Indulge in the pure joy of making your own delicious right in your kitchen! These delightful treats feature a creamy, dreamy vanilla ice cream core, encased in a luscious, crunchy chocolate shell speckled with nuts. They're incredibly easy to make, utterly satisfying, and perfect for a sweet escape on any day.
📜 Ingredients
3 cups (720ml) heavy whipping cream, very cold
1 can (14 ounces / 397g) sweetened condensed milk
2 teaspoons pure vanilla extract (halal certified)
Optional: 1-2 drops yellow food coloring (to achieve the vibrant color in the image)
12 ounces (340g) halal dark chocolate, chopped
2 tablespoons coconut oil
1/2 cup (60g) roasted almonds or peanuts, finely chopped
10-12 popsicle sticks
Silicone molds or small paper cups
📝 Instructions
- In a large, chilled bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form. Be careful not to over-whip.
- In a separate bowl, combine the sweetened condensed milk and vanilla extract. If using, add 1-2 drops of yellow food coloring and mix until fully incorporated.
- Gently fold the condensed milk mixture into the whipped cream until just combined, being careful not to deflate the cream.
- Spoon the ice cream mixture into your silicone molds or paper cups. Insert a popsicle stick into the center of each. Freeze for at least 6 hours, or preferably overnight, until completely solid.
- Once the ice cream bars are frozen solid, prepare the chocolate coating. In a microwave-safe bowl, melt the chopped dark chocolate and coconut oil in 30-second intervals, stirring well after each, until smooth and fully melted. Alternatively, use a double boiler.
- Stir in the finely chopped roasted nuts into the melted chocolate.
- Working quickly, remove one frozen ice cream bar from its mold/cup. Dip it entirely into the chocolate mixture, letting any excess drip off. The chocolate will harden almost instantly.
- Place the chocolate-coated ice cream bar on a parchment-lined tray. Repeat with the remaining bars.
- Return the coated ice cream bars to the freezer for at least 15-30 minutes to ensure the chocolate shell is fully set and firm.
💡 Chef's Tips
- Flavor Variations: Feel free to experiment with the ice cream base! You can add cocoa powder for chocolate ice cream, strawberry puree for a fruity twist, or a swirl of halal caramel sauce before freezing.
- Nut-Free Option: If you prefer, omit the nuts from the chocolate coating for a smooth, classic shell. You can also use crushed pretzels or toasted coconut flakes for a different texture.
