Homemade Chocolate-Covered Ice Cream

Ingredients

For the ice cream:
• 500 ml whipping cream
• 400 ml condensed milk
• 1 teaspoon vanilla extract

For the chocolate coating:
• 200 g dark or milk chocolate (according to your preference)
• 2 tablespoons coconut oil or cocoa butter (for a smooth, not too hard chocolate)

Preparation

Prepare the ice cream
1. Whip the cream: In a large bowl, beat the cream with an electric mixer until soft peaks form (approx. 3-4 minutes).
2. Mix the condensed milk: In another bowl, combine the condensed milk with the vanilla extract.
3. Combine the mixtures: Fold the condensed milk mixture into the whipped cream to prevent it from losing volume.
4. Freeze: Pour the mixture into a freezer-safe mold, cover with plastic wrap, and freeze for at least 6 hours or overnight.

2. Prepare the chocolate coating
5. Melt the chocolate: Place the chocolate and coconut oil (or cocoa butter) in a heat-resistant container. Melt in a double boiler or in the microwave in 30-second intervals, stirring afterward to prevent burning.
6. Cool: Once melted, let the chocolate cool slightly before using.

3. Cover the ice cream with chocolate
7. Remove the ice cream from the mold: Once the ice cream is completely frozen, cut it into portions or roll it into balls with an ice cream scoop.
8. Dip in chocolate: Dip each portion in the melted chocolate and place it on a baking sheet lined with parchment paper or aluminum foil.
9. Refrigerate: Let the chocolate harden completely (approx. 10-15 minutes in the refrigerator).