Ice Cream Chocibar

Ingredients(for 1 large chocibar per person)

• 2 cups Full-fat milk (doodh)
• 1/4 cup Condensed milk (optional for sweetness) - optional
• 1.5 tbsp Cornflour (makai ka atta)
• 1/2 tsp Cardamom powder (elaichi)
• 2 tbsp Jaggery powder (gud)
• 3 tbsp Cocoa powder
• 60 grams Dark chocolate (minimum 55% cacao)
• 1 tbsp Coconut oil (nariyal tel, for coating)
• 2 tbsp Chopped mixed nuts (badam, pista (optional)) - optional
• 1/2 tsp Vanilla essence - optional

Instructions

1. 1

   In a heavy-bottomed pan, boil the milk on medium heat. Once it comes to a boil, lower the flame and simmer until reduced to 1.5 cups, stirring frequently to avoid burning.

   10 minutes

   Use a thick 'patila' for best results to prevent milk from sticking.

2. 2

   Mix cornflour with 2 tbsp cold milk to form a smooth slurry. Add this to the simmering milk along with jaggery powder and cardamom powder. Stir continuously until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool slightly.

   5 minutes

   Stirring continuously avoids lumps and gives a creamy texture.

3. 3

   Once cooled, add condensed milk (if using) and vanilla essence. Mix well. Pour the mixture into popsicle molds or kulfi molds. Insert wooden sticks and freeze for at least 6-8 hours or overnight.

   5 minutes

   For a traditional touch, use steel kulfi molds available in Indian markets.

4. 4

   For the chocolate coating, melt dark chocolate and coconut oil together using a double boiler or microwave. Stir in cocoa powder until smooth. Let it cool to room temperature but remain liquid.

   5 minutes

   Adding coconut oil ensures a glossy, crackly chocolate shell.