Thick Cream – 1 cup
Sugar – ¼ cup
Milk powder – ½ cup
Milk – 6 tsp
Vanilla Essence – 2 tsp
For Chocolate Cover
Chocolate bar – 100 gm
Coconut Oil – 6 tsp
Using the hand mixer blend the thick cream and sugar till the sugar dissolves in the cream.
Add milk powder, milk and vanilla essence and fold it together.
Fill it into the popsicle molds and freeze for 6 hours.
For chocolate covering combine chocolate and oil in a microwave safe bowl.
Microwave till the chocolate is completely melted and allow it to cool down.
Remove the ice cream from the popsicle mold and dip into the chocolate sauce.
Within few seconds the chocolate sauce will get frozen.