Saturday, May 14, 2011

Magnum Double Caramel Ice Cream Bar Review

So it was Saturday morning, 9 o'clock, the kids were coloring, and I was waiting to try my second Double Caramel Ice Cream Bar from Magnum. I needed to do my Saturday chores and I just didn't have the motivation, so I thought chocolate would help... at the very least, it shouldn't hurt.

Magnum Double Caramel Ice Cream Bar
vanilla bean ice cream dipped in a chocolatey coating,
caramel sauce and Belgian milk chocolate

So Friday, on the way to work, I tried my first double caramel (shown above) and it was definitely not the same as the most wonderful Double Chocolate Magnum. It's not that I wasn't enamored with the crunchy awesomeness that is the double chocolate shell, it was the caramel itself that was messing with me. The caramel had crystallized and it was kind of annoying me. Not awful, but I hate that crystal crunch feeling in my mouth --- Yes, I like Italian ice, but this is not the same. That's why this time I'm going to let the caramel warm up a bit before I go in for the second scoop here.

Ok, I let it sit a bit too long, the caramel is now going everywhere. It's a bit messy, but this way better. Unfortunately, the shell's structural integrity has been ---- oh, and it's all over the keyboard. As I was saying, the chocolate shell has lost most of it's ability to stay together now that it's both warm and tacked together with some very soft ice cream. So here's my disclaimer, let these melt a bit, but not too much.

If you really can't wait, you can do what I did yesterday: Eat the magnum like a fudge pop rather that an ice cream sandwich. When you do that, you effectively melt the caramel as you go. Even better, the majority of the flavor you get will be from the most excellent chocolate shell. I know in all the commercials you see the star biting the Magnum treat, but I'm thinking the fudge pop approach is the way to go if you want to really drag out the experience. Actually, drag implies a bad thing, and this is not a bad thing.

I still love my double chocolate, but the double caramel is also well made. Quality ingredients, double shell, what's not to like? Ok, the horrible nutrional info, but other than that, what's not to like?

Verdict?  well done
Buy Again?  on occasion

My Magnum Double Chocolate Review
My Magnum Classic Review

Nutrition Facts
Serving Size 1 bar (90g)

Amount Per Serving
Calories 330from Fat 180
% Daily Value*
Total Fat 20g31%
- Sat Fat 14g70%
- Trans Fat 0g
Cholesterol 25mg8%
Sodium 75mg3%
Total Carbohydrate 34g11%
- Dietary Fiber  1g 4%
- Sugars 32g
Protein 3g

Vitamin A 4%Vitamin C 0%
Calcium 8%Iron 10%

Dubba's Note: Unlike the other magnums, every caramel one I unwrapped had a different level of caramel disfigurement at the top. As Arnold would say "It's not a tum-ah".


  1. Mmm the caramel looks delicious in your sure we dont have these in the UK...if we do I think I may have to get my hands on one!!

  2. We picked these up this past weekend; I have to admit, the chocolate was amazing, the caramel not bad... but sadly, I found the ice cream rather nasty. We also tried the "regular" ones and that vanilla I found even worse-- I get it, this is a premium bad, and so they want ultra vanilla, but it was far too sweet for me, almost like sweetened condensed milk, and this coming from a diehard vanilla addict is a sad statement. :(

  3. Until I read your review I thought that I was the only one or that I had gotten a bad batch of Bars when, after I took my first bite of the Double Caramel I crunched into the caramel layer and had ice crystals in it.

    This is a deal breaker for me.

    The reason Ice Cream works is that is churned as it is frozen so that it turns out smooth and creamy. I expect my whole experience with an Ice Cream confection to be that way and they really need a way to keep the caramel from having ice crystals form in it. This would bean A++++ product if they could solve the Ice crystallization problem.


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