Chocolate-covered ice cream bar
Contains more fat and less sugar due to homemade keto condensed milk and sugar-free dark chocolate. Satisfies well and provides a rich creamy texture with a crunchy chocolate coating.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (250 g). Combine milk (500 g), cream 20% (200 g), dry milk (50 g), finished condensed milk (250 g), and ice cream stabilizer (6 g). Mix until completely homogeneous.
Heat the mixture to 85 °C and immediately blend with an immersion blender. Quickly cool in an ice bath to 30-35 °C, cover with plastic wrap in contact, and place in the refrigerator for 4-6 hours. After stabilization, blend the mixture again with an immersion blender.
Melt 85% chocolate (80 g) and spread it in a thin layer in molds or small silicone cavities. Pour in the cooled milk base, close the molds, and freeze for 6-8 hours at -18 °C.
If you want a thinner chocolate shell, use part of the chocolate for the first layer, and apply the remainder after lightly freezing the base.
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