer and enjoy the creamy, doughy gingerbread goodness! Store any leftovers in the freezer for a sweet treat whenever you need it.
Tips for Success:
- If you don’t have ice cream moulds, you can use muffin tins or silicone molds as alternatives.
- Feel free to get creative with add-ins! You can fold extra white chocolate chips into the ice cream mixture for even more sweetness.
Happy making (and freezing)! ❄️🍪🍦
