1. material: fresh cream 30g, instant coffee powder 2g (coffee powder can prevent freezing too hard), milk 95g, refined sugar 20g, fresh cream 40g, cocoa powder 3g, milk 90g, refined sugar 15-20g, over 50% dark chocolate 30g, coconut oil 17g.

2. Mix all the materials evenly, freeze in the refrigerator of the ice cream machine for at least 24 hours, and pour the homemade ice cream slurry into the mold.

3. Pay attention that the liquid should not exceed the scale line, preferably slightly below the scale line, and quickly insert the ice cream stick vertically.

4. Complete other ice cream according to the above method, confirm that the ice cream stick matches the groove position on the ice bucket, and then wait for about 15 minutes.

5. Loosen the ice cream pry with a wrench.

6. Remove the wrench and pull out the ice cream.

7. Dip the ice cream into the prepared chocolate chip sauce quickly (if the chocolate sauce is hot, it may melt the outer layer of the ice cream).

8. Roll in the nut crumbs quickly (quickly, or the chocolate will solidify).