Homemade Vanilla Chocolate Ice Cream
Ingredients
- 3/4 can condensed milk (adjust for sweetness if desired)
- 2 small boxes full cream milk
- 1 tablespoon ovalette (ensure it is halal)
- 2 teaspoons vanilla flavor
Chocolate topping
- 200g chocolate milk (e.g., Cadbury)
- 100g dark chocolate (e.g., Beryl's)
Preparation
Mix all the ingredients from the Ingredients section until smooth, about 20 minutes, then pour into a jug for easier handling.
For the chocolate topping, melt the chocolate using the double boil method, ensuring no water contacts the chocolate to prevent it from hardening.
When the chocolate is warm, transfer it to a piping bag and pipe it into the ice cream mold or plastic, adjusting the thickness as needed.
Pour the mixed vanilla ice cream mixture into the same mold over the chocolate.
Tap the mold gently to compact the mixture and remove any air bubbles, then freeze until solid.
Tips
Adjust the amount of condensed milk if you prefer less sweetness.
Make sure the chocolate does not come into contact with any water during melting to avoid it becoming grainy or hard.
Tapping the mold helps eliminate air pockets, ensuring a better texture in the final ice cream.
