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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