The ULTIMATE Chocolate Ice Cream recipe works in Ninja Creami too

The best chocolate ice cream? Yeah we are getting there that's for sure. As chocolate ice cream is my favourite flavour, I will alwasy keep going until I find the best. This chocolate ice cream recipe combines some of the industries best cocoa powder and chocolate to creat something astonishing.
As you know, I do not ask much but in this video the subject of helping my frinds doggy is very close to my heart. I lost both my dogs, one to cancer at 7years old and other to cancer but at a good age, albeit with an ear removed, partial jaw removal and more. Dogs become our friends, our companions, our family. We should do what we can for them.
Please help if you can!
The GoFundMe page is located here:
Maisie’s Surgery gofund.me/4d9f...
You will see Polar Ice Creamery is the first person to donate, followed by my wife Stacey. We believe we can all do a little bit to help others and that is why I do what I do here on KZbin.
Thanks to everyone who supports this channel, comments and joins in on the conversations with me. We are growing now and I will never forget the help, support and appreciation.
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Check out this Chocolate ice cream from the Chocolate Series:
• Tempting Treat: Chocol...
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Whatch the entire Chocolate Ice Cream series so far:
• Making Chocolate Ice C...
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MASSIVE thank you to all my Patreon supporters, Ko-Fi supporters, KZbin members and more for your constant support. I love you peeps 🥰🥰
Nick ✌️
Join this channel to get access to perks:
/ @polaricecreamery
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#chocolateicecreamrecipe #chocolate #icecream

[@D1776-o4s]

It would be lovely if you placed the recipe in a link, or in the description, along with links to any products you recommend.

[@AsmrNcooking]

+100

[@ChadSmithakaCCG]

If you "Join" his KZbin channel you will get access to this recipe. For $2.99 USD it was worth it to me. Nick does a great job and I am happy to support him.

[@Mark-ks9jj]

The level of detail missing in SO many other youtube videos around the chemistry & science of ice cream THANK YOU!!! - Yes there is some bloody terrible chocolate ice cream being slopped up by ice creameries, its THE flavour I try to see what there overall quality is like. I hope Maisie’s Surgery goes well mate, donated.

[@PolarIceCreamery]

Thank you SO MUCH!! Stage 1 went well and she is back home for recovery. It means the world that you helped☺️

[@kyrastuart1920]

Don’t be a cheap ass. Well said, sir! Looks outstanding. Paws crossed for Maisie. Going to donate now.

[@PolarIceCreamery]

Thank you SO MUCH!!! 🙏

[@kyrastuart1920]

@@PolarIceCreamery We had to say goodbye to three dogs since 2020, so I love that you are helping Maisie.

[@PolarIceCreamery]

@@kyrastuart1920 I lost my two, both to cancer. We love our dogs more than people don’t we!

[@kyrastuart1920]

@@PolarIceCreamery We so do love them so much!

[@kurtarmbrust]

This is remarkable! The cocoa is arriving today from Costco. The nonfat dry milk is also coming from Amazon. I picked up milk chocolate at Trader Joe's yesterday and today you post the recipe I needed.

[@PolarIceCreamery]

You’ve got/will have everything you need! Let me know how you get on. I still haven’t been to Trader Joe’s…. Maybe later in the year we’ll drive down.

[@palaceofwisdom9448]

I love the cocoa from Costco. A quarter cup added to a waffle recipe goes great with chocolate ice cream.

[@nebiru78]

will try it , i like the channel , there is always a why explanation in everything , thanks so much!

[@PolarIceCreamery]

My pleasure 😉

[@shvekal]

Ok I made this and after having several scoops (had to try from different angles on different hours of the day, for science) I can judge that yes it is even better than your previous best recipe 🎉 my newest stabilizer is Tara gum so that could also have some effect on the texture. I added a few pinches of salt, and a few drops of hazelnut extract for an extra je-ne-sais-quoi effect. I love it! Congrats on 8000, well deserved ❤

[@PolarIceCreamery]

I love chocolate hazelnut! Thank you my friend, thanks for sticking with me this long.

[@carinamoraes]

Your channel should be bigger, keep on doing amazing videos I also do KZbin videos but in Portuguese, it's not that easy to grow but you are going to make. You earned my follow 🎉🎉

[@PolarIceCreamery]

Thank you 🙏☺️ my advice is to just KEEP GOING!

