Around GMA

Japan proposes record budget spending while curbing fresh debt
Mga pang-noche buena at laruan, inihatid ng GMAKF sa mga nilindol bago magpasko | 24 Oras
6 PDLs in Negros Occ released on Christmas Eve

Article Inside Page

Showbiz News

This no-churn chocolate-covered ice cream bar might just be the next big quarantine favorite.

Who doesn't love the crackle of an ice cream bar's chocolate shell?

Since it seems that we might have to welcome the warmer months ensconced in our homes, here's another do-it-yourself project to try while spending the summer in quarantine.

This no-churn chocolate-covered ice cream bar is easy to make in terms of steps, ingredients, and kitchen equipment.

It doesn't require any churning so you won't be needing an ice cream maker. You will need some popsicle molds which might not exactly be readily available in a typical Filipino home but you can buy those online. You could also simply use any small, food-safe container which resembles the shape of a popsicle.

The recipe's ingredients are also simple enough to buy in most grocery stores.

Here's how to make this no-churn chocolate-covered ice cream bar courtesy of popular food channel Nino's Home.

Ingredients

• 1/2 cup sugar
• 3/4 cup of powdered milk
• 2 cups of milk
• 2 and 1/2 tablespoons of cornstarch
• 1/4 cup milk
• 1 teaspoon vanilla extract
• dark chocolate

Procedure

1. In a pot, add 1/2 sugar and 3/4 cup of powdered milk to 2 cups of milk and whisk until dissolved.
2. Under medium heat, bring the mixture to a boil while stirring continuously to prevent burning.
3. Combine 2 and 1/2 tablespoons of cornstarch and 1/4 cup of milk.
4. When the mixture in the pot starts to boil, add the cornstarch slurry while whisking continuously.
5. Remove from the heat when the mixture thickens.
6. Add a teaspoon of vanilla extract.
7. Cool the mixture before pouring it into popsicle molds.
8. Freeze for 4 to 6 hours.
9. When ice cream bars are ready to unmold, melt some dark chocolate in a bowl over hot water.
10. Pour the melted chocolate into a container taller than the ice cream bar and wait for it to cool.
11. Unmold the ice cream bars and dip into the chocolate.

TIP: If you want a thinner chocolate shell, you can line the popsicle mold with chocolate and let it harden before pouring the ice cream mixture then freezing it.

Watch how this no-churn chocolate-covered ice cream bar is made here:

VIRAL: How to make folded kimbap, one of the internet's emerging food trends

The original Baked Feta Pasta recipe that started the viral food trend