Easy Choco Bar Ice-Cream Recipe Without Condense Milk And Cream

Choco Bar Ice Cream:

 milk 1 cup 250ml

sugar 1/4 cup 50gm

milk powder 1/2 cup 50gm mi well and bring it to boil

use medium flame

cornstarch /corn flour 1tbs 7gm milk 1/2 cup 60ml mix well

add it to the boil milk cook on low heat Wisk the mixture, stirring continuously

otherwise it will burn and lumps will form.

when the mixture became thickens add 1/2 tbs vanilla essence mix well.

Note:

(do not make the mixture too thick in that case you will not get pouring consistency after cooling.)

now turn off the flam and let it cool completely to get smooth texture. Wisk continuously during cooling.

after cooling at room temperature pour the mixture in mold then cover it with the foil paper.

 with the help of toothpick just hole in the foil paper then put flat wooden stick in it.

keep it in the freezer for 8 to 10 hour or overnight.

 For chocolate syrup:

milk chocolate 200gm grate it with the knife or grater.

place the bowl on hot water and melt the chocolate on it.

you can also microwaves the chocolate for a minute then cool it at room .

temperature and after that pour the melted chocolate in the class.

after freeze the ice cream keep the mold in room temperature water for 45 seconds

then ice cream bars easily comes out from the mold.

dip the ice cream bar into the melted chocolate hold the Choco bar

for 35-45 seconds the chocolate will set automatically due to ice cream bar temperature

then serve and Enjoy the Choco bars.