The summer is coming; the winters are gone. What will we do, now that the ice covering our roads and houses is gone? Indulge into the delicacy that the world most commonly known as Round Choco Bar, and it would be as if winter never left your side. Yes, it is that simple to avoid the warm scorching heat of the summer, all you need is a nice and tasty round Choco bar in your hands and you are all set for the season.
However, buying a round Choco Bar from the market periodically has a better alternative to it. Puviya and her special Round Choco Bar Recipe will ensure that there is no need for you to linger about in the market under the blazing sun. All you need to do is go to your kitchen and make yourself an ice cream bar, right at the comfort of your home.
However, one often wonders if making an ice cream bar at home would be a tedious task? Definitely not! With this easy recipe in your hands, you can prepare yourself multiple servings in less than 15 minutes. This special recipe is not just easy to make but also give you a rich taste that can easily be compared to the ones made in the market. So what are you waiting for? Go beat out the heat of the sun today with your very own Choco bar!
Watch Video of Round Choco Bar Recipe
Ingredients
For the Ice Cream Base:
✅ 1 cup Milk Powder
✅ ½ cup Milk (divided into two ¼ cups)
✅ 1 tbsp Sugar
✅ 1 tbsp Corn Flour
✅ 2 tbsp Water
✅ ½ tsp Vanilla Flavor
For Chocolate Coating:
✅ 100g Chocolate of Your Choice (Dark, Milk, or Nutty Chocolate)
✅ ½ cup Hot Water (for melting chocolate)
For Assembly:
✅ Ice Cream Moulds
✅ Aluminium Foil
✅ Ice Cream Sticks
Instructions
Step-by-Step Instructions
1️⃣ Preparing the Ice Cream Base
1️⃣ Take a fresh pan and add 1 cup of milk powder.
2️⃣ Pour ¼ cup of milk into the pan and mix well.
3️⃣ Add another ¼ cup of milk and stir continuously.
4️⃣ Add 1 tablespoon of sugar and let the mixture boil on a low flame.
5️⃣ In a separate small cup, mix 1 tablespoon of corn flour with 2 tablespoons of water.
6️⃣ Pour this corn flour mixture into the pan while stirring constantly.
7️⃣ Keep stirring until the mixture thickens into a smooth, creamy syrup.
8️⃣ Turn off the heat and transfer the mixture into a glass container.
9️⃣ Add ½ teaspoon of vanilla flavor and mix well.
🔟 Let the mixture cool down completely.
2️⃣ Freezing the Ice Cream
1️⃣ Once cooled, pour the mixture carefully into ice cream moulds.
2️⃣ Cover each mould with aluminium foil.
3️⃣ Use a knife to make a small cut in the middle of the foil.
4️⃣ Insert an ice cream stick into each mould through the foil.
5️⃣ Place the moulds in the deep freezer for 8 hours (or overnight) until fully frozen.
3️⃣ Preparing the Chocolate Coating
1️⃣ Boil fresh water in a pan.
2️⃣ Take 100g of your favorite chocolate (dark, milk, or nutty) and place it in a bowl over the hot water.
3️⃣ Stir the chocolate continuously until fully melted and smooth.
4️⃣ Pour the melted chocolate into a separate container for easy dipping.
4️⃣ Coating the Ice Cream Bars
1️⃣ Take the frozen ice cream bars out of the moulds.
2️⃣ Remove the aluminium foil carefully.
3️⃣ Dip each ice cream bar into the melted chocolate, ensuring it is fully covered.
4️⃣ Let the excess chocolate drip off for a smooth coating.
5️⃣ If desired, roll the bars in chopped nuts or sprinkles before the chocolate hardens.
6️⃣ Place the coated bars on parchment paper and freeze for another 10-15 minutes to set the chocolate.
5️⃣ Serve and Enjoy!
🍦 Your Homemade Round Choco Bar is ready to enjoy! Serve it cold and beat the summer heat with this delicious frozen treat.
💡 Pro Tip: Store extra Choco Bars in an airtight container in the freezer for up to 2 weeks.
