My 200th Post-Homemade ChocoBar Icecream

1. 100 gms dark chocolate chunks
2. 100 gms chocolate paste
3. 3 tbsp margarine Or unsalted butter
4. 3 tbsp icing sugar
5. butter scotch nuts (optional)
6. 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 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.

Thankyou for stopping by looking ahead for your responses 🙂

The printable version below: