Ingredients

For the Ice Cream Base (Vanilla flavor):

• 500 ml (2 cups) heavy cream (chilled)

• 200 ml (3/4 cup) sweetened condensed milk

• 2 tsp vanilla extract

(Optional: You can use store-bought vanilla ice cream softened to room temp)

For the Chocolate Coating:

• 250 g (9 oz) dark chocolate (or semi-sweet)

• 3 tbsp coconut oil (helps coating stay smooth & crackly)

For Topping:

• 1/3 cup chopped roasted almonds (or any nuts you prefer)

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Instructions

Step 1 – Make the Ice Cream

1. In a large bowl, whip the heavy cream until stiff peaks form.

2. In another bowl, combine condensed milk and vanilla extract.

3. Gently fold the whipped cream into the condensed milk mixture until smooth.

4. Pour into silicone popsicle molds (insert wooden sticks) and freeze for 6–8 hours or until solid.

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Step 2 – Prepare the Chocolate Coating

1. Melt chocolate and coconut oil together in a heatproof bowl over simmering water (double boiler) or in the microwave in 30-second bursts.

2. Stir until smooth and glossy. Let it cool slightly (but not harden).

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Step 3 – Dip the Ice Cream Bars

1. Remove frozen ice cream bars from molds.

2. Dip each bar into the melted chocolate, letting excess drip off.

3. Quickly sprinkle chopped almonds on top before the chocolate hardens.

4. Place bars on a parchment-lined tray and freeze for 10 minutes to set.

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🍴 Serving

Enjoy straight from the freezer! Creamy, crunchy, nutty, and absolutely irresistible. Perfect for summer or anytime you crave a sweet, cooling treat.