Choco bar or Choc bar ice cream with step by step pictures and video

Choco bar ice cream is so popular in India and it does not need any explanation. There are lots of varieties of choco bar ice cream available in India. You can find choco bar in different flavors, like vanilla, chocolate, mango, etc. and with or without dry fruits. Today I am sharing vanilla choco bar for beginners. This choco bar ice cream recipe uses only some commonly available ingredients and follows a very easy cooking method

Let us talk about the ingredients first and then about some common errors in the following section, after that we will go to the ingredient list, video and step by step direction. Please do remember to convey your comments and suggestions to me so that I can make changes in my blog and vlog. Positive comments are always inspiring and negative comments guide me to avoid the errors again again. So please share your opinion about my posts before you leave.

Ingredients Of Choco bar Ice Cream

Milk :-This is a milk based ice cream and no fresh cream or whipping cream used. The softness and texture of the ice cream bar depend on the type of milk you choose. If you select, full cream milk, you will get very soft one. But you can try with regular thin milk also, as I did today.
Sugar :- Regular table sugar is used. But before adding sugar, do taste milk powder and adjust to your taste.
Milk powder - Milk powder to give richness and taste, but if using thick milk, you can reduce its amount.
Corn flour - Corn flour is the thickening agent in this ice cream recipe.
Vanilla - Vanilla is used as a flavoring agent.
Chocolate - Both milk chocolate and dark chocolate can be used. But before coating the ice cream bar, make sure the chocolate is smooth, loose and at room temperature.

Common Errors and how to correct them

Lumps in the ice cream - This occurs when the stirring is not proper while and after the addition of corn flour. In this recipe, we mix corn flour in milk first , then mix with the hot boiling milk. The corn flour has a tendency to settle with time and if you have prepared corn flour before the milk come to a rolling boil, then stir it again before adding in the hot milk. Also remember to stir the mix while cooking and cooling.
The Ice cream Mix burns :- This happens when we cook on high temperature and on thin bottomed pan. Milk solids burn very quickly on high temperature, making the ice cream tasteless and colorless. so always keep the pan on medium heat.
Ice cream do not set :- This occurs when you cook the milk for more time. After the addition of cornflour, the milk will thicken faster. So you have to keep an eye on it and should stop cooking at the right consistency. Also when lumps are there, the ice won't set. So grind and sieve to correct it.
Chocolate isn't sticking to the ice cream bar - It happens when the ice cream bar is not set properly and also when the melted chocolate is thicker than necessary. So freeze the ice cream bar again, when set to perfection, dip in melted chocolate.
Cracks on the choco bar - Two reasons for this cracks. First, the melted chocolate won't be at room temperature when you dip the ice cream bar. Second, the atmospheric temperature will high, so do not do in the afternoons. Try either in the early morning or in AC rooms.

Choco Bar Ice - Cream Recipe | Choco bar Recipe | How To Make Choco bar At Home

Vanilla Ice cream with chocolate covering

Preparation time: 10 minutes | Freezing time: 12 hours | Total time 12 hours 10 minutes

Ingredients

For ice cream

1.5 cups milk +1/3 cup milk
1/3 cup table sugar (75 gm)
1/2 cup milk powder
2 tbsp corn flour
1 tsp Vanilla essence

For chocolate coating

200 gm chocolate (milk or dark chocolate)
1 tbsp butter
odorless oil as needed

How to Make Home Made Choco bar Ice- Cream - Video

Preparation of choco-bar with step by step photos

Take 1.5 cups of milk, sugar and milk powder in a thick bottomed saucepan.
Mix well with a neat and clean spoon or hand beater till the milk powder completely dissolves. Stir only in one direction.
Boil the milk over medium flame and remember to stir in between so that the milk does not burn.
Meanwhile, take corn flour in a small bowl and pour 1/3 cups milk.
Stir well and the end product should be smooth and lumps free.
Once the milk come to a rolling boil, add the prepared corn flour mix with continuous stirring so that the cornflour distribute evenly in the milk.
Continue stirring and cooking until the mix come thickens and its coat your spoon /spatula as shown in the picture.
Put vanilla essence , mix well and switch off the flame. Cool down completely, if any lumps, then grind in a blender till smooth and sieve through a juice strainer.
2
Transfer the prepared ice cream base in six choco bar moulds or in steel glasses.
Cover with a foil paper and insert ice cream sticks. Deep freeze overnight or for the next ten hours.
Next morning, demould the ice cream, first dip in a bowl of room temperature water for some time.
Then carefully remove the mould. At this stage the outer portion of the ice cream will be melted, so keep the ice cream in the mould and deep freeze for two more hours.
Meanwhile, you can prepare the outer chocolate covering. Take milk or dark chocolate in a bowl, put one tablespoon unsalted butter at room temperature. Microwave it for one minute.
Then stir with a dry spatula and pour oil to get a thick consistency. If you are looking for thick outer covering, then no need to pour oil.
Wait till the chocolate come to room temperature and then transfer into a tall glass and set aside.
Once the ice cream set completely, demould again.
Then dip in melted chocolate, then gently lift and keep above the glass to drain excess chocolate.
The chocolate will set utilizing the temperature of the ice cream. Freeze again for one hour and then serve.
Enjoy.