Nutritional Information for Round Choco Bar (Per Serving)
🔹 Calories: ~220-250 kcal
🔹 Carbohydrates: ~30g
🔹 Protein: ~4g
🔹 Fat: ~12g
🔹 Saturated Fat: ~7g
🔹 Sugar: ~22g
🔹 Calcium: ~100mg
🔹 Fiber: ~1g (depends on chocolate type)
Health Insights:
✅ Good Source of Instant Energy – The combination of milk powder, sugar, and chocolate provides a quick energy boost.
✅ Rich in Calcium – Supports bone health due to the presence of milk powder.
✅ Moderate Fat Content – Contains healthy fats from dairy and chocolate, but should be enjoyed in moderation.
✅ Customizable Sweetness – You can reduce sugar or use alternatives like honey or jaggery for a healthier version.
Notes
Recipe Notes for Round Choco Bar 🍫🍦
✅ Use Full-Fat Milk Powder: This ensures a rich and creamy texture for the ice cream. Skim milk powder may result in a lighter consistency.
✅ Corn Flour for Thickness: The addition of corn flour helps in achieving a smooth and creamy texture. Make sure to stir continuously while adding it to avoid lumps.
✅ Chilling Time is Key: Freezing for at least 8 hours (or overnight) ensures the ice cream is firm enough for coating. Rushing this step may lead to soft and unstable bars.
✅ Melting the Chocolate Properly: Use the double boiler method or microwave in short intervals to melt the chocolate smoothly. Avoid overheating, as it may burn the chocolate.
✅ Customizable Flavors: Experiment with different chocolate coatings like white chocolate, dark chocolate, or flavored chocolate. You can also mix in nuts, sprinkles, or coconut flakes for extra crunch.
✅ Serving Tip: Let the Choco Bar sit at room temperature for 2-3 minutes before eating. This enhances the creaminess and prevents excessive hardness.
✅ Storage: Store extra Choco Bars in an airtight container in the freezer. They stay fresh and delicious for up to 2 weeks.
Would you like suggestions for variations or dietary alternatives? 😊
Recipe Instructions of Round Choco Bar Recipe:
Preparation:
- To a fresh pan, add 1 cup of Milk Powder. Subject this pan to a constant flame under a stove.
- After the milk powder, add ¼ cup milk to the pan.
- Mix them well together.
- Add another ¼ cup of milk to the pan.
- Put 1 tablespoon full of sugar into the mix.
- Mix these ingredients well and allow the mixture to boil.
- Ensure that when as it boils, the mixture boils on a low flame.
- Take 1 tablespoon corn flour in a small cup and add 2 tablespoons of water to it. Pour this mixture into the pan.
- Continue stirring as the heat cooks up these ingredients.
- Stir till you have a thick syrup ready to use. Turn off the heat when its done.
- Transfer this syrup into a glass container.
- Add ½ teaspoon vanilla flavour to the glass.
- Mix it well using a mixing spoon.
- Allow your syrup to cool down completely.
- As it cools, take an ice cream mould and carefully fill it up with our prepared syrup.
- Do this with the rest of the moulds. Take a small piece of foil paper and with a knife make a small cut in the middle.
- Cover these moulds with similar aluminium foil pieces.
- Take ice cream sticks and carefully pass them through the cut made in these mould coverings.
- Place the mould in deep freeze for about 8 hours (or overnight).
- In a fresh pan, boil some fresh water.
- Choose any chocolate of your choice for the outer covering of your ice cream stick. We here have chosen a nuts chocolate.
- Put the chocolate in the water and allow it melt. Melted chocolate will mix easily with the hot water.
- Pour out the melted chocolate into a different container.
- Take out the frozen ice cream moulds and carefully rid them of the silver foil coverings.
- Gently pull out the ice creams from the mould and dip them in the hot chocolate covering we just prepared.
- Cover it up perfectly from all places. and keep freezer some time.
- Serve it away, serve it when cold cause a melted ice cream isn’t well, a melted ice cream feels old.
