Homemade Eskimo Ice Cream Bars

Whip the cream with a mixer until soft peaks form, leaving trails from the beaters.

Once the cream thickens, add the condensed milk and continue whipping until the mixture is fluffy and uniform.

Spoon the mixture into silicone molds shaped like popsicles, insert sticks, and freeze for 5-6 hours.

Melt the chocolate using a double boiler or in short bursts in the microwave, stirring every 7-10 seconds to ensure even melting without overheating.

Add the vegetable oil and chopped nuts, and stir until the glaze is smooth and pourable.

Pour the glaze into a tall, narrow glass and ensure it is around 35°C.

Once the ice cream is fully frozen, remove it from the molds and quickly dip each piece into the glaze for 1-2 seconds to create a thin coating, then allow excess glaze to drip off.

Place the coated ice cream on a rack or cutting board and return to the freezer briefly until the glaze sets.

Adjust the sweetness by varying the amount of condensed milk.