Choco Bar Ice Cream
Choco bar is one of my favourite ice cream bar ever, I always order a popular brand almond crunch bars whenever I go to the cafe. It taste so creamy and delicious. That ice cream bar is the inspiration behind this. I made a simple and creamy vanilla popsicles and made a magic shell coating for it. This is the chocolate bar, I have been dreaming of making for a long time. Finally I made it today and sharing it with you immediately because I couldn’t wait any longer.
About Choco Bar Ice Cream
Choco bar is a popular Ice cream bar all over India & around the world. Creamy dreamy vanilla flavoured ice cream bar coated in a thick crunchy chocolate coating is to die for. It has satisfied many of my summer afternoon cravings. Actually it is easy to make at home, it is a two step process. All you need is to make a creamy vanilla ice cream bar and a chocolate coating. The vanilla ice cream bar is made with just three ingredients cream, condensed milk and vanilla extract. It is a no churn ice cream recipe and turns out creamy all the time. Some more no churn ice cream which I have on my blog is vanilla ice cream, chocolate ice cream, strawberry ice cream, no churn coffee ice cream and homemade mango ice cream. The coating for the choco bar is made with semi sweet chocolate and coconut oil. use good quality chocolate for best taste. If you want nuts in your chocolate coating, chop some toasted almonds or cashews and mix into the melted chocolate before dipping the ice cream bar into the chocolate.
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Choco bar Ice Cream Ingredients
Cream - use high fat cream for rich and creamy ice cream. Since this is a no churn ice cream. The creaminess depends on the quality of cream used. Make sure your cream is cold before whipping, also don’t over whip the cream else the ice cream bar will have a weird texture. Sweetened Condensed Milk - Add more or less sweetened condensed milk depending on the sweetness of the ice cream bar you want. Vanilla Extract - use pure vanilla for maximum vanilla flavour. Chocolate - use high quality chocolate bar for coating. I like to use semi sweet chocolate chips which I melt for coating. Coconut Oil - coconut oil helps create the magic hard crack layer in the chocolate.
Tips for Tasty Choco Bar Ice Cream
Cream - use high fat cream in the chocolate bar, higher the fat content the more creamy the choco bar turns to be. Keep it frozen - make sure the bar is completely frozen before you dip it into the chocolate. Else the cream bar will start to melt and it will be a mess. Also remove only one bar a time when you dip in the chocolate. So the remaining bar stays frozen. Once dipped in chocolate, return the ice cream bar back into the freezer. Make more chocolate coating - it is always better to make extra chocolate coating, because dipping the ice cream bars into the chocolate needs more chocolate to get complete coverage. So it is recommended to make extra chocolate coating so you never run out of it.
How to Make Choco Bar Ice cream (Stepwise Pictures)
Making Ice cream bar
1)Take cream in a bowl and whisk using an electric beater till thick and fluffy. The cream has to be whipped till thick. Don’t over whip the cream else it may curdle. 2)Once the cream is whipped, add in condensed milk. 3)Add in vanilla extract and mix well. 4)Mix this two gently till it is combined.
Freezing Ice cream bar
4)take your popsicle mould. Fill with this cream mixture. Don’t over fill, leave some gap in the popsicle mould. Because as the ice cream freezes it will expand. Place the popsicle mould inside the freezer. 5)Half way through the freezing, place a popsicle stick inside the ice cream. Freeze overnight. It has to be frozen completely. 6)next day, run the popsicle mould under tap water for few seconds. Gently remove the popsicle stick from the mould. Place the popsicle in a parchment or foil lined tray or plate and place the plate in freezer. Let it stay in freezer till needed.
Making Chocolate Coating
7)Take chocolate and coconut oil. I am using dark compound chocolate. You can use any chocolate chips like semi sweet, milk or dark chocolate chips. 8)Take chocolate in a sauce pan. 9)Add in some oil and place this on lowest heat possible. Gently heat the mixture till the chocolate is completely melted. 10)Keep stirring in between so the chocolate melts completely. let the heat be always on lowest possible. 11)Stir until the chocolate is melted completely. 12)Now the chocolate is melted completely. Now set this aside till it cools.
Dipping Ice cream bar in Chocolate
13)I transferred the melted chocolate in a tall cup so the dipping process is easier. 14)Take the frozen ice cream bar. 15)Gently dip it into the melted chocolate coating. 16)Make sure it is completely dipped into the coating. 17)Let the excess chocolate drop off. As soon as you take the ice cream bar from the chocolate it will start to set. 18)Now the ice cream bar is completely set. Return this to the freezer until serving. 19)Enjoy your chocolate bar.
Expert Tips
Don’t over whip the cream else the ice cream bar may have a weird texture. make sure the popsicle is completely frozen when you dip into the chocolate. You have to dip the popsicle into the sauce just once, one dip is all it need. If you over dip it, then the whole sauce will harden. You can pour the sauce into the popsicle in a pattern too. It will harden as soon you pour the sauce over cold ice cream. The sauce can be store in an air tight container for more than a month in room temp, don’t keep it in fridge, it will get hard.
Storage & Serving
If you are not serving the ice cream immediately. Store them in a parchment lined air tight freezer safe container until ready to serve. Chocolate coated ice cream bar can be stored upto a month in freezer.
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