Chocolate Coated Vanilla Ice Cream Bar
Desserts • India
How to Make Chocolate Coated Vanilla Ice Cream Bar (Traditional & Healthy Version)
The Chocolate Coated Vanilla Ice Cream Bar is a beloved Indian dessert, often enjoyed during hot summers and festive occasions. This indulgent treat pairs creamy vanilla ice cream with a crisp chocolate shell, evoking nostalgia for childhood days when street vendors and ice cream carts brought delight to every neighborhood. In India, ice cream bars have become a staple at celebrations like birthdays, Holi, and family gatherings, offering a sweet respite from the heat. This health-conscious recipe gives a classic favorite a nutritious twist by using homemade vanilla ice cream crafted from low-fat milk (doodh) and natural vanilla, enveloped in a rich dark chocolate coating. The use of gud (jaggery) or coconut sugar as a sweetener keeps it lower on the glycemic index, making it suitable for calorie trackers. Relish this guilt-free delight, which brings together the magic of Indian flavors and festival cheer, all in a frozen bar!
Ingredients(for 1 large ice cream bar (approx. 80 ml))
- 2 cups Low-fat milk (doodh) (preferably fresh)
- 2 tsp Cornflour (makai ka atta)
- 1/3 cup Jaggery powder (gud) or coconut sugar (choose as per preference)
- 1 tsp Pure vanilla extract
- 80 grams Dark chocolate (70% or higher) (for coating)
- 2 tsp Coconut oil (helps with chocolate shell)
- 2 tbsp Chopped dry fruits (badam, pista) (optional, for garnish) - optional
- as needed Ice cream bar moulds and sticks
Instructions
- 1
In a heavy-bottomed pan, bring low-fat milk to a gentle boil. In a small bowl, mix cornflour with 2 tbsp cold milk to form a slurry.
5 minutes
Stir milk continuously to prevent sticking.
- 2
Add the cornflour slurry to the boiling milk, stirring constantly. Simmer until the mixture thickens to a custard-like consistency.
6 minutes
Keep heat low to avoid lumps.
- 3
Remove from heat. Mix in jaggery powder or coconut sugar and pure vanilla extract. Allow to cool to room temperature.
4 minutes
Do not add sweetener on high heat to preserve nutrients.
- 4
Pour the mixture into ice cream bar moulds. Insert sticks and freeze for 6-8 hours or until completely set.
5 minutes
Tap moulds gently to remove air bubbles.
Why This Dish is Healthy
By using low-fat milk, natural sweeteners, and dark chocolate, this recipe offers an indulgent dessert with less sugar and saturated fat. The inclusion of dry fruits enhances nutrition, and the absence of preservatives or artificial flavors makes it a cleaner choice. It’s a healthier alternative to commercial ice cream bars, suitable even for those watching their calorie intake.
This Chocolate Coated Vanilla Ice Cream Bar is crafted with low-fat milk, supplying protein, calcium, and essential vitamins like B12. The use of jaggery or coconut sugar provides minerals such as iron and potassium, while dark chocolate contains antioxidants and heart-healthy flavonoids. Optional nuts add healthy fats and more micronutrients. With moderate carbs and lower fat than traditional recipes, this version is ideal for mindful eaters tracking their macros.
Pro Tips
- 💡Tip 1: Use fresh, full-fat milk for a creamier texture if not calorie-conscious.
- 💡Tip 2: Chill the chocolate slightly before dipping for a thicker shell.
- 💡Tip 3: Run moulds under warm water briefly to easily release bars.
Storage & Serving
Store ice cream bars in an airtight container in the freezer. Consume within one week for best taste and texture. Keep bars separated with parchment paper to prevent sticking.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
