Before starting, prepare the mini magnum moulds with food silicone.
Then mix the torta ice cream with a little bit of yuzu juice (150 g of juice per litre of torta ice cream). Once the mixture is made, fill the moulds evenly, covering all the sides very well so that the mini magnum is perfect.
Insert a wooden ice-cream stick about 6.5 cm long and deep-freeze it. After a few hours, remove the moulds and dip the mini magnum in cocoa butter, previously melted at low heat. It then thickens and must be coated with caramelised almonds right after.