As a sweetener, you will need condensed milk which blends easily with the heavy cream but you can also use plain sugar if you choose to use sugar just dissolve it very well in the heavy cream until its completely dissolved. Add vanilla essence for flavoring and give it a good mix and the ice cream base is ready. At this point, if you want to turn it into chocolate ice cream you can add some cocoa powder and mix it really well until very smooth.
Transfer the chocolate ganache into a tall glass and allow it to come to room temperature, do not put the frozen creamsicle into the hot ganache because it will melt. Once cooled, take the creamsicle out of the fridge one at a time and quickly dip it into the cooled chocolate ganache and allow the excess to dip off and the chocolate will harden within seconds. You can store them into the freezer covered well for up to a month. Enjoy.
Ingredients;
500g Heavy Cream ( 2 cups + 2 tbsp)
350g (12.5 ounces) Sweetened Condensed Milk OR 150g Fine Sugar (3/4 cup)
1 1/2 tsp Vanilla
Instructions;
For best results use cream and condensed milk. You can substitute the cream for whole milk but as mentioned in the video, these won’t have a creamsicle texture and flavor.
If you’re using the no mold method, line the bottom of your tray with parchment paper and cover well before putting the tray in the freezer.
ADVERTISEMENT