[@simondalessandro6391]

Greetings from the south of Spain. Great channel! I’m waiting for my ninja now from Amazon. Donated to Maisie too.

[@PolarIceCreamery]

Thank you so much 🙏🙏 and Hi to 🇪🇸 from 🇨🇦 👋

[@DonKiim]

More than happy to give for Maisie. Glad I can give something meaningful back for all the ice creams enjoyed and the knowledge gained thanks to your channel. No luck finding corn syrup easily in Germany by the way. Might in the end have to go online for that. No 1 over here is sugar beet syrup which is mostly saccharose.

[@PolarIceCreamery]

Thank you SO MUCH!! I means a lot. You can get Golden syrup in Germany right? Just use that instead.

[@DonKiim]

@@PolarIceCreamery in fact, it’s never crossed my path until today. I’d find it imported online. However there are other things uncommon as well. Couldn’t find SMP anywhere offline in the past. But it’s alright. I’m saving big on making my own luxury ice cream at home.

[@alessandrapereirapulga9439]

@@DonKiimhello! I am also in Germany! I got the golden syrup and dextrose by Amazon! The skim milk powder I found on EDEKA, together with the caffee things (brand Sucofin). I will try this today, and I will do it on Ninja Creami

[@DonKiim]

@@alessandrapereirapulga9439 great, thanks for that! I found dextrose mixed with vitamins at Edeka as well. I’ll look out for the smp next to the coffee whitener on my next visit. Did you buy Lyle’s golden syrup on Amazon?

[@T.K.9]

I followed this recipe as best I could. Minus the Dextrose. I bought the stabilizer and lecithin on amazon UK too (special ingredients brand) And then swapped the chocolate with Ube (purple Yam) Powder and Ube Extract. Froze it for 30hrs or so and then spun it in the Ninja Creami. I have to say YES! 100% very smooth. The Ice Cream smoothness I have been wanting like Joe's Ice cream and not the Icy consistency that feels like Ice Candy/Sorbet. Although I might have put just a tad bit too much ice cream stabilizer as my weighing scale won't detect 2 grams lol. Thanks for sharing such recipe! Now I wanna try with different recipe that uses sugar alternative!

[@PolarIceCreamery]

Nice!!👌 I love a bit of experimentation, especially when it works.

[@shvekal]

My go-to chocolate ice cream is your (cocoa powder) recipe. Got a few books lately but I don't dare trying the chocolate recipes, because yours is too perfect. Was planning to make that but now I guess I have to try an even better version? Life is tough. Donated to Maisie, hope she recovers well

[@PolarIceCreamery]

Thank you SO MICH my friend, it means a lot. Yeah, I’ve made some pretty astounding chocolate ice cream and I’ll never stop 😂😂

[@febsat]

I did a little donation for Maisie, as I am all too familiar with the outrageous veterinary charges in our dear country of Canada. Hoping the surgery brings her many more years of enjoyable life. Now onto this marvelous chocolate creation. Being who I am, I will of course try to reduce the sugar content significantly (hurray for Allulose) to suit my diabetic needs lol. Who doesn't enjoy a good challenge! As of now, it is the Dextrose which is stumping me for a substitution. I can tolerate that small amount of Golden syrup. I'll keep plugging away until my ultimate chocolate ice cream craving is satisfied. Thanks for posting this Nick.

[@PolarIceCreamery]

As you use allulose, completely ignore the dextrose and combine the weight of the sugar and dextrose. Allulose has good freezing point depression. If you can keep the golden syrup then do as it adds a level of flavour complexity. Thank you SO much for your help with Maisie, she’s such a good dog.

[@febsat]

Thanks for that tip Nick. I'll let you know how it turns out.

[@LaurieDeBruyn]

Hi, I've been watching a few of your videos. Where can I find how you make your stabilizer mix? I just got a creami and want recipes to test out :) Thx!

[@LaurieDeBruyn]

@@nomadsouldrmr thx a bunch!

[@LynxKitten]

Love it! I also add a touch of espresso to bump up the intensity. Quick question - why only skimmed mill powder and not usual milk powder? The skimmed sort is very hard to find here, the other one not. I know you said no substitutions, but IF I had to do this one, how would I go about it? 😅 Thank you for the video and wishing Maisie the best! She looks like a sweet girl.

