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Chocolate Choco Bar Ice Cream
A homemade version of a Magnum-style ice cream bar featuring a crackling dark chocolate shell and a silky, creamy chocolate filling.
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Ingredients
- 200 g dark chocolate (melted for the casing)
- 500 g whipping cream (cold)
- 40 g cocoa powder (sifted, light)
- 1 tsp vanilla extract
- 200 g condensed milk
Steps
- 1
Melt the dark chocolate gently until smooth and glossy using a microwave or double boiler.
- 2
Divide and pour the melted chocolate evenly into 5 thin long Ziploc bags.
- 3
Coat the inner sides of the bags by gently pressing and spreading the chocolate to create a thin layer.
- 4
Keep the bags aside to let the chocolate set slightly.
- 5
In a separate bowl, beat the whipping cream just until slightly thickened; do not whip to peaks as it should remain soft and fluid.
- 6
Add the sifted cocoa powder, vanilla extract, and condensed milk to the thickened cream.
- 7
Beat the mixture until completely smooth and combined.
- 8
If you notice any lumps, strain the mixture to ensure a silky finish; the final mixture should be thin and pourable.
- 9
If the mixture becomes too thick, microwave it in 5-second intervals just until it loosens back to a pouring consistency.
- 10
Pour the chocolate filling mixture into the prepared chocolate-lined bags.
- 11
Seal the bags properly and place them in the freezer in an upright position.
- 12
Freeze for at least 4 hours, or until fully set.
- 13
To serve, cut open the bag and slide the choco bar out.
Notes
Ensure you use slim plastic ice candy bags for the authentic choco bar shape. Freezing upright is essential to keep the filling from leaking before it sets.
Nutrition per serving
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