Chocolate Ice Cream

Take a bowl and pour in 170 ml of milk. Add cream to your liking, but remember to cool it in the refrigerator for about 10 minutes before whipping. It will be simpler to produce stiff peaks as a result

Once the cream is chilled, add the vanillin to the bowl and beat the mixture with a mixer at medium speed for approximately 2 minutes, or until stiff peaks form

In a separate bowl, whisk together the whipped cream and 80 ml of condensed milk for about 15 seconds. This will provide a consistency that is smooth and creamy

Now, it's time to prepare a reliable package or silicone mold to make the ice cream. Pour the cream and condensed milk mixture into the package or mold, making sure to level the surface by tapping it gently

Insert the sticks into the ice cream, pushing them deeper to ensure they hold firmly

Place the mold or package in the refrigerator and let it freeze for at least 4 hours at -20°C (-4°F), or until the ice cream is fully frozen

While the ice cream is chilling, heat 100 ml of water over low heat in a small saucepan

In a separate heatproof bowl, combine 200 grams of dark chocolate, 60 ml of olive oil, and 40 grams of butter

Place the bowl over the saucepan with simmering water, creating a double boiler. Stir the mixture constantly until the chocolate is completely melted and smooth

Remove the bowl from heat and let the chocolate mixture cool for about 5 minutes

Take the frozen ice cream out of the mold or package. It should come out easily

Pour the warm melted chocolate over the ice cream, ensuring that the cup or container you use is slightly higher than the ice cream to catch any excess chocolate

Dip each ice cream stick into the melted chocolate, allowing any excess to drip off

Place the chocolate-covered ice cream on a tray or plate lined with parchment paper and let it set in the refrigerator for a few minutes, or until the chocolate hardens

Your homemade chocolate-covered ice cream is ready to be enjoyed. I hope this recipe brings you joy and relaxation