Vanilla Choco Bar Icecream
Vanilla Choco Bar Icecream
Ingredients
- 500 g whipping cream, dairy or non-dairy
- 250 g condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 200 g chocolate, dark, milk, or compound
- 5 Ziploc bags, medium thin
Instructions
- 1
Gently melt the chocolate (dark, milk, or compound) using a microwave or a double boiler. Be careful not to overheat.
⏱️ 5 min
- 2
Pour the melted chocolate into each of the 5 medium thin Ziploc bags. Tilt and rotate each bag until the inside is evenly coated with chocolate. Set the bags aside or refrigerate briefly to allow the chocolate to set slightly.
⏱️ 5 min
- 3
In a separate bowl, whip the whipping cream (dairy or non-dairy) until it thickens and very soft peaks form. Be careful not to overwhip, as this can result in a grainy texture.
⏱️ 5 min
- 4
Add the condensed milk, vanilla extract, and salt to the whipped cream mixture. Continue beating gently until the mixture is smooth, glossy, and pourable.
⏱️ 5 min
- 5
Carefully pour the prepared vanilla mixture into the chocolate-coated Ziploc bags. A funnel can be used for easier pouring if desired. Seal each bag neatly, ensuring no air escapes.
⏱️ 5 min
- 6
Tap the filled bags lightly on a counter to remove any air bubbles. Place the sealed bags in the freezer for a minimum of 4 hours, or ideally overnight for the best texture.
- 7
Once frozen, cut open the Ziploc bag. Peel away the plastic from the ice cream bar and enjoy the soft, creamy vanilla center with a crisp chocolate shell.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Choco Bar Icecream
- 500 g whipping cream, dairy or non-dairy
- 250 g condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 200 g chocolate, dark, milk, or compound
- 5 Ziploc bags, medium thin
Instructions
- 1
Gently melt the chocolate (dark, milk, or compound) using a microwave or a double boiler. Be careful not to overheat.
⏱️ 5 min - 2
Pour the melted chocolate into each of the 5 medium thin Ziploc bags. Tilt and rotate each bag until the inside is evenly coated with chocolate. Set the bags aside or refrigerate briefly to allow the chocolate to set slightly.
⏱️ 5 min - 3
In a separate bowl, whip the whipping cream (dairy or non-dairy) until it thickens and very soft peaks form. Be careful not to overwhip, as this can result in a grainy texture.
⏱️ 5 min - 4
Add the condensed milk, vanilla extract, and salt to the whipped cream mixture. Continue beating gently until the mixture is smooth, glossy, and pourable.
⏱️ 5 min - 5
Carefully pour the prepared vanilla mixture into the chocolate-coated Ziploc bags. A funnel can be used for easier pouring if desired. Seal each bag neatly, ensuring no air escapes.
⏱️ 5 min - 6
Tap the filled bags lightly on a counter to remove any air bubbles. Place the sealed bags in the freezer for a minimum of 4 hours, or ideally overnight for the best texture.
- 7
Once frozen, cut open the Ziploc bag. Peel away the plastic from the ice cream bar and enjoy the soft, creamy vanilla center with a crisp chocolate shell.
⏱️ 1 min