Columnists,Lihini Welagedara,Top Story,TRAVEL & CUISINE l by Lihini Welagedara l 6 Jul 2020     - 144

Quarantine Tales from the Kitchen

2020 is a year of new experiences, and the last few months were eye-openers for many. when the world came to a stop, and time lost concept entirely, we were at home experimenting, inventing and most importantly, cooking!

Amidst all the chaos, the home cooks (myself included) were jubilant; it was our time to shine! Here is one recipe that you could try out the comfort of your own kitchen that would change the trend of eating out, maybe even forever.

Happy cooking!

Choco Bar Ice cream

As much as we love our warm little island nation, the heat can get unbearable. This recipe for chocolate bar ice cream surely did the trick in beating the heat while giving a treat to my taste buds!

  • Two cups of whole milk
  • Two tablespoons of milk powder
  • Two tablespoons of sugar
  • One tablespoon plus one teaspoon of corn starch (optional)
  • A bar of chocolate of your preference.
Part 1

First, in a bowl, put two cups of milk and pour one cup of milk and stir over low heat.

Then, mix the two tablespoons of milk powder into the second cup of milk and add the corn starch. After mixing the powder with the milk, strain thrice to avoid any clotting.

As the third step, add the second cup of milk to the bowl and stir for about two to three minutes.

Next, add the two tablespoons of sugar to the mixture and bring it to a boil.

After the mixture comes to a boil, take it off the heat and stir until the mixture cools down. 

Now, find a popsicle mould to pour the mixture. (If you don’t have one, you can always use shot glasses or even a baking tray)
Don’t forget to place a toothpick or a popsicle stick in the mould before you pour in the mixture.

Refrigerate the ice cream and leave for about 1 hour until it sets.

Part 2

Okay, now for my favourite part: melting the chocolate! Double boiling is the most common way of doing it for all those who don’t know what it is, grab a bowl fill it up halfway with water. Put it on high heat and bring it to a boil. Grab a second smaller bowl that would fit into the first bowl and crumble up the chocolate bar in it.

Slowly stir the chocolates until it melts and by the time the chocolate is in liquid form, the ice-cream should be ready to be dipped.

Take one by one dip it into the melted chocolate and let the excess drip. In a span of five to ten seconds the chocolate will make a coat on your ice creams.

Pop you ice-creams back in the freezer for a couple of hours just to make sure it’s all set!

Aaaand just like that your popsicles are done. Now all that’s left to do is enjoy!

Note: We all don’t have moulds at home so if you’re using a baking tray, this is what you could do instead: after six hours of freezing, take out the tray and cut into rectangles of your preferred size and pop it back into the freezer till you get your chocolate ready and follow the same process. What’s best about using a baking tray is that you can put different toppings such as nuts, fruits and even more chocolate before you cut it!

These choco bar ice creams will surely be a very popular treat among your friends and family because, in addition to the yummy ingredients, this is made with love and (maybe a bit of boredom) ;)

Till next time!


Lihini Welagedara

A 21-year-old copywriter in the making; specializing in cause marketing, striving to make a difference through my work in advertising. I am a mental health advocate, an animal lover and an art enthusiast currently fattening my piggy bank to travel the world.


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