Homemade Chocobar Ice Cream (Without Cream, Egg, Blender, Condensed Milk)
A Sweet Treat from the Heart!
There’s something magical about making your own ice cream at home.
No fancy gadgets, no complicated ingredients – just pure, creamy delight made with love!
I first stumbled upon this recipe when I was craving a classic chocobar but didn’t have cream or a blender.
After a bit of experimenting, I discovered that with a few pantry staples and some patience, I could create the perfect homemade chocobar ice cream.
Now, it’s a family favorite, and I can’t wait to share it with you!
Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Saucepan | Heating the milk mixture | Kitchen stores, online |
| Whisk | Mixing ingredients smoothly | Supermarkets, online |
| Measuring cups/spoons | Accurate ingredient portions | Kitchen supply stores |
| Ice cream mold | Shaping the ice cream bars | Online, specialty stores |
| Popsicle sticks | Holding the chocobar | Grocery stores, online |
| Freezer | Freezing the mixture | Already in your kitchen! |
| Heatproof bowl | Melting chocolate | Any kitchen store |
Prep Time
- Total Time: 6 hours 30 minutes (including freezing time)
- Active Time: 20 minutes
Ingredients
- 2 cups milk (480g)
- 1/2 cup sugar (100g)
- 3/4 cup milk powder (95g)
- 2.5 tbsp cornstarch (18g)
- 1/4 cup milk (60g)
- 1 tsp vanilla extract (5g)
- Dark chocolate (for coating)
- Hot water (for melting chocolate)
- Water (for adjusting chocolate consistency)
Step-by-Step Instructions
Step 1: Preparing the Ice Cream Base
- In a saucepan, add 2 cups of milk and place it over medium heat.
- Stir in 1/2 cup sugar and mix well until it dissolves completely.
- Add 3/4 cup milk powder and whisk continuously to prevent lumps.
- In a separate bowl, dissolve 2.5 tbsp cornstarch in 1/4 cup milk to create a smooth slurry.
- Gradually add the cornstarch slurry to the saucepan while stirring constantly.
- Keep stirring on medium heat until the mixture thickens and coats the back of a spoon.
- Turn off the heat and mix in 1 tsp vanilla extract for flavor.
Step 2: Freezing the Ice Cream
- Allow the mixture to cool to room temperature.
- Pour the mixture into ice cream molds and insert popsicle sticks.
- Freeze for at least 6 hours, or until completely solid.
Step 3: Making the Chocolate Coating
- In a heatproof bowl, melt dark chocolate over a double boiler or microwave.
- Add a little hot water to thin the chocolate if needed.
- Let the melted chocolate cool slightly for 30 seconds.
Step 4: Coating the Ice Cream Bars
- Dip each frozen ice cream bar into the melted chocolate, ensuring an even coating.
- Let the excess chocolate drip off and place the bars on a lined tray.
- Allow them to set in the freezer for a few minutes before serving.
Food Storage Tips
- Store in an airtight container to prevent ice crystals from forming.
- Keep in the freezer and consume within 1-2 weeks for the best taste.
- Separate layers with parchment paper to avoid sticking.
Pro Tips for the Perfect Chocobar
- Add nuts or sprinkles: Before the chocolate sets, roll the bars in crushed nuts or sprinkles for extra crunch.
- Use flavored chocolate: Try white chocolate or milk chocolate for a different taste.
- Experiment with fillings: Swirl in peanut butter or caramel for a surprise center!
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Carbohydrates | 28g |
| Protein | 5g |
| Fats | 6g |
| Sugar | 18g |
| Calcium | 150mg |
Frequently Asked Questions
1. Can I use plant-based milk?
Yes! Almond, oat, or soy milk can be used, but the texture may be slightly different.
2. How do I prevent ice crystals in my ice cream?
Ensure the mixture is completely cool before freezing and store in an airtight container.
3. Can I use cocoa powder instead of dark chocolate?
Cocoa powder won’t create the same crisp coating, but you can mix it with melted coconut oil for a similar effect.
4. What if I don’t have ice cream molds?
Use small cups or a loaf pan, then cut into bars after freezing.
5. How can I make it sweeter or less sweet?
Adjust the sugar to your preference or use honey or maple syrup instead.
Final Thoughts
Making homemade chocobar ice cream is not only fun but also rewarding!
With just a few ingredients and a little patience, you can enjoy a delicious frozen treat that’s free from preservatives and artificial flavors.
Whether you make it for yourself, your kids, or a gathering, this recipe is sure to be a hit.
Happy ice cream making! 🍫🍦
