Description
This Easy Homemade Chocolate Ice Cream Bar recipe lets you create delicious, creamy chocolate ice cream bars without an ice cream machine. Combining rich cocoa powder, sweetened condensed milk, and whipped heavy cream, these no-churn ice cream bars are dipped in melted milk chocolate and optionally coated with crunchy roasted almonds for an irresistible treat. Perfect for summer cravings, these bars require just a few simple ingredients and minimal hands-on time.
Ingredients
Scale
Ice Cream Base
- 160 g Heavy Cream
- 110 g Sweetened Condensed Milk
- 30 g Unsweetened Dark Cocoa Powder (e.g., Callebaut)
Chocolate Coating
- 250 g Milk Chocolate (e.g., Callebaut Milk Chocolate Callets)
- 40 g Roasted Chopped Almonds (optional)
Instructions
- Sift and Mix Cocoa Powder: Sift the unsweetened cocoa powder into the sweetened condensed milk to avoid lumps, then gently mix until just combined to maintain a smooth chocolate base.
- Whip Heavy Cream: Using an electric hand mixer, whip the heavy cream until early hard peaks form to incorporate air and provide the ice cream with its creamy texture.
- Fold Mixtures Together: Carefully fold the whipped cream into the cocoa-condensed milk mixture with a rubber spatula, preserving the whipped texture without deflating it.
- Fill Ice Cream Moulds: Spoon the mixture into four cavities of your ice cream mould. Gently tap the mould on the kitchen counter to release any air bubbles, then insert a stick into each cavity for handles.
- Smooth the Surface: Using an offset spatula, smooth the top of the ice cream in the mould for an even finish.
- Freeze: Place the ice cream mould into the freezer and chill for at least 6 hours until completely frozen.
- Melt Chocolate: Once the ice cream is frozen, melt the milk chocolate in the microwave, stirring every 30 seconds to ensure smooth and even melting.
- Add Almonds (Optional): If desired, mix chopped roasted almonds into the melted chocolate for added texture and flavor.
- Prepare for Dipping: Pour the melted chocolate mixture into a tall, skinny glass for easier dipping. Carefully unmould each ice cream bar by gently releasing it from the mould.
- Dip and Coat: Holding the stick, immediately dip each ice cream bar into the melted chocolate. Gently shake the bar to allow excess coating to run off and prevent the chocolate layer from becoming too thick.
- Set Coating and Store: Allow the chocolate coating to set for 30–60 seconds at room temperature, then store the coated ice cream bars back in the freezer until ready to enjoy.
Notes
- Ensure the whipped cream is not overwhipped to avoid a grainy texture in the ice cream.
- Use a fine sieve to sift cocoa powder for smooth incorporation without lumps.
- The optional almonds add a delightful crunch but can be omitted or substituted with other nuts or toppings.
- Melt chocolate carefully to avoid burning, stirring frequently during microwaving.
- Store the ice cream bars in an airtight container or freezer-safe bag to prevent freezer burn.
- Allow the chocolate coating to fully harden before serving for best texture.
- This recipe yields 4 standard-sized ice cream bars.
