1. Heat full cream milk on medium flame until the top layer lather is formed. This takes 10 minutes approximately.

2. Take 2 tablespoons of corn flour in a bowl and add a tablespoon of water and mix until the                   lumps are removed.
3. Now add this corn flour solution into the heating milk for thickness and give a continuous                    stir (Other wise the corn flour may stick to the bottom of the vessel and burn)
4. After 15-20 minutes the full cream milk will become thick enough for ice cream (15-                            20 minutes continuously stir)
5. Once the milk achieves the thick consistency turn off the flame and let it cool down.
6. Now to a mixer grinder add dark chocolate/cocoa powder/ hot chocolate powder/                                  chocolate cream biscuits and give a good blend.
7. Now add the cooled milk into the cocoa powder, add a half tablespoon of vanilla essence                      and blend in pulse mode for 4-5 times.
                NOTE: If you want to add sugar, add powdered sugar into the mixing jar. 
8. Pour this blended milk into the air tight container and refrigerate for 4-5 hrs.
9. Again repeat the same process for 3 times in an interval of 4-5 hrs.
10. After churning it for 3 times then pour it into the same air tight container and refrigerate                      for 9-10 hrs
11. The next day the chocolate ice cream is ready to serve , topped with nuts/choco-                                  syrup/choco-chips.
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