Malaysian Homemade Ice Cream (Frozen Hot Chocolate)
Serves 415 mins prep0 mins cook
This classic Malaysian homemade ice cream is perfect for hot summer days. Traditionally, the chocolate flavor is usually made with Milo powder which is essentially hot chocolate. So I decided to make my own homemade hot chocolate-- putting my own spin on my childhood favorite!
0 servings
What you need
Instructions
Stove top 1 Mix 1/2 cup of milk with corn starch and set aside. 5 Heat up the remaining milk in a sauce pan. 6 Once it starts simmering, add the evaporated milk. Stir and bring to a boil. 7 Once it starts boiling, turn heat down to medium low and gradually add in chocolate chips while whisking. 8 Turn off heat, add the milk corn starch mixture and stir. Set aside and let it cool. 9 Once it cools, pour into the ice pop plastic pouch/bags and freeze for at least half a day. Microwave (See notes) 11 In a microwave save bowl, mix 1/2 cup of milk and corn starch until the corn starch dissolves. 12 Add the remaining milk and heat it up in the microwave for 3 minutes or until it's hot. 13 Add evaporated milk and stir until it dissolves. 14 Add the chocolate chips while stirring with a whisk making sure to scrape the sides. If the chocolate is difficult to melt, heat up the milk again and stir until all of the chocolate chip melts. 15 Once it cools, pour into the ice pop plastic pouch/bags and freeze for at least half a day.View original recipe