Chocolate Fudge Ice Cream Bars

Chocolate Fudge Ice Cream Stick | Lilie bakery
Chocolate Fudge Ice Cream Stick | Lilie bakery
Chocolate Fudge Ice Cream Stick | Lilie bakery

What could be better than a long weekend to declare the ice cream season open? I couldn't wait to bring out my eskimo mold to make new frozen treats. And then, as long as we celebrate the coup, we might as well start on a safe bet. Chocolate popsicles. Yes, more chocolate. Full of flavor and smoothness.

Moreover, speaking of texture, this one is really insane: the sweetened condensed milk brings a mega greedy “chewy” side, there we are far from the water ice. In the list of ingredients, you will see almond milk - you are free to add cow's milk if you wish - personally, I find that it brings a little original flavor to these chocolate popsicles. A unique side, what.

Come on, I'll leave you, I have my ice cream melting!

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3 on 1 vote

Chocolate Fudge Ice Cream Sticks

A bit of Ben & Jerry at home!
Preparation15 min
Baking5 min
Total20 min
Recipe type: Dessert, Snack
Kitchen room: American, French
Quantity: 10 people

Ingredients:

  • 75 g powdered sugar
  • 60 g bitter cocoa powder
  • 90 g dark chocolate pastry
  • 490 ml almond milk or cow
  • 420 ml sweetened condensed milk
  • 1/2 tsp natural vanilla extract

Preparation:

  • In a container, combine the sugar and cocoa.
  • Heat the milk in the microwave with the chocolate broken into pieces, mix so that everything is homogeneous. Let cool.
  • Pour the milk into the sugar-cocoa mixture, mix well.
  • Add the sweetened condensed milk and vanilla then strain the mixture through a colander to filter the liquid.
  • Pour into an eskimo mold.
  • Plant the wooden sticks after an hour. Put in the freezer for at least 6 hours.

Notes:

To facilitate demolding, run very quickly under lukewarm water, not too long or too long at the risk of melting your ice cream!
By Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Eskimo mussel x10Wooden sticksKitchenaid Blender
Norpro Ice Cream Mold

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7 comments

  1. Reply

    wattoote

    4th May 2016

    they are super greedy and with the beautiful weather coming we want ice cream !!!

  2. Reply

    the map

    4th May 2016

    hum !!! these very very chocolate sticks look delicious …… ..

  3. Reply

    cooking lifestyle and joke

    10th May 2016

    Oh my, another dessert that makes my mouth water! not difficult to achieve in addition :))

  4. Reply

    Hypersensitive and fulfilled

    26th June 2016

    Magnificent sticks and photos!

  5. Reply

    Ariane

    August 15, 2017

    Hello Aurélie, I tried your recipe, on the other hand, impossible to unmold the sticks: when I pull on the stick, the ice comes off… I went under hot water but obviously I didn't. still helping out :-( Do you have any other advice for me? Thanks in advance!

    • Reply

      Lilie bakery

      August 21, 2017

      Hello Ariane, we should try to leave the mussels at room temperature for 10 minutes after taking them out of the freezer. It helps to separate them without going through the hot water box. I also noticed that it depends on the sticks - I have already had the case with a bag of sticks, this has not happened with others… It's annoying but we can not really predict :(

      • Reply

        Ariane

        September 2, 2017

        Hello Aurélie, thank you very much for your answer, I will try again, hoping to be luckier :-) I had bought the same ice cream molds as you because I find them really very pretty. FYI, a German site that I discovered recently, which you should like (well the shipping costs are a bit high, but already just for your viewing pleasure ...): http://www.homeofcake.de

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