© Copyright Fuji Global Chocolate (M) Sdn. Bhd. 2022 All rights reserved.

Ice Cream

12 1 hour


2 ½ cups heavy whipping cream (500 g)
2 cups sweetened condensed milk (400 g)
1 teaspoon vanilla extract
2 cups ice cream chocolate coating (400 g)
¼ cup canola oil (25 g)
Nuts coconut flakes, sprinkles, etc (optional)


1. In a medium bowl mix together the heavy cream, sweetened condensed milk, and optional vanilla extract.
2. Put the stick in the popsicle molds and then fill them up with the ice cream base. Freeze the ice cream base for 4 to 8 hours or even overnight, so they get nice and firm.
3. Pour the ice cream coating chocolate into a tall glass.
4. Remove a few bars from the molds, keep the rest in the freezer, and dip in the ice cream chocolate coating. Allow the excess to drizzle off. The chocolate should firm up within 15 seconds or so. Place them on a sheet pan with parchment paper or a silicone mat. Then repeat with more bars.
5. If you want toppings like nuts, coconut flakes, etc. After you dip the ice cream bar in chocolate and let the excess drain off, quickly dip in the toppings. Then place on the pan.
6. Back into the freezer, they go for an hour or so to firm up again. Then you can serve them.


Matt Taylor


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© Copyright Fuji Global Chocolate (M) Sdn. Bhd. 2022 All rights reserved.
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