Chocolate Choco Bar Ice Cream

Ingredients

• 200 g Dark Chocolate (melted)
• 500 g Heavy Cream (whipping cream)
• 40 g Cocoa Powder (sifted)
• 1 tsp Vanilla Extract
• 200 g Sweetened Condensed Milk

Instructions

1. 1

   Melt the dark chocolate gently until smooth and glossy.

2. 2

   Divide and pour the melted chocolate evenly into 5 thin long Ziploc bags (or slim plastic ice candy bags).

3. 3

   Coat the inner sides of the bags by gently pressing and spreading the chocolate, then set aside to firm up slightly.

4. 4

   In a bowl, beat the whipping cream just until slightly thickened; it should be thick but still soft and fluid (do not whip to stiff peaks).

5. 5

   Add the sifted cocoa powder, vanilla extract, and condensed milk to the cream.

6. 6

   Beat until completely smooth and combined. If lumps are present, strain the mixture for a silky finish.

7. 7

   Pour the chocolate mixture into the prepared chocolate-lined bags and seal.

8. 8

   Freeze in an upright position for at least 4 hours, or until fully set.