Choco Bars Ice Cream
These 5-Ingredient Choco bar Ice cream is such a simple, good-for-you treat you’re most definitely going to want to keep your fridge stocked! All you need is your hands and 5 simple homely ingredients for this super delicious yet delectable dessert.
Summer is finally in full swing, and nothing says summer better than some ice cream on a stick! These homemade Choco bar ice creams are super easy to make, and they’re out-of-this-world delicious. The crispy chocolate crust enclosing creamy vanilla ice cream is always cheer up us and brings our spirits up so quickly!
Choco bar is one of the most popular ice-creams available in every nook and shop. Get it from a street vendor or relish it in an ice cream parlour. But, if you want to make this Choco bar ice creams in your hygienic kitchen with only 5 ingredients, this recipe of mine will help you out.
It’s extremely easy to make and it’s one of the most popular flavour combinations in the world: chocolate and ice cream. You can’t go wrong with this.
Who doesn’t love choco bar ice cream!? Try one of these easy, no moulds, no beater, 5 ingredients Choco bar ice cream recipe and have yourself a cool and chocolaty treat in no time!
In this tough time of lockdown, we all need something to make us feel better. And for me, it has been working on creating recipes for you all to help make your day a little better and brighter. I hope this 5-ingredient Choco bar is one such recipe that brings you and your loved ones some happiness.
It’s so easy to make, it’s truly delicious, and comes together in just few hours. If you miss having your favourite Choco bar while at home due to the lockdown then we have a quick recipe for you. You can make this delicious ice cream for everyone at home.
My family absolutely loving these choco bars and I know yours will too! So, let’s get into the recipe.
Watch how easy these Choco bars are to make!
Here’s an easy recipe video of Choco bar that needs only 5 homely ingredients and lets you make your most favourite Choco bar in just few hours.
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Want to make Choco bar ice cream for family in lockdown? This time go Cool with this 5 ingredients Choco bar.
JUST FIVE INGREDIENTS:
1. Cream
You’ll need some cream for making these bars, I used Amul whipped cream (red pack) in this recipe.
You can use any dairy based cream in this recipe. Non-dairy cream does not work here. You can replace half of the whip cream with whole milk also.
2. Condensed milk
A good quality sweetened condensed milk works well with the fresh cream. I used Milkmaid but you can use any condensed milk that you can find, as long as it’s sweetened.
3. Vanilla
I have used a good quality vanilla extract here. If you have vanilla beans, that would also be amazing here in this recipe.
4. Oil
For most of my chocolate or baking recipes where I use oil, I have leaned towards using vegetable oil. Vegetable oil is neutral in taste and smell. Please do not use any strong-smelling oils like mustard and sesame. These types of oil will destroy the taste, which nobody wants. So, any mildly flavoured oil is best for this type of recipes.
5. Chocolate
And lastly, chocolate! Absolutely any milk/dark couverture chocolate works for coating these choco bars.
If you are looking for easy and super delicious icecreams and candy recipes, here are my top pick:
These homemade Choco bar ice cream will evoke childhood memories of your favourite store-bought bars, whether made with fresh cream or heavy cream that’s frozen on a stick and dipped. But these are better. And so easy. Here’s how to make them.
Make Choco bar ice cream in 5 Easy Steps
Step 1- Start with the base
This recipe wants dairy based cream, sweetened condensed milk and vanilla extract for base. Just whisk everything together until combined.
Step 2- Freeze the base
You can freeze this base either in a square Cake tin or in moulds. I used a square cake tin in this recipe and make it easier for those who doesn’t have moulds at home and can not buy at this time due to this lockdown.
So, coming to the recipe, Now pours this mixture in a square cake tin lined with parchment paper, smoothing it evenly. Fold the overhanging paper over the ice cream, then wrap the pan securely with a plastic wrap. Freeze until firm, at least 5-6 hours.
Step 3- Cut the base in bars
Once freeze well, remove the square cake tin from the freezer and using the overhanging paper, lift the slab of ice cream out of the pan and place it on a cutting board lined with a parchment paper.
Now Grab a long, sturdy knife and cut the ice cream into 6 equal rectangles. Insert a wooden popsicle stick into a short side of each rectangle. Cover them and keep them in a freezer.
Once freeze well and when you’re ready to dip the ice cream bars, melt chocolate with a bit of oil until it’s silky smooth. oil is what gives the chocolate that nice snap once it’s frozen!
Step 4- Melting the Chocolate
Double Boiler Method
In a heatproof bowl, add chopped chocolates and vegetable oil. Place over but not touching a pan of barely simmering water and heat, stirring gently, until the chocolate melts and the mixture is smooth. Remove from the heat and let it cool, stirring occasionally, until the mixture is barely lukewarm.
Microwave Method
Or In a microwave safe bowl, melt the chocolate with vegetable oil in 30 second increments, once melted, stirring until smooth and glossy.
Allow the chocolate to come to room temperature.
Step 5- Cover the bars in melted chocolate
Remove the ice cream bars from the freezer. Working quickly, lift 1 bar by its stick. Dip the ice cream bar in the melted chocolate, coat the bar well and letting any excess chocolate drip back into the bowl. Place the bar to the parchment paper. Repeat with the remaining ice cream bars.
Freeze them, uncovered, until the ice cream and coating are firm. Consume immediately or wrap each bar individually in plastic wrap and return to the freezer.
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Let me tell you that these easy homemade choco bar ice cream taste exactly like the real ones and they’re an absolute steal!
What kind of chocolate should you use for these choco bars?
