Step-by-step
1
firstly, in a large bowl take 2 cup fresh cream, ½ cup powdered sugar and 1 tsp vanilla extract.
2
beat on medium speed. you can also use a hand whisk.
3
after 2 minutes, the cream starts to thicken forming soft peaks.
4
transfer the ice cream base into the popsicle mould.
5
cover and freeze for 8 hours or until it sets completely.
6
to prepare outer coating, take 400 grams dark chocolate, ¼ cup oil in a large bowl.
7
using double boiler method, melt the chocolate completely.
8
silky smooth chocolate sauce is ready.
9
cool slightly, and transfer to a tall glass.
10
now unmould the ice cream and dip into prepared chocolate sauce.
11
allow it to dry up without touching. plain choco bar ice cream ready.
12
to prepare crunchy choco bar, immediately after dipping into chocolate sauce, rollover crushed peanuts.
13
to prepare nutty choco bar, add 3 tbsp crushed peanuts into the chocolate sauce.
14
and then dip the ice cream popsicle into the peanut chocolate sauce.
15
allow it to dry up without touching. nutty choco bar ice cream ready.
16
finally, enjoy 3 ways choco bar. you can freeze and enjoy for up to a month.
Video
Notes
- firstly, make sure to cool the chocolate sauce slightly, before dipping the ice cream into it. else ice cream will melt due to the hotness.
- also, in place of peanuts you can use nuts of our choice like almond or hazelnut.
- additionally, you can use white chocolate or milk chocolate for coating.
- finally, choco bar recipe tastes great when prepared with good quality chocolate.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/3-ingredient-nutty-choco-bar-recipe/