Homemade Ice Cream with Chocolate Shell

homemade ice cream recipe using your ingredients, ready in just about 10 minutes of active prep (plus freezing time). This makes a creamy, rich ice cream with a white chocolate base and chocolate-peanut coating.

10-Minute Homemade Ice Cream with Chocolate Shell

Ingredients:

Ice Cream Base:

250 ml milk (8.45 fl oz)

2 chicken eggs

40 g whole milk powder (1.41 oz)

40 g sugar (1.41 oz)

40 g condensed milk (1.41 oz — double-check this: likely meant to be 40g, not 141 oz)

80 g white chocolate (2.82 oz), melted

350 g cold heavy cream (33% fat) (12.34 oz)

Chocolate Coating:

200 g chocolate (7.05 oz), milk or dark

20 ml vegetable oil (0.67 fl oz), for a smooth coating

20 g peanuts (0.70 oz), crushed

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Instructions:

Step 1: Prepare the Custard Base

1. In a saucepan, whisk together the eggs, sugar, milk powder, condensed milk, and regular milk.

2. Place over medium heat, stirring constantly, until it thickens slightly (do not boil). This cooks the eggs and combines the flavors.

3. Remove from heat. Stir in melted white chocolate until smooth.

4. Let cool to room temperature (you can speed this up by placing the pot in a bowl of ice water).

Step 2: Whip the Cream

1. In a large bowl, beat the cold heavy cream until stiff peaks form.

2. Fold the cooled custard base gently into the whipped cream until well combined.

Step 3: Freeze

1. Transfer the mixture into molds or a container.

2. Freeze for at least 4–6 hours or until firm. For popsicles or bar shapes, use silicone molds with sticks.

Step 4: Make Chocolate Coating

1. Melt the chocolate with the vegetable oil in a microwave or double boiler until smooth.

2. Let it cool slightly but remain liquid.

3. Stir in the crushed peanuts.

Step 5: Coat the Ice Cream

1. Once the ice cream is frozen solid, remove from molds.

2. Dip or drizzle with the chocolate-peanut mixture.

3. Place back in the freezer briefly to harden the shell (10–15 minutes).

Enjoy!