Chill the bowl and beater for 30 minutes before whipping the cream.

Later pour cold cream to the chilled bowl and start beating in medium speed.

In less than 5 minutes it attains soft peaks, if so do add condensed milk and vanilla extract.

Continue beating and once cream leaves tracks, slow the speed or stop and use this low fat cream in the kulfi molds.

If your cream has fat percentage of 35% or more do continue beating in slow speed till it attains medium peaks.

In fraction of seconds it turns to stiff peaks, that's the right consistency.

Even over whipped grainy cream can be used to make this ice cream bar and i have shown it at the end of the video tutorial.

So once your cream is ready, Place wooden sticks in each mold .

Do fill in the molds without any gap, also lift the Popsicle stick while filling.

Once filled wipe the excess also tap to release any air bubbles.

Top it with chopped cashew nuts or almonds of your choice.

Slightly press it down and let it sit in the freezer until it sets (4-5 hours minimum).

Once it sets remove from the mold and place them in a chill board/parchment paper and keep it back in the freezer till you dip in chocolate melt.

I feel parchment paper is better which can be pulled out easily while dipping in chocolate melt.

Take the chocolate/candy melts in a glass or metal bowl.

In a sauce pan heat the water and when it is hot place the chocolate placed bowl inside or over (double broiler) and stir until it is melted to 90% .

Later remove it from the hot water, if there is any grainy un melted chocolate it melts in the bowl temperature.

Take Coconut Oil or Flavorless Oil or Veg Shortening in a glass cup/something flexible to dip your ice cream bars.

Pour the melted chocolate in to it , if needed you can warm this mixture until it looks glossy/shiny and perfect in texture.

While working with chocolate dipping, do take a batch of ice cream bars out from the freezer.

Dip each ice cream bar gently and if needed use spoon to cover completely.

Immediately tap the excess chocolate and place over parchment paper.

I froze the parchment paper before placing the choco bars.

Dip one by one quickly and if needed you can warm the chocolate melt to bring to right consistency.

Because of dipping cold ice cream the chocolate mixture turns thick so warm it to bring to right temperature.

Once done with dipping immediately freeze the choco bars and enjoy after 30 minutes to 1 hour.