Easy Homemade Chocolate ice cream bar without machine
This Homemade No churn Chocolate Ice cream bar recipe is made of using 4 simple natural ingredients in 10 minutes without any ice cream machine, shockingly easy!
- Prep time
- 30 min
- Cook time
- 4 hr 33 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 160 g Heavy Cream
- 110 g Sweetened Condensed milk
- 30 g Cocoa powder (dark, unsweetened eg. Callebaut)
- 250 g Milk chocolate (Callebaut Milk Chocolate (callets))
- 40 g Almond (chopped roasted (optional))
Instructions
- 1
Sift cocoa powder into sweetened condensed milk and mix just until combined
- 2
Whip heavy cream with the help of an electric hand mixer until early hard peaks
- 3
Carefully, with the help of a rubber spatula, fold whipped cream into the condensed milk & cocoa powder mixture
- 4
With the help of a spoon fill 4 cavities of your Ice cream mould. Gently tap the mould onto the kitchen counter a few times so air bubbles will come to the surface then press one stick into each
- 5
Smooth the top with an offset spatula
- 6
Place Ice cream mould into the freezer for 6 hours
- 7
After ice cream is properly frozen melt chocolate in the microwave stirring every 30 sec
- 8
Then optionally mix chopped almond into the melted chocolate mixture
- 9
Pour melted chocolate into a tall and skinny glass. Unmould ice cream by gently releasing it from the Ice cream mould
- 10
While holding the stick, immediately dip ice cream into melted chocolate then very gently shake the ice cream a bit so that coating will run through it without setting too thick
- 11
The chocolate coating should set on it fairly quickly, in literally 30-60 seconds on room temp. Store in freezer