2 Ways to Make Delicious Crispy Chocolate Coated Ice Cream That Everyone Will Love

Heat the milk

First, add 480ml of unsweetened fresh milk, 100gr of sugar, and 95gr of powdered milk into a pot. Use a whisk to stir well until the powdered milk dissolves somewhat.

Next, place the pot on the stove and heat the milk mixture over low heat.

While heating, continuously stir with the whisk to prevent the ingredients from settling at the bottom of the pot.

Dissolve 18gr of cornstarch in 60ml of unsweetened fresh milk.

When the milk starts to simmer, stir the milk with the whisk while gradually pouring the cornstarch mixture into the pot until it’s all added.

Continue stirring for about 3 – 5 minutes until the mixture thickens slightly, then turn off the heat.

After that, immediately pour the milk mixture into a cup so that it will be easier to pour into the mold later!

Dissolve the vanilla

Add 5gr of vanilla extract to the warm milk from step 1.

Stir well to combine the milk and vanilla.

Let the vanilla milk mixture sit outside until it cools completely.

Pouring into molds, freezing

When the milk is cooled, pour the milk into the molds in turn, cover them, and freeze for 4 – 6 hours.

Making the chocolate coating

Boil a small pot of water. Then, chop the dark chocolate and place it in a glass bowl. Next, place the bowl of chocolate into the pot of boiling water and stir until the chocolate melts.

Pour the melted chocolate into a taller glass than your ice cream sticks for easier dipping!

Once the ice cream has been frozen, take the ice cream out of the molds and dip each ice cream stick into the chocolate.

After the chocolate has evenly coated the ice cream, gently shake the chocolate-covered vanilla ice cream stick. Rest the ice cream stick on the rim of the glass to let the excess chocolate drip into the glass.

Let the ice cream sit at room temperature for about 30 seconds so the chocolate can set. After covering all the sticks with chocolate, place all the ice cream in the refrigerator to store and enjoy later!

Final product

So the cold chocolate-coated vanilla ice cream popsicle is complete. Taking a bite instantly brings the energy of summer.

The soft, sweet, fragrant vanilla ice cream paired with a moderately thick, slightly bitter chocolate shell creates a perfect flavor. Why wait? Let’s get into the kitchen and make it right away!

Dissolve cocoa powder

Using a sieve, add 2 tablespoons of cocoa powder, sift lightly to obtain fine powder, and for the clumped powder, use a spoon to gently rub it to make it fine enough to pass through the sieve holes.

Pour in 375ml of unsweetened fresh milk, stir gently to ensure the cocoa powder completely dissolves into the milk.

Cooking the cocoa milk mixture

Put 1 tablespoon of cornstarch and 60ml of unsweetened fresh milk into a bowl, and stir well.

Pour the cocoa milk mixture into a pot and place it on the stove, adjusting the heat to medium, stirring while heating until the mixture boils, then add 70gr of sugar and 50gr of milk powder.

Stir continuously to combine the ingredients, simmer for about 10 minutes, then add the cornstarch and milk mixture, stirring until this mixture boils, then add 1 teaspoon of vanilla extract.

At this point, simmer for about 15 more minutes until the cocoa milk mixture thickens slightly, then turn off the heat and let it cool.

Pouring and freezing

Pour the cocoa mixture into each popsicle mold, then cover the top of the mold with a piece of aluminum foil, using a toothpick to poke a hole, and carefully insert the wooden stick.

Place the popsicle mold in the freezer refrigerator for about 8 – 10 hours.

Making the chocolate coating

Chop 200g of dark chocolate and place it in a bowl, then place the bowl over a pot of hot water, stirring well and waiting for the chocolate to completely melt before letting it cool. Pour the chocolate into a cup

.

Next, take the popsicle mold out and place it in a bowl of cold water for about 45 seconds to easily remove the popsicles. At this point, carefully dip each popsicle stick into the cup of chocolate, then pull it out and place it on a plate for about 2 – 3 minutes until the chocolate coating hardens automatically.

Now the chocolate popsicle covered with a crispy chocolate shell is ready, you should enjoy it right away!

Finished product

Chocolate-coated ice cream with a simple preparation, the rich chocolate aroma combined with the creamy milk ice cream flavor makes you fall in love. The crispy outer shell melts slowly when eaten, bringing an interesting and extremely delightful sensation!