I just used semi-sweet chocolate for this recipe, but you could really crank things up a notch and use dark or milk chocolates! Really any chocolate of choice will do. Even white chocolate would be delicious!
Cheap chocolate produces terrible results so be sure to choose good quality chocolate.
How to melt chocolate properly?
Chocolate is too much delicate ingredient you all know, if you heat it too much, it burns and if you don’t heat it enough, it forms clumps and doesn’t give you a smooth texture. I mostly melt my chocolate using a double boiler but there are many ways of doing the same and ensuring that you get perfectly silky melted chocolate every time!
NOTE: When melting the chocolate, you may find that adding a teaspoon of oil will help smooth the chocolate out while melting. Many store-bought brands of chocolate are not great quality and can seize up when melting, so just be mindful of that.
How long do these ice cream bars last in the freezer?
Once the bars are frozen, you can remove them from the baking tray to a freezer bag and seal it, and these would last for a couple of months! If your family is like our family though, they won’t last long at all 😉
Troubleshooting Tips
- For best results use dairy based cream and condensed milk. You can substitute the cream for whole milk but, these won’t have a creamsicle texture and flavour.
- If you’re using the no mould method, line the bottom of your tray with parchment paper and cover well before putting the tray in the freezer.
- If you have moulds then go for it and freeze the base in them.
- Once chocolate is completely melted allow the chocolate to come to room temperature.
- You can use white chocolate or milk chocolate for coating as well.
- Once removed from the freezer, these Choco bars will melt more quickly than an ice candy (especially if it’s hot out), so grab a napkin and enjoy them immediately!
Wouldn’t making these Choco bar ice creams be a fun summer activity to do with the kids? They will LOVE what they made – and the grown-ups will too!
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this 5 ingredients Choco bars then definitely drop me a comment and a rating below!
These 5-Ingredient Choco bar Ice cream is such a simple, good-for-you treat you’re most definitely going to want to keep your fridge stocked! All you need is your hands and 5 simple homely ingredients for this super delicious yet delectable dessert.
[cooked-sharing]
Line a square metal baking pan with parchment paper, allowing the paper to hang over about 3 inches on 2 opposite sides. Smooth the paper so that it fits the contours of the pan and is as unwrinkled as possible.
Now take cream and sweetened condensed milk in a bowl and whisk everything together until combined.
Now pour this mixture in the prepared pan, smoothing it evenly. Fold the overhanging paper over the ice cream, then wrap the pan securely with a plastic wrap.
Freeze until firm, at least 5-6 hours.
Once freeze properly, remove the pan from the freezer and using the overhanging paper, lift the slab of ice cream out of the pan and place it on a cutting board.
Grab a long, sturdy knife and cut the ice cream into 6 equal rectangles. Insert a wooden popsicle stick into a short side of each rectangle. Cover them and keep them in a freezer.
In a heatproof bowl, add chopped chocolates and vegetable oil. Place over but not touching a pan of barely simmering water and heat, stirring gently, until the chocolate melts and the mixture is smooth.
Remove from the heat and let it cool, stirring occasionally, until the mixture is barely lukewarm.
Or In a microwave safe bowl, melt the chocolate in 30 second increments, once melted add vegetable oil or any flavourless oil, stirring until smooth and glossy.
Allow the chocolate to come to room temperature.
One at a time, remove an ice cream bar from the freezer, dunk it into the melted chocolate up to the top of the stick, making sure it's coated properly on all sides.
Let the excess chocolate drip and place the bar back into the freezer, on a tray lined with parchment paper.
Repeat with the remaining ice cream bars.
Freeze them, uncovered, until the ice cream and coating are firm.
Consume immediately or wrap each bar individually in plastic wrap and return to the freezer.
These Choco Bars should keep just fine for up to 2 months in the freezer bag.
Ingredients
Directions
Line a square metal baking pan with parchment paper, allowing the paper to hang over about 3 inches on 2 opposite sides. Smooth the paper so that it fits the contours of the pan and is as unwrinkled as possible.
Now take cream and sweetened condensed milk in a bowl and whisk everything together until combined.
Now pour this mixture in the prepared pan, smoothing it evenly. Fold the overhanging paper over the ice cream, then wrap the pan securely with a plastic wrap.
Freeze until firm, at least 5-6 hours.
Once freeze properly, remove the pan from the freezer and using the overhanging paper, lift the slab of ice cream out of the pan and place it on a cutting board.
Grab a long, sturdy knife and cut the ice cream into 6 equal rectangles. Insert a wooden popsicle stick into a short side of each rectangle. Cover them and keep them in a freezer.
In a heatproof bowl, add chopped chocolates and vegetable oil. Place over but not touching a pan of barely simmering water and heat, stirring gently, until the chocolate melts and the mixture is smooth.
Remove from the heat and let it cool, stirring occasionally, until the mixture is barely lukewarm.
Or In a microwave safe bowl, melt the chocolate in 30 second increments, once melted add vegetable oil or any flavourless oil, stirring until smooth and glossy.
Allow the chocolate to come to room temperature.
One at a time, remove an ice cream bar from the freezer, dunk it into the melted chocolate up to the top of the stick, making sure it's coated properly on all sides.
Let the excess chocolate drip and place the bar back into the freezer, on a tray lined with parchment paper.
Repeat with the remaining ice cream bars.
Freeze them, uncovered, until the ice cream and coating are firm.
Consume immediately or wrap each bar individually in plastic wrap and return to the freezer.
These Choco Bars should keep just fine for up to 2 months in the freezer bag.
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