Little bites ice cream recipe this is a trial to replicate the ice cream bites we get in stores.The first time I tried it turned out to be flop again tried and it was so good as you can see.

Its just chocolate coated ice cream bites, tastes so delicious.Do try this and surprise your kids.

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Little bites icecream recipe

Little bites icecream recipe a replica of the store bought icecream bites

AuthorSharmilee J

Ingredients

1 cup fresh or frozen cream
1/2 cup mangoes chopped
2 tsp sugar
a pinch cardamom powder
1/2 cup cooking chocolate chopped

Instructions

Take mangoes in a mixie jar add sugar to it.
Add cardamom powder to it.Puree it.
The pulp should be smooth if you want sprinkle little water and grind it.Take cream in a mixing bowl.Using a hand mixer whisk well.
It should form soft peaks at this stage add mango puree to it.
Mix well until the mango pulp is evenly mixed with the cream.
Add this mixture to chocolate moulds,Cling wrap it and freeze it atleast for 6-8 hours.I freezed it overnight so next day unmoulded it and kept it ready.
Now take cooking chocolate at room temperature, chop into pieces.Using double boiler method, heat it up.Make sure the bowl containing chocolate should be directly touch the pan.I kept a small bowl and over that kept the chocolate bowl.
Melt it until its goey and runny.Let it cool down for few mins.
Then take the unmoulded icecream and dip it in chocolate.Let it set in a plate.Repeat to finish.Sprinkle silver sugar balls on top.It sets perfectly in room temperature itself but I kept it in fridge for few mins and then served.
Enjoy homemade little bites ice cream.

Notes

The challenge I faced was while dipping the ice cream in chocolate as it started setting.So be quick while dipping.
The inside ice cream can be of your choice of flavour.As its mango season I used mangoes but you can make it plain vanilla flavour or any flavour of your choice.

How to make little bites ice cream recipe:

Take mangoes in a mixie jar add sugar to it.
Add cardamom powder to it.Puree it.
The pulp should be smooth if you want sprinkle little water and grind it.Take cream in a mixing bowl.Using a hand mixer whisk well.
It should form soft peaks at this stage add mango puree to it.
Mix well until the mango pulp is evenly mixed with the cream.
Add this mixture to chocolate moulds,Cling wrap it and freeze it atleast for 6-8 hours.I freezed it overnight so next day unmoulded it and kept it ready.
Now take cooking chocolate at room temperature, chop into pieces.Using double boiler method, heat it up.Make sure the bowl containing chocolate should be directly touch the pan.I kept a small bowl and over that kept the chocolate bowl.
Melt it until its goey and runny.Let it cool down for few mins.
Then take the unmoulded icecream and dip it in chocolate.Let it set in a plate.Repeat to finish.Sprinkle silver sugar balls on top.It sets perfectly in room temperature itself but I kept it in fridge for few mins and then served.