Homemade Chocolate-Covered Ice Cream

Whip the Cream: In a large bowl, beat the whipping cream with an electric mixer until soft peaks form (approximately 3-4 minutes).

Mix the Condensed Milk: In a separate bowl, combine the condensed milk with the vanilla extract.

Combine the Mixtures: Gently fold the condensed milk mixture into the whipped cream to maintain its airy texture.

Freeze: Pour the combined mixture into a freezer-safe mold. Cover it with plastic wrap and freeze for at least 6 hours or overnight.

Prepare the Chocolate Coating:

Melt the Chocolate: In a heat-resistant container, combine the chocolate and coconut oil (or cocoa butter). Melt the mixture in a double boiler or in the microwave in 30-second intervals, stirring in between to prevent burning.

Cool: Allow the melted chocolate to cool slightly before using it to coat the ice cream.

Cover the Ice Cream with Chocolate:

Remove the Ice Cream from the Mold: Once the ice cream is completely frozen, cut it into portions or roll it into balls using an ice cream scoop.

Dip in Chocolate: Dip each portion of ice cream into the melted chocolate, ensuring it’s well-coated, then place them on a baking sheet lined with parchment paper or aluminum foil.

Refrigerate: Let the chocolate harden completely, which should take about 10-15 minutes in the refrigerator.

Serve and Enjoy:

Once the chocolate is set, feel free to decorate your ice cream with chocolate chips, nuts, or other toppings of your choice.

Serve and enjoy your delicious homemade chocolate-covered ice cream!

Serving and Storage Tips: