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Magnum Ruby Strawberry & Cream Recipe

A British classic: Sweet crushed strawberries are paired with crunchy sweet meringues to give the ultimate sweet treat!

Magnum Ruby Ice Cream Sundae


  • Magnum Ruby Ice Cream 
  • White Chocolate
  • Mini Merengue Kisses
  • Freeze Dried Strawberry Crunch


Make sure you have all your equipment ready to go: 

  • Small glass or cocktail shaker 
  • Teaspoon 
  • Small Plate 
  • Heatproof or microwave safe bowl 

Select which 3 toppings you would like to use. Take a generous teaspoon of each of your selected toppings, place into a small glass or cocktail shaker and gently mix together.


In the microwave: 

  • Pour chocolate drops into a microwave safe bowl and place into the microwave 
  • Melt chocolate drops at 800-1000W temperature 
  • Take chocolate drops out of the microwave every 15-20 seconds and stir well. Repeat until all the chocolate is melted 

Once smooth, your chocolate is ready to use.

On the hob: 

  • Pour chocolate drops into a heatproof bowl 
  • Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally 

Once smooth, your chocolate is ready to use.

Note: The chocolate in your box is enough to drizzle three Magnum ice creams.


Unwrap your ice cream and rest on a plate. Drizzle melted chocolate by holding the spoon approx 12cm-20cm above the plate and move the spoon back and forth across your ice cream.

For the smoothest lines, try to do this fairly quickly.


Pour your toppings onto the melted chocolate drizzle before it dries. To help hold your toppings in place, drizzle more chocolate over the top.

Finish your Magnum by sticking a signature M coin to the melted chocolate drizzle before it dries.


Snap a picture of your creation and share with your friends online! Don’t forget to tag @Magnum and #momentsofpleasure so we can see your delicious design!