How to Make Chocolate-Covered Milk Ice Cream Without a Machine, Without Whipping Cream

How to Make Chocolate-Coated Milk Ice Cream

• 1

  Mix the milk mixture

  Put 500ml of unsweetened fresh milk, 100gr of white granulated sugar, and 95gr of powdered milk into a pot. Use a whisk to stir well to combine the mixture evenly.

  

  
• 2

  Heat the milk mixture

  Place the pot of milk mixture on the stove, turn on low heat, and heat until the mixture lightly boils. While heating, occasionally stir to prevent the milk at the bottom from burning.

  Dissolve 18g of cornstarch in 60ml of unsweetened fresh milk, gently pour it into the boiling milk mixture while stirring evenly.

  Continue to stir well for about 3 – 5 minutes until the mixture thickens slightly and becomes creamy, then turn off the heat.

  

  
• 3

  Pour the cream mold

  Pour the milk mixture into a pitcher along with 1 teaspoon of vanilla extract, stir well, and wait for the mixture to cool completely.

  Next, pour the mixture into the ice cream mold and store it in the freezer for about 4 – 6 hours.

  

  
• 4

  Make the chocolate sauce

  Boil a pot of water and place a bowl on top, add dark chocolate to the bowl, and stir until the chocolate melts completely.

  Pour the melted chocolate into a cup.

  Note: The cup containing the chocolate sauce should be taller than the ice cream mold so that the ice cream can be fully dipped in the sauce.

  

  

  
• 5

  Cover the ice cream with chocolate

  When the ice cream in the freezer has solidified, take the ice cream mold out, soak it in cold water for about 30 seconds, then pull out the ice cream stick.

  Dip the ice cream stick into the chocolate until fully covered, then pull it out, wait for the chocolate to harden, and you can enjoy it. Do this sequentially for all the ingredients.

  

  
• 6

  Final product

  The milk ice cream is smooth, lightly sweet, fragrant with milk, combined with a soft and crispy chocolate shell, incredibly attractive.