[@PolarIceCreamery]

In this recipe you “could” use whole milk powder. It usually has a really strong taste which I don’t like but that aside... Use the whole milk powder, add 10g additional sugar and let me know how it goes.

[@LynxKitten]

⁠Just to update you/ I did this and it was amazing. I also made a separate batch with barley malt powder and really liked it :-)

[@PolarIceCreamery]

@@LynxKitten I like using malt powder, I’ve got Light in the pantry but am going to be using Dark malt powder in the Autumn 🍂

[@votten9238]

Personally i dont have the budget to buy very expensive ingredients, but holy moly just making home made ice cream is so much better than what ever the store has. I use a calculator to get a balanced recipe and what ever i can get my hands on in my local store. Luckily i dont live in the US so the quality of chocolate here is still pretty good, so whenever i make chocolate ice cream its so rich and flavorful! Cant imagine what even better quality would do, ill have to invest in the future.

[@PolarIceCreamery]

You’re already way above store bought 👍 keep enjoying the joys of home made ice cream 🍦 in whatever form it comes.

[@jpcaissy]

I may have missed it, so many great videos in your channel BTW, great work. This chocolate receipe is my go too for any chocolate base ice cream now. Did you make an equivalent "complex / ultimate" vanilla ice cream base video? I made your vanilla bean paste, amazing, now I need a ultimate vanila ice cream base that uses cream, milk, dextrose, stabilizer, milk powder, lecithin... just can't figure out the ratios myself yet as I lack your expertise

[@PolarIceCreamery]

It’s coming in a few weeks 👍

[@saschaking5194]

This is a nice one, thanks, I will try that this week. ❤ Can I take 2 egg yolks instead of Lecithin?

[@PolarIceCreamery]

Yep 👍

[@shibaak]

I really think yiu are the only person teaching ice cream science as well as making them. Thank you for that. Just a question. What's your recepie for your own stabilizer? The custom one you have made. Thanks.

[@PolarIceCreamery]

I’ll do a video on my own blends as I have a few.

[@shibaak]

@@PolarIceCreamery Thank you. I meant the one in this video. But anyway, I know it's a long shot, but thought to ask. I was wondering if you could make another ice cream? There is an ice cream shop called Kind in my city (I am in Edmonton) and it used to have a double chocolate flavour (or something similar to that). It was the best flavour I have ever had. It was a rich cocoa flavour and not too sweet. I don;t know how to describe it, but it was amaziiiing. I have not been to their store since last year that I went there and they said they had discontinued that flavour. Can you make one similar to that if you know what I mean (by my very poor explanation)? I really really like to get one similar to that. In any case, I really enjoy your videos, even though I don't get much time to make them all. But definitely watch them whenever I have time, and really enjoy learning about the science of ice cream making. Thank you very much for your work. I really don't think there is any other channel like yours on KZbin.

[@PolarIceCreamery]

@@shibaak unfortunately its impossible to know the flavour but this video is already double chocolate!

[@Heidi-g9g]

How do we donate foe Maisie? I can’t seem to find a link!

[@PolarIceCreamery]

🙏🙏 the link should be in the description box 👍 if not it’s here gofund.me/4d9f6253

[@jaclynhaynes4131]

I just got a ninja creami for my birthday and my husband will love this recipe! Any chance you can do a video on coffee ice cream? That's my favorite. Or possibly a honeycomb flavor ice cream?

[@PolarIceCreamery]

I’ve got a super simple coffee creami video coming next week I think but I am going to do a proper coffee video in the coming weeks 👍

[@jaclynhaynes4131]

​@@PolarIceCreamery Awesome! Thank you!

[@angelt9862]

Great info. If we are using the Ninja, do we let it "age" in the fridge before freezing in the containers? Or does the freezing time count as aging?

[@PolarIceCreamery]

Age first, then freeze. It takes a while but it’s worth it.

[@mmhodler5753]

Wonderful. I will give this a try.

[@PolarIceCreamery]

It’s delicious 🤤

[@mrkeeny]

Great, really looking forward to trying this. Cheers!

[@PolarIceCreamery]

No worries 👍

[@mrkeeny]

@@PolarIceCreamery donated to the doggy

[@PolarIceCreamery]

@@mrkeenythank you SO MUCH 🙏🙏

[@TraceurT]

Great channel! Keep it up! Is there really no substitute for the dextrose?

