Choco Bar Ice Cream Recipe

We all must have eaten chocobar ice cream atleast once. It’s an ice cream loved both by kids and adults. Chocobar ice cream recipe is so easy to make at home and tastes just like the store bought. Enjoy this delicious chocobar ice cream recipe along with my other summer special recipes like, Homemade Vanilla Ice Cream, Quick Chocolate Ice Cream , Oreo Ice Cream, Fruit Custard, Royal Falooda, 3 Cold Coffee in 3 minutes, Sugar free Fruit Popsicles and 3 Ingredient Mango Mousse

Choco Bar Ice Cream Recipe – Video

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Ingredients

50g milk chocolate (compound)
50g dark chocolate (compound)
1/2 cup (120ml) whipping cream
1/4 cup (60ml) milk
1/3 cup (80ml) condensed milk
1 teaspoon vanilla extract

*Read the recipe notes int he end for more details

Main Equipments Used

Ice Cream Mould Stand – https://amzn.to/2HIWur1
Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making Choco Bar Ice Cream

Roughly chop the milk and dark chocolate into small pieces.
By using the double boiler method we will melt the chocolate. Take a vessel and add some water in it. Now place a large bowl on it, make sure it doesn’t touch the water.
Now add the chocolate and while stirring it continuously melt it completely.
Once done let it cool down slightly.
Take the ice cream moulds and add a tablespoon of melted chocolate it it. Now rotate the mould in a way that the inside of the mould is completely coated with chocolate.
Similarly coat all the moulds with chocolate and then keep them in the freezer, till we prepare the rest of the things.
Now in a chilled bowl add the chilled whipping cream and whip it with a hand beater or a whisk for 3-4 minutes or until it forms soft peaks. (Start with low speed and then increase it to high)
Add vanilla extract and condensed milk and beat for another 2 minutes till it almost doubles in size and forms stiff peaks.
Further add milk in two batches and gently mix it with the cream.
Now add the ice cream mixture into the prepared chocolate moulds. Tap them couple of times to remove any air bubbles.
Insert the ice cream sticks and freeze for 7-8 hours or preferably overnight.
To remove the ice cream from the moulds, dip them in water few times and gently remove the ice cream.
Enjoy the chocobar ice cream.

Recipe Notes

If you are using regular chocolate then temper it before using.
Fresh cream won’t work, we need full fat whipping cream.
Always use chilled cream for whipping, else it wont whip perfectly.
Before whipping the cream make sure the cream and the bowl is chilled. (Keep the bowl and the blades of the hand beater in the refrigerator for 30 minutes)
Whip the cream till it forms stiff peaks, don’t over whip else it might release butter.
Always remove excess chocolate from the moulds while coating them, else the chocolate ice cream wont come out easily from the mould.
You can add some coco powder in the whipping cream for extra chocolate flavour.

Step By Step In Pictures For Chocobar Ice Cream

Roughly chop the milk and dark chocolate into small pieces.

2. By using the double boiler method we will melt the chocolate. For that take a vessel and add some water in it. Now place a large bowl on it, make sure it doesn’t touch the water.

3. Now add the chocolate and while stirring it continuously melt it completely and then let it cool down for 3-4 minutes.

4. Take the ice cream moulds and add a tablespoon of melted chocolate it it.

5. Now rotate the ice cream mould in a way that the inside of the mould is completely coated with chocolate.

6. Remove all the excess chocolate.

7. Similarly coat all the moulds with chocolate and then keep them in the freezer till we prepare the rest of the things.

8. In a chilled bowl add the chilled whipping cream and whip it with a hand beater or a whisk for 3-4 minutes or until it forms soft peaks. (Start with low speed and then increase it to high)