In a large bowl whisk the cream, condensed milk, evaporated milk and vanilla paste for about 30 seconds until mixed well. Split this mixture between 3 jugs - you should have 150ml in each.
Make the flavours and pour into moulds.
Put the moulds into the freezer and leave to set for a minimum of 4 hours.
When ready to serve, use another 3 separate bowls and in one melt together the white chocolate and coconut oil, in another the dark chocolate and coconut oil, and in the third the milk chocolate and coconut oil. Pour into tall glasses to make dipping easier.
Take the strawberry ice creams and dip into the white chocolate, then immediately sprinkle with the freeze dried strawberry pieces.
Dip the salted caramel ice creams into the milk chocolate and sprinkle with the honeycomb pieces.
Dip the chocolate ice creams into the dark chocolate then immediately sprinkle with the chocolate balls.
Serve right away.
White Chocolate & Strawberry Magnums
In one jug add the strawberry puree and powder then mix well. Divide this mix between two of the moulds.
Salted Caramel Magnums
To the second jug add the salted caramel sauce and mix well then pour into another 2 moulds.
Chocolate Magnum
To the third jug add the cocoa powder, mix well, then fill the next two moulds.