[@PolarIceCreamery]

You can increase the normal sugar and golden syrup if you really don’t want to get dextrose. Dextrose is a “wonder” ingredient in ice cream making though 😉

[@tilsid]

Great video and easy recipe Nick! 1 question, does the fat% in the cocoa powder matter much? If it does, how do you account for substitution? I have the Rodelle Dutch cocoa powder that I want to use. Also, I really missed the closeup shot of ice cream in your bowl!!! One of my favourite parts in your videos 😄

[@PolarIceCreamery]

Ah yeah I just forgot to add it this time. You can just increase the cream by 5g and that will account for the lost fat.

[@victorpoon6415]

My ultimate chocolate ice cream is your .. aka "Ultimate Nutella Ice Cream Recipe" recipe😀. I use it in a Ninja Creami. Works without modification. But a fyi the cream is UK at 50% fat. But will try this....thanks😁

[@PolarIceCreamery]

Yeah I miss Double Cream! That’s all though 😂😂

[@garyrobbins6280]

I made this ice cream recipe using Allulose. Chocolate is my favorite ice cream "flavor". Actually "experience" would be a better descriptor than "flavor" for chocolate IMO. I churned the first batch. Astounding deep chocolate flavor with silky mouthfeel. The second batch I will spin in the Creami just to compare the results. Thank you for all you do. You read all the comments, you answer questions, and share your experience with your viewers. That takes a lot of time. And your support and information shared at the Patreon level exceeds expectations. Best wishes for continued success and an ever growing number of subscribers. You earn it.

[@PolarIceCreamery]

Thanks so much for the feedback and support, means a lot 🙏

[@garyrobbins6280]

I spun the remainder of the batch in the Creami. As expected, it was more dense than the churned version. The taste was the same, and the texture was more chewy. Both were delightful.

[@nayjay2325]

Hi Nick, I am going to try this recipe, got all the ingredients from Amazon, the only question I have is can I use whole milk instead of 2%? Love your channel ❤

[@PolarIceCreamery]

Yep that’s fine and thank you ☺️

[@jessicas6604]

Sorry if I missed it somewhere, but you said some thing about your emulsifiers being 4:2:2. What does this mean? I have guar gum at home. Should i be using something else? Thanks.

[@PolarIceCreamery]

No you can just use guar gum if you want.

[@ElaineKronhaus]

Is a Whynter ice cream machine adequate for this, or do you need the Lello?

[@PolarIceCreamery]

Yep to be honest any machine can make ice cream and the Whynter will do just fine.

[@ElaineKronhaus]

@@nomadsouldrmr Thanks for the info. I was getting ready to sell the Whynter to get the Lello!

[@ralphgreenwood5857]

The recipe is very similar to double chocolate fudge sickle that I make. I had to reduce the chocolate from 5 oz. to 3oz. for a quart because the base was coming out so thick it would not pour. I will try out some golden syrup!! 😊👍

[@PolarIceCreamery]

Nice! Love a good fudgsicle 👌

[@Puflito91]

Full recipe at 4:01 :)

[@kathleenkeenan2384]

I made this a few weeks ago, exactly as stated in video and it turned out perfectly! I just made another batch today, exactly the same way, and it would not reach that 185 f temp. I recalled it took about 20 min last time, so i just kept stirring it over med heat. Aft 25 min it got thick and boiled (ugh) STILL not up to temp (used 2 of my thermometers too) Chilled it in an ice bath then &is in freezer for ninja creami tmr but i tasted the spatula and its burnt choc. Rats. Tested temp so many times too. Looked like pudding at the end. Can u tell me how high ur heat was and about how long it took? Since i had guar gum in it i needed to reach 185 but max i saw was 178. Tks.

[@PolarIceCreamery]

Guar is cold process so you don’t need to super heat it. Only with hot process stabilizers that NEED to reach 185, should you go that high. The guar would have been cooked to an inch of its life and made it so thick the heat would’ve struggled to transfer correctly at medium.

[@kathleenkeenan2384]

@@PolarIceCreamery tk u. Second thought, i maybe used xanthan gum first time, which turned out amazing. Tasted this batch & its like cold stretchy pudding. Ill remake w proper techn.

[@andreacsnell]

If you compared this one to the Lindor one, which do you prefer? Oh, and I hope your friends dog recovers well from the surgery. I know she already had it, but I still contributed just now.

[@PolarIceCreamery]

Thanks so much for your help with my friends dog, she’s having her second surgery soon. The Lindor ice cream is a milk chocolate base, delicious as it is, this is better.

