Black magnum ice cream

Whisk heavy cream with a mixer until stiff peaks form. Incorporate the cold condensed milk and the vanilla extract, little by little, and fold gently. Whisk until stiff peaks form again.

Pour the mixture into the magnum mould, insert the sticks, and freeze for at least 8 hours.

Heat chocolate together with coconut oil in a pan and turn on the "melt" function on the induction hob until both ingredients are mixed. Remove from the heat and colour with black food colouring.

Set aside to cool for a minute and pour into a tall, wide glass. Unmould the ice creams, coat them with black chocolate, and freeze them again until hardened.