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!