[@UcantBeSerious03]

outstanding

[@PolarIceCreamery]

Thank you 🙏

[@rickportune2753]

Your header says it works for the Ninja Creami but you don't mention that in the vid. Do you just put the frozen mix in the Creami and spin it up? Do you age it in the fridge before freezing it in the Creami containers? Any other mods?

[@Mark-ks9jj]

Put it in creami container & age in fridge prior to freezing to enhance the flavour & allow the aromatics to combine/settle.

[@PolarIceCreamery]

Yep as mentioned below, age either in the large container or the creami tubs. Once aged, freeze then spin as normal.

[@notnat14]

Hi Nick Does the fat content of the cocoa powder have an impact? The one you've used is pretty expensive in the UK, so was thinking of using deZaan which has a higher fat content. Thanks

[@PolarIceCreamery]

DeZaan is excellent cocoa powder and is fine to use.

[@notnat14]

Thanks

[@GerardoNader]

i forgot to ask you i only have: Xanthan gum, guar gum, and CMC as i saw i your video you do not recomend CMC so could i use a blend of this two gums? Thanks

[@PolarIceCreamery]

It’s just my personal preference on CMC. Others use it with no problem. Guar on its own is fine.

[@Roy-BBQn]

Ohhhh my. Just put it together and the custard is delicious 😋!!!! Sorry I can’t just do a recipe. Added 3 pasteurized yolks, divided the sugar with half allulose, 1/4tsp salt kosher. Still delicious 😊 Thank you for sharing your recipes.

[@PolarIceCreamery]

I give people the means to develop their own so you keep going 👍👍

[@dieguerrero]

Chocolate is also my favorite. I've recently discovered chocolate sorbet (dairy free water based). You should definitely try it....the chocolate flavor is soo intense 😋

[@PolarIceCreamery]

Yeah I made it years ago, not sure if I did a video on it though. Super intense flavour isn’t it!

[@GerardoNader]

i am trying this recipe with the best products i can find in my town, but can i use Karo corn syrup intead of golden syrup? or what else you recomend? Thanks

[@PolarIceCreamery]

Karo is fine to use.

[@theplebian7504]

Could you use plant milk and cream for this ice cream and what would you use as a substitute for skimmed milk powder?

[@Mark-ks9jj]

Substituting sugar & or milk proteins will need tweaking & wont give the same sensory experience, probably a video in & of itself as follow up @Polaricecreamery

[@PolarIceCreamery]

Yep bang on 👍

[@PolarIceCreamery]

I’d need to redo the whole recipe but am happy to do so. Ultimate Plant Based Chocolate added to my list for you 👍

[@theplebian7504]

@@PolarIceCreamery Thank you, you are a 🌟. As an aside I’m desperately looking for a recipe for a plant based lychee ice cream. Lychees have such a delicate flavour I’m not sure how you would stop it getting lost in a ‘cream’ base?

[@PolarIceCreamery]

@@theplebian7504 yeah I think you’d have to go with sorbet, sherbet or maybe at a push, Gelato.

[@debradickinson161]

I’m confused. In this video you said your stabilizer blend was 4-2-2. But in another video someone mentioned the stabilizer blend was 4-2-1 and you agreed. I mixed up my own stabilizer blend of 4-2-2(LBG,guar gum & l-carrageenan) and my base was thickened like pudding. So I think I had too much l-carrageenan? Please advise.😢

[@PolarIceCreamery]

I change my stabilizer all the time, that’s why I say what I’m using. Carrageenan will not overly thicken a base, sounds like you used too much for the ingredients. If it’s thickened too much, stir it really well with a whisk and it will probably churn fine. You can also thin it down with a little cream, 30-40g worth.

[@doodlyboy15]

When you call out the ratios for your stabilizer, are they for LBG, Guar gum, and carrageenan respectively? Is that alway the case?

[@PolarIceCreamery]

@@doodlyboy15usually yes.

[@GerardoNader]

Thanks for you answer i will use guar gum 1 gram per kilo and let you know the result, again thank you

[@palaceofwisdom9448]

I like to chill my bowl in the freezer to cut down on melting. Chocolate ice cream turns to soup in a couple minutes otherwise.

