Servings 4 / Prep time 10 mins, plus chill time

1. Mix together the condensed milk and cranberry flavouring in a large bowl.
2. In a separate bowl, whisk the double cream using a hand or stand mixer until stiff peaks begin to form. Be careful not to over whisk.
3. Add a third of the cream to the condensed milk and gently fold it in using a spatula. Repeat for the remaining cream, mixing the pink food colouring in too. The texture will be lumpy at first but as you fold the mixture it will become smoother.
4. Once smooth, add the mixture to your ice lolly moulds.
5. Push the lolly sticks in and level the ice-cream with an angled spatula, or similar.
6. Place the moulds in the freezer for at least 4 hours or until the ice-cream becomes firm.
7. Break up the white chocolate into a microwave safe bowl and heat in the microwave on a high setting for 1 minute.
8. Remove, stir and pop it back in the microwave for 20 seconds. Repeat this until the chocolate has melted and no lumps remain
9. Pour the melted chocolate into a tall glass.
10. Dunk each lolly into the chocolate, fully coating them. Hold over the glass to allow excess chocolate to run off, then place on some greaseproof paper.
11. Drizzle any remaining chocolate over the magnums then chill in the freezer for at least an hour.