As we go into another week into Singapore’s tightened ‘Circuit Breaker’ measures, the temporary closure of ice cream parlours may be a painful blow to many of us. I mean, after all, who can resist that sugary, creamy treat that is nearly irresistible?
Chase away the blues with a creamy sweet dessert and top it off with your favourite choice of toppings, because believe me, it goes a long way in helping you get through the day.
In the same vein of our previous stay-home recipes, the ingredients are few and simple. Want some homemade ice cream but hate the fuss? These five-minute 3-ingredient Ice Cream Bars will help get you started; you don’t even need an ice cream mould! Follow my lead and let’s get started.
Ingredients
Ice Cream Base
- 500g of heavy cream
- 300g of sweetened condensed milk
- 1 1/2 tsp vanilla
- 1/8 tsp salt
- 2 tbsp of brown sugar (optional)
Chocolate shell
- 300g of sweetened chocolate (I used milk chocolate)
- 2 tbsp of oil
- Crushed almond nuts (optional)
- White chocolate chips (optional)
Tools
- Microwave
- Tray
Recipe Preparation
Preparation time (ice cream base): 3 minutes+ + 8 hours in fridge Preparation time (chocolate shell): 2 minutes+ 15 minutes to leave till room temperature
Feeds six
Ice cream base
- Combine and mix heavy cream, sweetened condensed milk, vanilla essence, salt, and brown sugar thoroughly.
- Pour mixture into a tray lined with baking/parchment paper.
- After 8 hours, take them out and cut them into your desired size.
- Insert ice-cream sticks into the bars.
- Pop them back into the freezer for another 15 minutes.
Chocolate shell
- Add oil to sweetened chocolate in a bowl.
- Pop the bowl into the microwave and mix it every 30 seconds to ensure it is well-combined.
- Transfer into a tall glass and let it come to room temperature.
- After the chocolate mixture reaches room temperature, dip an ice cream bar into the chocolate and allow the excess to drip off.
- Top it off with your desired toppings.
Recipe (In Pictures)
Ice cream base
Step 1: Combine and mix heavy cream, sweetened condensed milk, vanilla essence, salt, and brown sugar thoroughly.
Step 2: Pour mixture into a tray lined with baking/parchment paper.
Step 3: After 8 hours, take them out and cut them into your desired size.
Step 4: Insert ice-cream sticks into the bars.
Step 5: Pop them back into the freezer for another 15 minutes.
Chocolate shell
Step 6: Add oil to sweetened chocolate in a bowl.
Step 7: Pop the bowl into the microwave and mix it every 30 seconds to ensure it is well-combined.
Step 8: Transfer into a tall glass and let it come to room temperature.
Step 9: After the chocolate mixture reaches room temperature, dip an ice cream bar into the chocolate and allow the excess to drip off.
Step 10: Top it off with your desired toppings.
There you have it—a super easy no-churn ice cream recipe. A soft and luscious creamy treat, this is likely one of the best homemade ice cream recipes you could ever dream of. They are perfect for adding them on cakes or your seasonal cobblers; all you need to do is try it once and trust me you’ll be a believer.
The molasses in the brown sugar added a wonderful deep flavour with a creamy consistency. If I were to compare, I’d say this tasted pretty similar to some of the commercially sold ones. Dread eating the same old flavours? If you find yourself stuck in a predicament like this, customise and cook up your own creations by adding some cocoa or even matcha powder.
Throw out the rule book and create whatever your heart desires. Give your family something to scream over with these yummy ice cream bars made in the comfort of your home!
Expected Damage: S$1 – S$2 per ice cream bar
