Chocolate Ice Cream Bar & Banana Charlotte Recipe | Masala Morning | Shireen Anwar | 20 June 23

Method
1.chop the dark chocolate and milk chocolate into small pieces and set aside.

2.in a saucepan, combine the condensed milk, whip cream, cocoa powder, granulated sugar, and salt. Ice cream stabilizer powder place the saucepan over medium heat and whisk until the mixture is well combined and smooth.

3. Remove the saucepan from heat and add the chopped chocolate pieces. Stir continuously until the chocolate is completely melted and the mixture is smooth add vanilla essence .

4. Allow the mixture to cool slightly, then pour it into ice cream bar molds or popsicle molds insert ice cream sticks then freeze overnight.

5. Once the ice cream bars are fully frozen, remove them from the molds by running warm water over the bottom of the molds for a few seconds. Gently pull the bars out of the molds.

6.then coat with chocolate glaze and crushed roosted peanuts

7. Serve the chocolate ice cream bars immediately, or store them in an airtight container in the freezer .

Method
1. Line the bottom and sides of a round springform pan with ladyfingers, standing them upright.

2. Peel and slice the ripe bananas into thin rounds. Arrange a layer of banana slices on top of the ladyfingers, covering the entire bottom of the pan.

3.in a small bowl, the gelatin powder mix in water and let it sit for a few minutes to bloom.

4. Whipped the whipy whip cream until soft peak form
Microwave for 10 to 15 second bloomed gelatin then add in whipped cream. Stir until the gelatin is completely dissolved.

5. Spoon half of the whipped cream mixture over the banana layer in the springform pan, spreading it evenly.

6.place another layer of ladyfingers on top of the whipped cream layer, pressing gently.

7. Add another layer of sliced bananas on top of the ladyfingers.

8. Spoon the remaining whipped cream mixture over the banana layer, spreading it evenly.
9. Sprinkle the grated dark chocolate over the top of the whipped cream layer (optional).

10. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or until set.

11. Once set, remove the plastic wrap and carefully release the springform pan.

12. Dust the top of the banana charlotte with cocoa powder before serving.
Slice and serve