Chocobar ice cream recipe (2024)

Chocobar ice cream recipe with step by step photos. Learn how to make chocobar recipe with easy chocolate shell with this recipe today.

Sharing with you all my dream come true recipe today 🙂 Chocobar is my absolute favorite in ice creams and I like the ones where rich and creamy chocolate ice cream in stick is covered with a rich and dark chocolate sauce, studded with almonds. Yup Magnum style chocobar recipe with only difference being, here the ice cream is not vanilla but chocolate. So it a double chocolate treat for all chocolate lovers.

To make chocobar recipe, I have used my chocolate ice cream recipe. The chocolate shell that covers the chocolate ice cream is real magic here :). You all might know the two ingredient magic shell recipe that hardens when poured over ice creams. The chocolate shell is usually made of coconut oil and chocolate. As I did not have coconut oil handy, I used unsalted butter and results were great. I wasnot very good at handling the sauce though, I messed a bit while coating and the finishing of the ice cream was not as great as I wanted. Nonetheless this choco bar will give all the store bought ones a run for their money, yeah this is so rich, creamy and very important no chemicals and preservatives, totally safe. If you wish you can make vanilla ice pops and coat with chocolate sauce too.

Serve chocobar once frozen completely as dessert.

Here is how to make chocobar ice cream with step by step photos. Also check paan ice cream, mango coconut ice cream recipes

Step by step chocobar ice cream.

1. Make chocolate ice cream mixture recipe as mentioned here. Pour in popsicle moulds and freeze for 8-12 hours.

2. Once the popsicles are completely frozen, remove and arrange on a plate. Return to freezer.

3. To make chocolate shell, take soft butter and dark chocolate squares in a pan.Cook in low heat while mixing until the chocolate melts and the sauce is smooth. Remove from heat. I used bittersweet chocolate here, so my sauce and shell are almost black.

4. I added 1/2 cup finely chopped toasted almonds to the sauce. Now take an ice cream and dip in the sauce. Dip and swirl in one quick motion. Tap any excess chocolate sauce. It will harden and turn matte in 10-15 seconds. Serve chocobar immediately or keep in freezer until serving.

Chocolate ice cream recipe here:

Chocobar ice cream recipe card below:

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