Magnum Raspberry Recipe

In a small saucepan, combine raspberries, lemon juice, and honey. Cook on medium heat and stir occasionally until raspberries break down and form a sauce. Set aside to cool.

Take Magnum ice cream bars out of the freezer and let them thaw for 5 minutes.

Using a sharp knife, cut the ice cream bars in half horizontally. Insert a wooden stick in the bottom half of each bar.

Scoop a generous tablespoon of vanilla ice cream on top of the bottom layer of each bar and press down.

Drizzle the raspberry sauce over the ice cream layer. Add another tablespoon of ice cream on top of the raspberry sauce, and press down gently.

Place the top half of the ice cream bar on the bottom half and gently press down to create a seal. Place the bars in a freezer-safe container and freeze for at least 2 hours.

In a microwave-safe bowl, heat chocolate chips and coconut oil for 20-second intervals, stirring in between until the mixture is melted and smooth.

Take the Magnum Raspberry Bars out of the freezer and dip each one into the melted chocolate mixture, covering them completely.

Place the bars back in the freezer and let them set for 5 minutes.

Garnish with fresh mint leaves and serve immediately.