My 200th post is this tempting homemade Chocobar Icecream!… Never thought I will ever be a cook, writer and a blogger. But I am very happy sharing this ChocoBar Icecream recipe with all my viewers. I wanted to make something special for my 200th post hence made my favorite icecream Chocobar. I have been eating chocobar icecream since my childhood. I just love the crusty chocolate covering and the soft vanilla icecream inside. Hmmm my mouth is watering I just can’t resist these wonderful Chocobar delights 😉
However my chocobar got over so soon I didn’t get a chance to click some good snaps. But I will soon make more and update with better pics. I never knew I have such a talent called cooking in me. Until I started blogging. Life has always surprises stored for us. That’s what life is all about. Discovering oneself right?
I am quite thrilled so don’t wanna make you more curious. Lemme quickly share this recipe with all of you.
Total Time: 20 mins making+3 hours freezing+10 mins for crust
Serves: 6 popsicles
Ingredients:
- 500 ml milk
- 6 tbsp vanilla powder
- 2 tbsp custard powder
- 2 tbsp agar agar powder (china grass)
- 7 to 8 tbsp sugar Or as sweetness required
- 4 tbsp hot boiling water
- 100 gms dark chocolate chunks
- 100 gms chocolate paste
- 3 tbsp margarine Or unsalted butter
- 3 tbsp icing sugar
- butter scotch nuts (optional)
- crushed walnuts (optional)
Method:
Take milk in a heavy bottomed saucepan Or vessel. Keep heat on low mode.
In the meanwhile take hot boiling water. Add agar agar powder. Keep this aside for 5 to 7 mins.
Let the milk boil. Once it reaches boiling point or starts bubbling. Add sugar and vanilla powder.
Take 2 tbsp hot milk and add custard powder to it. Stir this mixture until they blend well.
Finally add agar agar powder with water. Keep stirring the milk mixture continuously else chances are there it might stick at the bottom. Once milks starts bubbling and boils well.
Switch off the gas. Let this mixture cool down. Once mixture is at room temperature pour into the molds Or popsicles.
Keep in the fridge for 3 hours Or until firms up.
For Outer Crust:
Take a microwave bowl. Combine chocolate paste, butter Or margarine, chocolate chunks and icing sugar. Microwave on high power for 2 mins.
Now beat this mixture well with a beater. Ensure the mixture is smooth and no lumps are formed.
Gently remove the firm icecream popsicles. Gently roll them on the chocolate mixture. Once the icecream comes in contact with the chocolate mixture. It will firm up quickly. Now place them into fridge for sometime more Or whe you want to eat.
If you are using a icecream mould. Just pour the chocolate mixture over the mould. It will firm up. Place them in the fridge again.
Serve chilled Or slice them and serve them on a platter.
Tip:
- Please us good Popsicle brand as my brand was bad. The stick came out and the icecream stayed behind lols.
- You could just eat plain vanilla icecream if you don’t want outer crust.
- Also skip nuts if you don’t want them.
Enjoy ChocoBar Icecream!
Thankyou for stopping by looking ahead for your responses 🙂
The printable version below:
- 500 ml milk
- 6 tbsp vanilla powder
- 2 tbsp custard powder
- 2 tbsp agar agar powder (china grass)
- 7 to 8 tbsp sugar Or as sweetness required
- 4 tbsp hot boiling water
- Crust Coating:
- 100 gms dark chocolate chunks
- 100 gms chocolate paste
- 3 tbsp margarine Or unsalted butter
- 3 tbsp icing sugar
- butter scotch nuts (optional)
- crushed walnuts (optional)
- Take milk in a heavy bottomed saucepan Or vessel. Keep heat on low mode.
- In the meanwhile take hot boiling water. Add agar agar powder. Keep this aside for 5 to 7 mins.
- Let the milk boil. Once it reaches boiling point or starts bubbling. Add sugar and vanilla powder.
- Take 2 tbsp hot milk and add custard powder to it. Stir this mixture until they blend well.
- Finally add agar agar powder with water. Keep stirring the milk mixture continuously else chances are there it might stick at the bottom. Once milks starts bubbling and boils well.
- Switch off the gas. Let this mixture cool down. Once mixture is at room temperature pour into the molds Or popsicles.
- Keep in the fridge for 3 hours Or until firms up.
- For Outer Crust:
- Take a microwave bowl. Combine chocolate paste, butter Or margarine, chocolate chunks and icing sugar. Microwave on high power for 2 mins.
- Now beat this mixture well with a beater. Ensure the mixture is smooth and no lumps are formed.
- Gently remove the firm icecream popsicles. Gently roll them on the chocolate mixture. Once the icecream touches the mixture. It will firm up now place them into fridge for sometime more.
- If you are using a icecream mould. Just pour the chocolate mixture over the mould. It will firm up. Place them in the fridge again.
- Serve chilled Or slice them and serve them on a platter.
Pari says
Why no pictures? If you could post step by step pictures that would be very much easier for us to understand.
maria says
Pari there are some old posts which I am yet to post step by step recipes. Allow us some time to post the step by step recipe thanks.
sharon says
hi maria i enjoy trying your recipes, very eager to try the chocobar recipe just wanted to know what is vanilla powder and chocolate paste.Awaiting your reply ASAP so i could try the recipe soon. bye. take care
maria says
Thanks Sharon nice to know you enjoy cooking food 🙂 vanilla powder mainly comes in two forms one is synthetic which is white in color and the other is original vanilla bean powder which is brown in color. If you don’t get them in your area just use vanilla essence. Do try and lemme know how was it?
Take care 🙂
Love,
Maria
Tina@flourtrader says
These look wonderful, I love chocolate coated ice cream! It is kind of good that the sticks came out, that way you don’t have to eat around them. lol! You have a lot of tasty ice cream posts…hmmm perhaps I just need 1 hour alone with your freezer to taste all of them. Have a great weekend!
maria says
Hey Tina,
Thanks a ton…You are welcome to my freezer anytime… Thanks and god bless u
Love,
Maria