Homemade Magnum Double Sunlover Ice Cream

Steps

1. 1
   Mix cornstarch with a little cream to form a smooth slurry.
2. 2
   Heat the remaining cream and glucose syrup to a boil, then add the cornstarch mixture while stirring constantly. Cook to 80°C until slightly thickened.
3. 3
   Pour the cream mixture into a shallow dish to cool. Stir in cream cheese, quark, coconut milk (fatty part), salt, powdered sugar and vanilla extract until creamy and well combined.
4. 4
   Once completely cooled, pour the ice cream mixture into silicone ice cream molds.
5. 5
   Prepare the fruit purée: cut the mango flesh away from the pit and pass passion fruit through a sieve to remove seeds. Combine with lime juice.
6. 6
   Alternately add spoonfuls of the ice cream mixture and fruit purée to the molds. Gently swirl with the wooden stick to create a marbled effect without overworking.
7. 7
   Freeze until completely solid.
8. 8
   Prepare the white chocolate coating: melt two-thirds of the white chocolate over a warm water bath. Remove from heat and stir in the remaining third of chocolate. Add coconut oil to make it more liquid for dipping.
9. 9
   Toast the shredded coconut in a dry pan until lightly golden, then cool slightly.
10. 10
    Remove the frozen ice cream bars. Dip the fruit purée layer in additional mango-passion fruit purée and freeze for a few minutes to set.
11. 11
    Pour the tempered white chocolate into a bowl. Quickly dip each ice cream bar into the chocolate, then immediately roll in the toasted coconut flakes. Freeze until the chocolate is set.
12. 12
    Serve immediately or store frozen until ready to enjoy.