Ingredients

For the ice cream

500g (2 cups + 2 tbsp) Heavy cream

500g (12.5 oz) sweetened condensed milk
OR
150g (¾ cup) Fine sugar

1½ tsp Vanilla extract

⅛ tsp Salt

For the chocolate shell

300 g (11 oz) Sweetened chocolate

3 tbsp Coconut oil

Chopped salted peanuts or almond to your taste (Optional )

Method

For the ice cream

Mix together heavy cream, condensed milk, and vanilla extract.

Pour the mixture into ice cream molds, or into a tray with the bottom lined with parchment paper. Freeze overnight.

If you choose the tray version, cut the ice cream into bars, insert the stick and return to the freezer for 15 minutes.

For the chocolate shell

Melt the chocolate with coconut oil in the microwave. The oil will help thin the chocolate and make it shiny.

Dip every ice cream into the chocolate mixture and let dry.

If you choose to garnish the ice cream with chopped peanuts or almonds do it before the chocolate shell is completely dry.

Tips

PLEASE READ: Do not cut down on the amount of condensed milk or sugar in the recipe. Doing so will affect the texture of the ice cream.

For best results use cream and condensed milk. You can substitute the cream for whole milk, but as mentioned in the video, if you do, the ice cream bars won't have a creamsicle texture or flavor.

If you're using the no-mold method, line the bottom of your tray with parchment paper and cover well before putting the tray in the freezer.