CHOCOLATE DIPPED ICE CREAM BARS

Summer is fast approaching so I thought of making a delicious homemade Ice Cream Bar. Inside is a vanilla ice cream with no whipping cream. Yes, made from homemade cream and using ingredients you probably have already in your kitchen counter. So easy to make and delicious!

What is this ice cream bar made of?
Simple. Just water, powdered milk, condensed milk, a little bit of cornstarch and vanilla. Creamy with without whipping cream!

That's it? Yes, that's it. Just have your chocolate ready for melting and you're good to go! Oh and oil for chocolate! 

Why OIL? 
The best way to thin chocolate that's perfect for dipping is to add fat.
You know chocolate fondue mountain? See the chocolate is smooth and glossy flowing? Because it has oil in it. That's the key to a thin, smooth and shiny chocolate. 

What kind of oil you need to use? 
Vegetable oil, canola or coconut oil are the best ones to use.
How much oil? 
It depends on the kind of chocolate you will be using. Some chocolate bars are oily than others and some are not. I find chocolate chips needs more oil.
So here's the tip, add a tbsp at a time and you'll know if the consistency is already thin and glossy. That's it. It's easy. Try it! 

CHOCOLATE-DIPPED ICE CREAM BARS

Ingredients:

• 2 cups water
• 1 cup powdered milk ( I used Nido)
• 1/3 cup condensed milk
• 2 tbsp cornstarch
• 3 tbsp water
• 1 tsp vanilla
• 2 cups chocolate 
• 3 tbsp vegetable, canola or coconut oil, adjust as needed

VIDEO

Procedure:

• ​In a saucepan over low heat, bring 2 cups water to a light simmer. Add powdered milk and stir until milk is fully dissolved. Add condensed milk and stir until well incorporated. In a small bowl, dissolve cornstarch and 3 tbsp water.  Add the cornstarch slurry to the milk mixture then add the vanilla extract. Stir until mixture starts to thicken. Remove from heat and let cool.
• Transfer to popsicle molds. If your molds doesn't come with a lid and stick, cover the mold with foil and make a small slit in the middle of each mold then insert food-grade popsicle stick. Freeze for 6 hours or longer. 
• Using a double boiler or microwave, melt chocolate. Stir-in oil and stir until chocolate is thin and glossy. remove from heat and let cool completely. Transfer to a tall container. When ready make sure to stir before using.
• Remove the ice cream bar from the mold. Quickly dip the ice cream bar into the melted chocolate. Pull and let the extra chocolate drip on the cup. Hold for few seconds or until chocolate is set. 
• Repeat the process but make sure to always stir the chocolate before dipping the ice cream. You can also sprinkle the ice cream with some chopped nuts. You can do this immediately after coating with chocolate or you can add the nuts into the melted chocolate then dip the ice cream bar. 
• Keep frozen. Recipe yields 7 Ice Cream Bars. 

RECIPE NOTES:

• The best way to thin chocolate that's perfect for dipping is to add fat. The exact amount of oil depends on the thickness of your chocolate and  your desired consistency. Just add 1 tbsp at a time and check the chocolate's consistency is thin enough. You want a light, glossy and flowing chocolate. 
• Make sure that the chocolate has totally cooled down before using.  Simple reason, the ice cream will melt of course.
• If your chocolate has sat for awhile, please stir again before using and stir each time you will dip the ice cream. This way, you'll get a smooth coating.
• To store, keep the Chocolate Dipped  Ice Cream bars in the freezer. Use a zip bag or wrap individually with foil.

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