Description
Enjoy rich and creamy homemade chocolate ice cream bars without the need for an ice cream machine. This simple recipe combines whipped cream and sweetened condensed milk with cocoa powder to create a smooth chocolate ice cream base, coated in melted milk chocolate and optionally sprinkled with roasted almonds for a delightful crunch.
Ingredients
Ice Cream Base
- 160 g Heavy Cream
- 110 g Sweetened Condensed Milk
- 30 g Cocoa Powder (dark, unsweetened, e.g., Callebaut)
Coating
- 250 g Milk Chocolate (Callebaut Milk Chocolate callets)
- 40 g Almonds (chopped, roasted, optional)
Instructions
- Mix Cocoa and Condensed Milk: Sift the cocoa powder into the sweetened condensed milk and mix gently until just combined to ensure a smooth chocolate mixture.
- Whip the Cream: Using an electric hand mixer, whip the heavy cream until early hard peaks form. This will provide the airy texture needed for a creamy ice cream.
- Fold Mixtures Together: Carefully fold the whipped cream into the cocoa and condensed milk mixture using a rubber spatula to maintain the lightness of the whipped cream.
- Fill Ice Cream Molds: Spoon the mixture evenly into 4 cavities of your ice cream mold. Tap the mold gently on the counter to remove air bubbles, then insert one stick into each cavity.
- Smooth and Freeze: Use an offset spatula to smooth the tops of the ice cream bars, then place the mold in the freezer for at least 6 hours until fully frozen.
- Melt Chocolate: After freezing, melt the milk chocolate in the microwave, stirring every 30 seconds until smooth.
- Optional Almond Addition: If using, mix the chopped roasted almonds into the melted chocolate to add texture and flavor.
- Dip Ice Cream Bars: Unmold the frozen ice cream bars by gently releasing them from the mold. Hold the sticks and immediately dip each bar into the melted chocolate, then gently shake to allow excess coating to drip off for a thin, even layer.
- Set Chocolate Coating: Let the chocolate coating set at room temperature for about 30-60 seconds. The coating will harden quickly. Store the finished bars in the freezer until ready to enjoy.
Notes
- Ensure the whipped cream forms early hard peaks for proper texture.
- Gently folding whipped cream into the cocoa mixture helps retain air for creaminess.
- If you don’t have an ice cream mold, small silicone molds or popsicle molds work well.
- Chopped roasted almonds are optional but add a lovely crunch and contrast.
- Make sure chocolate coating is not too thick for easier biting and eating.
- Store ice cream bars in the freezer to maintain texture and prevent melting.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: No-Cook
- Cuisine: American
