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!
Servings: 4
Calories: 353kcal
Ingredients
- 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
- Sift cocoa powder into sweetened condensed milk and mix just until combined
- Whip heavy cream with the help of an electric hand mixer until early hard peaks
- Carefully, with the help of a rubber spatula, fold whipped cream into the condensed milk & cocoa powder mixture
- 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
- Smooth the top with an offset spatula
- Place Ice cream mould into the freezer for 6 hours
- After ice cream is properly frozen melt chocolate in the microwave stirring every 30 sec
- Then optionally mix chopped almond into the melted chocolate mixture
- Pour melted chocolate into a tall and skinny glass. Unmould ice cream by gently releasing it from the Ice cream mould
- 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
- The chocolate coating should set on it fairly quickly, in literally 30-60 seconds on room temp. Store in freezer
Nutrition
Calories: 353kcal | Carbohydrates: 29g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 89mg | Potassium: 421mg | Fiber: 4g | Sugar: 21g | Vitamin A: 723IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 2mg