No-Churn Crème Brûlée Chocolate Bar Ice Cream
No-churn ice cream with chocolate bar — a refreshing dessert for a hot day.
Ingredients
- Chocolate bar with crème brûlée filling ROSHEN 3 pcs
- Heavy whipping cream 33% 400 ml
- Condensed milk 200 g
- Vanilla sugar 1 tsp
We add only what we sell. The rest is up to you.
Method
- Cut the chocolate bars into small pieces.
- Whip the chilled cream with vanilla sugar until stiff peaks form.
- Gently fold the condensed milk into the whipped cream.
- Add most of the chopped chocolate bars to the mixture and stir.
- Pour the mixture into a freezer-safe container.
- Sprinkle the remaining chocolate bar pieces on top.
- Freeze for at least 6 hours.
