Choco Bar Ice Cream Recipe

One of the classic favourites from the lot! The most decadent option for any occasion is the chocobar ice cream. Ranveer Brar's chocobar ice cream recipe is filled with the richness of creamy milk, smothered in chocolate, and topped with sprinkles and roasted almonds. Because of its high-quality ingredients and deliciousness, this ice cream bar is a perfect alternative for individuals who prefer homemade ice cream. The chocobar ice cream is the perfect combination of milk & chocolate and loaded with cookies and cream.

Ranveer Brar’s ice cream recipe calls for fresh cream, vanilla essence, chocolate cookie, chocolate chunks and the main ingredient, condensed milk. This is one of the best homemade chocobar ice creams that will transport you into a chocolate wonderland after just one bite. This crunchy chocobar ice cream recipe is the perfect treat for any season. So let’s get started! Here’s how to make chocobar ice cream by Ranveer Brar using Nestlé MILKMAID. 

  • Servings - 4
  • Preparation - 10 Min
  • Chilling - 4 Hours Min

Ingredients for Choco Bar Ice Cream

For Vanilla Ice Cream

  • 1 Nestlé MILKMAID Mini
  • 1 cup Fresh Cream
  • 1 tsp Vanilla Essence

For Chocolate Coating

  • 5-6 Any Chocolate Cookie (Crushed)
  • 150 gms Melted Dark Chocolate
  • 10 ml Refined Oil
  • 5-6 Chopped Almonds
  • Chocolate Sprinkler

How to make Choco Bar Ice Cream

For Vanilla Ice Cream

  • Step 1: In a saucepot, add fresh cream and give it a quick boil. Then add Nestlé MILKMAID and cook for a while. Switch off the flame and add vanilla essence and crushed cookies and mix it well.
  • Step 2: Pour the prepared mixture into the ice tray and keep it in the freezer for at least 3 to 4 hours or freeze until well set.

For Chocolate Coating

  • Step 1: In a bowl, add Dark Chocolate and oil and place the bowl into the microwave for 30 seconds to melt or melt it on a double boiler.
  • Step 2: With the help of a stick, dip the prepared ChocoBar into the melted chocolate and garnish with chopped almonds, sprinklers, and chocolate vermicelli.
  • Step 3: Serve cold.

Tips to Make Choco Bar Ice Cream

  • If your ice cream melts quickly, Ranveer Brar's ice cream tip is to soak a small amount of agar agar (china grass) and stir it into the mixture to keep it stiff. Add about 5 grams of agar agar to 1 litre of mixture.
  • Make sure to add oil while microwaving the chocolate to get the perfect dipping consistency. Adding oil will also cause the chocolate to not set up as hard because of the added fat content. 
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