firstly, in a large bowl take 1½ cup thickened cream.
add ¼ cup powdered sugar and beat or whisk for a minute or till stiff peaks appear.
further add 1 tbsp vanilla extract and ½ cup chilled milk.
give a mix making sure everything is combined well.
mix well and check for thick and creamy texture.
transfer the prepared mixture into popsicle moulds.
cover with the lid and freeze for 8 hours or till it sets completely.
now prepare the double boiling method by keeping a large vessel with some water. later place a large bowl, making sure it doesn’t touch the water.
add in 375 grams dark cooking chocolate along with 1 tsp butter.
keep mixing till the mixture turns smooth and silky.
transfer the chocolate sauce into tall glass and allow to cool slightly.
further, take the prepared popsicles and remove slowly. dip the popsicle in hot water for 10 seconds, to easily remove.
further, dip the ice cream into prepared chocolate sauce coating uniformly.
finally, choco bar ice cream is ready to serve or freeze for a month or more in a ziplock bag.