Homemade Magnum Ice Cream

Directions

• 
  Pour milk, corn starch, vanilla, sugar into the sherpa, and stir. Cook until thickened, then add white chocolate.
• 
  Stir and add Greek yogurt. Again, mix everything well and pour into a milk tetra pack that you have previously washed a little and cut off the top.
• 
  Use a scalpel or a thinner knife to make a small incision on the narrow side of the tetra pack and place the sticks.
• 
  Cover with foil and leave in the freezer overnight.
• For the topping:
• 
  Melt the chocolate and add the chopped almonds. Allow cooling slightly.
• 
  Use a knife to cut the tetra pack between the sticks and remove the excess so that you get ice cream on the stick.
• 
  Then dip in the chocolate and put in the freezer for another half hour.