[@PolarIceCreamery]

It sure can but I eat it too fast anyway so it never gets that soft 😂

[@aishasayhi]

Looks delicious!!! I'm from the UK and I think we have double cream with 50% fat content. How can I adjust the recipe? Many thanks

[@PolarIceCreamery]

Reduce the cream amount to 400g 👍

[@aishasayhi]

⁠thanks. I did some calcs and was thinking of diluting I.e. 360g of 50% cream with 190g of water or milk to give 550g of 35% fat. Would that be better? Thanks

[@PolarIceCreamery]

@@aishasayhi either way will work.

[@aishasayhi]

@@PolarIceCreamery thank you 👍👍👍

[@aishasayhi]

Sorry one more question as I'm trying to source ingredients. I don't think the high quality cocoa powder and milk chocolate you use is available in the UK. Are there any recommended alternatives? Also I have the special ingredients stabiliser - how much of this should I use and at what temp? Thanks PS - Hope Maise recovers quickly ❤️

[@ElaineKronhaus]

Can you use a sugar substitute for the sugar?

[@PolarIceCreamery]

Allulose yes 👍 any other type, not without serious adjustment.

[@borkokovacevic365]

I made ice cream according to this recipe and I managed to do everything except for the fact that I had poor quality cocoa powder. I put two grams of stabilizer (1 gram of guar gum and 1 gram of xanthan gum). The ice cream turned out to be excellent, except for the artificial taste of cocoa. It is cocoa with 10% fat (it says reduced fat content). What confused me ...after 24 hours in the freezer at -18c, the ice cream was as hard as a rock. There wasn't even a little ice, it was creamy and fatty but hard. After 15 min at room temperature it was exceptional again. What could I do to make it soft when it comes out of the freezer? I don't have the possibility to keep it at a temperature higher than -16c.

[@PolarIceCreamery]

Stick to me type of stabilizer, Guar is best. Your recipe lacked something dog as it should have been the opposite of hard. Apart from the cocoa, you followed everything else exactly? Dextrose and corn syrup added?

[@borkokovacevic365]

@@PolarIceCreamery That's right...I followed the recipe in detail. I put in both dextrose and syrup, and measured everything precisely. the ice cream is great, don't get me wrong, the only thing is that it is very hard when you take it out of the freezer. It literally takes 15 minutes for it to be a little soft. Maybe -18c is too low temperature. Of course, I also have a compressor ice cream maker, I put a stabilizer. One gram of guar gum and one gram of xanthan gum. Next time I'll try just guar gum to see if it makes a difference.

[@PolarIceCreamery]

@@borkokovacevic365 it must be something to do with a different ingredient, mine is still lovely and soft even now. You can increase the dextrose by 10-15g next time.

[@borkokovacevic365]

@@PolarIceCreamery Last night I made ice cream again according to this recipe. I got cacao arriba nacional which is considered high quality, maybe the best organic there is. I got heavy cream from another manufacturer and the ice cream is now as it should be. It did not freeze in the freezer. It is very possible that the cream was bad. The taste with this cocoa is incomparably better. Thank you again for your quick reply and advice. I intend to try most if not all of your recipes and write my opinion if that makes sense. I think your channel is one of the best that exists on the internet. The only channel that gives concrete and precise advice and recipes.

[@themusiccovenant]

Ice cream God

[@PolarIceCreamery]

😂 don’t know about that.

[@oldmanfigs]

What is the most flavorful brand of Golden Syrup?

[@PolarIceCreamery]

Lyles is the best, other than that, use what you can get.

[@LinsKun]

Now we need ultimate low cal chocolate ice cream tweaked recipe for the Creami (please not with allulose or monk fruit, both are not available and permitter in EU 🤬) 💪🏼

[@PolarIceCreamery]

Yeah no problem 😉 I know, I think they’re still working on it but by the time it’s cleared, there’ll be something else out. I’ve got you covered though.

[@김한솔-y7c]

Can you do a red bean ice cream?

[@PolarIceCreamery]

As in adzuki bean?

[@김한솔-y7c]

@@PolarIceCreamery yes

[@PolarIceCreamery]

@@김한솔-y7cI’ll look in to it.

[@syedshufkatali6585]

Never ever place the recipe in the description as some people are recommending you bacause this way selfish viewers would just take the recipe from the description without watching your videos or part of it and that won't serve the purpose of your hardwork.

[@PolarIceCreamery]

I’ve noticed a significant improvement doing it the way I am now. 🙏