# Vanilla Choco Bar Icecream

This recipe creates a choco bar with a soft vanilla center and a crisp chocolate shell, without needing an ice cream machine.

- Total time: 240 min
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- Ziploc bags
- bowl
- microwave or double boiler

## Tips

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

## Source

- Original video: https://www.facebook.com/share/r/1KB2XJ1DaG/
- Recipe page: https://www.cliprecipe.com/recipe/f937c330-cbbb-43e2-841c-d8507bbd220e
- Extracted: 2026-03-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt