Preparation of ingredients:
We take out all the ingredients specified in the description. The cream should be chilled. You can take any dark chocolate, depending on what you like. In this recipe, I take dark bitter to contrast with sweet ice cream.

Preparing the basics:
We take a deep bowl and add our chilled cream to it. It’s good if the cream is greasier, so that the ice cream turns out more tender. It is better to take cream from 30%, I take 33% fat content. We take a hand mixer or a stationary one and whisk the cream first at medium speed, then accelerating, whisk it to a thick mass until the cream rises.

Preparation of chocolate:
We take a saucepan and fill it with warm water. We put it on the fire to warm up. When the water heats up, put a white chocolate in a package in a saucepan. After 5-10 minutes, it will melt and you can get it. We also take condensed milk, open it and pour it into the cream. We do the same with melted white chocolate. Next, we take a silicone spatula and manually mix the mass for the future ice cream.

Freezing:
We take silicone molds for popsicles and fill them with a mass of cream, chocolate and condensed milk. From above, you can walk with a knife or a culinary spatula, removing excess. We insert ice cream sticks into it and put it in the freezer. It will freeze for about an hour or so.

After a while, we take out the ice cream from the molds.

Preparation of decor:
Put two dark chocolates in the same pot with water. We wait until they melt and then pour the chocolate into a bowl, also add a little vegetable oil to it so that the chocolate is distributed more evenly.

Supply:
We take our ice cream and dip each into a bowl of liquid chocolate.

At the end, you can sprinkle the ice cream with confectionery sprinkles.

Let it freeze and …the ice cream is ready. Enjoy it!