Vanilla Choco Bar Icecream

240 mins
Serves 1
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Directions

  1. 1Melt the chocolate gently using a microwave or double boiler.
  2. 2Melt the chocolate gently using a microwave or double boiler.
  3. 3Melt the chocolate gently using a microwave or double boiler.
  4. 4Pour melted chocolate into the Ziploc bags and tilt/rotate each bag until the inside is evenly coated.
  5. 5Pour melted chocolate into the Ziploc bags and tilt/rotate each bag until the inside is evenly coated.
  6. 6Pour melted chocolate into the Ziploc bags and tilt/rotate each bag until the inside is evenly coated.
  7. 7Keep the chocolate-coated bags aside or refrigerate briefly to let the chocolate set slightly.
  8. 8Keep the chocolate-coated bags aside or refrigerate briefly to let the chocolate set slightly.
  9. 9Keep the chocolate-coated bags aside or refrigerate briefly to let the chocolate set slightly.
  10. 10In a bowl, whip the whipping cream until it thickens and very soft peaks form.
  11. 11In a bowl, whip the whipping cream until it thickens and very soft peaks form.
  12. 12In a bowl, whip the whipping cream until it thickens and very soft peaks form.
  13. 13Add condensed milk, vanilla extract, and salt to the whipped cream.
  14. 14Add condensed milk, vanilla extract, and salt to the whipped cream.
  15. 15Add condensed milk, vanilla extract, and salt to the whipped cream.
  16. 16Continue beating gently until the mixture is smooth, glossy, and pourable.
  17. 17Continue beating gently until the mixture is smooth, glossy, and pourable.
  18. 18Continue beating gently until the mixture is smooth, glossy, and pourable.
  19. 19Pour the vanilla mixture into the chocolate-coated Ziploc bags.
  20. 20Pour the vanilla mixture into the chocolate-coated Ziploc bags.
  21. 21Pour the vanilla mixture into the chocolate-coated Ziploc bags.
  22. 22Seal the bags neatly and tap lightly to remove air bubbles.
  23. 23Seal the bags neatly and tap lightly to remove air bubbles.
  24. 24Seal the bags neatly and tap lightly to remove air bubbles.
  25. 25Freeze the choco bars for a minimum of 4 hours, ideally overnight for the best texture.
  26. 26Freeze the choco bars for a minimum of 4 hours, ideally overnight for the best texture.
  27. 27Freeze the choco bars for a minimum of 4 hours, ideally overnight for the best texture.
  28. 28To serve, cut open the Ziploc bag and peel away the plastic.
  29. 29To serve, cut open the Ziploc bag and peel away the plastic.
  30. 30To serve, cut open the Ziploc bag and peel away the plastic.

Ingredients

  • 500 g Whipping cream (dairy or non-dairy)
  • 500 g Whipping cream (dairy or non-dairy)
  • 500 g Whipping cream (dairy or non-dairy)
  • 250 g Condensed milk
  • 250 g Condensed milk
  • 250 g Condensed milk
  • 2 tsp Vanilla extract
  • 2 tsp Vanilla extract
  • 2 tsp Vanilla extract
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 200 g Chocolate (dark / milk / compound)
  • 200 g Chocolate (dark / milk / compound)
  • 200 g Chocolate (dark / milk / compound)
  • 5 medium thin bags Ziploc bags
  • 5 medium thin bags Ziploc bags
  • 5 medium thin bags Ziploc bags

Equipment

Ziploc bagsbowlmicrowave or double boiler

Tips

  • Do not overwhip the whipping cream.
  • Freeze for minimum 4 hours, ideally overnight for best texture.