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A few weeks ago I teamed up with the magical people at Magnum for a very exciting collaboration – I was to create my dream Magnum. At first this seemed like an excellent prospect, however upon further thinking I began to struggle. How on earth do you top what is already arguably the best ice cream? Frankly I am thrilled to have any form of Magnum in my grasp, let alone a customised one! Eventually however I decided that I wanted to emphasise the deliciously satisfying contrast between the crunch of chocolate and smooth silky centre. I would of course add more chocolate. And nuts. And my new favourite topping in the form of cocoa nibs. Cocoa nibs are roasted cocoa beans, broken into smaller pieces, and have a strong but bitter chocolate flavour. They made for a perfect pairing with white chocolate, and sweet vanilla ice cream. I also wanted to build my Magnum up in layers or stripes. I think this makes it more playful and enticing, particularly with the gem coloured pistachio slivers. The end result looked like something from the 1920s, and so the Art Deco Dream was born! Perfect with a glass of prosecco during the festive period.

For more information about the #DreamMagnum collection please visit http://www.magnumicecream.com/uk/dream-magnum.html, or search #DreamMagnum on Twitter or Instagram.



4 white chocolate Magnum ice creams

150g dark chocolate (at least 65% cocoa solids)

75g pistachio slivers

50g cocoa nibs

white rose petals to decorate, optional

prosecco to serve

Gently melt your chocolate using a bain marie. Transfer into a piping bag and snip a little off the end – you only require a small nozzle. Lay your Magnums on a tray lines with greaseproof or silicon paper. One at a time pipe dark chocolate stripes up each Magnum. You can drizzle the chocolate all over if you would prefer. Working fast as the chocolate with begin to harden quickly, sprinkle one strip with pistachio slivers and another with cocoa nibs. Alternate between the two. Return each one to the freezer once complete. If possible make sure they remain flat to prevent any damage. You can store them (covered) for up to two weeks once decorated. Serve with the rose petals and prosecco for an indulgent treat over the festive period.

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  • Laura - Hi Flora! The Great British Bake Off just hit the US on Netflix, and I happen to be watching the series you’re in. I like to google all the various bakers, and found your blog. Your photography and recipes are simply a dream! I wish you a lifelong successful career, you’re off to a great start! All the best. –LauraReplyCancel

  • Georgia Davies - Hi There,

    Just to let you know that I’ve created a guide on how to create the perfect cheeseboard, which could be of interest to your readers. It’s ideal for beginners or for those looking to make sure their cheeseboard is well balanced.

    You can find the infographic here: https://www.daffodilhotel.co.uk/blog/expert-tips-for-the-perfect-cheese-board/

    If you enjoy the piece it would be amazing if you’d consider republishing the infographic on your site florashedden.com ? If so, we’ve added some easy embed codes that can be simply copied and pasted onto a page/s of your choosing.

    Also any feedback or comments would be very much appreciated.

    Kindest regards,

  • Dr Martin Huang - I love magnum. This I got to try it. A new taste to my favorite magnum.ReplyCancel

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