Sugarfree biscoff magnums
Sugarfree biscoff magnums
Discover the delicious taste of sugarfree biscoff magnums! With our recipe, you can indulge in a healthier treat without compromising on taste. Start by making your own sugarfree biscoff spread without artificial sweeteners using this recipe. This biscoff spread will be used both in the filling and the outer layer. Finish it off with a chocolate dip made with Steviala Dark Chocolate Melties and crumbled gingerbread cookies. Spend a night in the freezer, and you'll be ready to enjoy your homemade sugarfree biscoff magnums!
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Sugarfree biscoff magnums filling
- 150 ml whipping cream
- 30 grams Steviala Frost
- 1 teaspoon vanilla extrect
- 50 grams sugarfree and low carb biscoff spread
Sugarfree biscoff chocolate layer
- 200 grams Steviala Dark Chocolate Melties (to dip)
- 50 grams crumbled low carb gingerbread cookies
- 200 grams sugarfree and low carb biscoff spread (to dip)
- silicone magnum ice cream baking mould
- mixing bowl
- icing bag
- big glass
- baking paper
Making sugarfree speculoos magnums
Start by making the creamy filling for these sugarfree biscoff magnums. Begin by melting the low carb and sugarfree biscoff spread. We use this recipe for that. Set it aside to cool slightly. Whip the heavy cream until stiff peaks form, together with Steviala Frost and vanilla extract. Slowly pour the biscoff spread into the whipped cream and gently fold until well combined. Transfer the mixture into an icing bag and snip off the tip. Fill the silicone magnum ice cream mold with the mixture and insert the sticks. Place the mold in the refrigerator for at least 4 hours, preferably overnight.
Next, prepare the topping for these sugarfree biscoff magnums. Melt the sugarfree biscoff spread and pour it into a tall glass. Remove the ice creams from the mold, one at a time, and dip them into the biscoff spread. Place the coated ice creams on a parchment-lined plate and return them to the freezer.
Then, melt the chocolate using the double boiler method. Fill a saucepan with a layer of water and heat it over medium-high heat. Place a heatproof bowl on top of the saucepan, ensuring that the bowl doesn't touch the water. Add the chocolate to the bowl and let it melt slowly. We also chose to stir in crumbled gingerbread cookies into the chocolate for an extra crunchy bite. Pour the melted chocolate into a tall glass. Take the magnums out of the freezer and dip them one by one into the chocolate. Place the sugarfree biscoff magnums back in the freezer for 1 hour to allow the chocolate to harden. Then, indulge in this delightful treat!
Nutritional values per portion
- Calorieën: 339
- Carbohydrates: 3.3
- Fats: 31.7
- Proteins: 2.9