Whip cream with hand beater till soft peaks form adding icing sugar while whipping

Heat amul cream in a pan add dark chocolate

Switch off the flame and whisk it nicely to make Chocolate ganache

Allow it to cool.

Add the ganache to whipped cream and beat nicely

Now transfer in a air tight container and keep it in freezer for 6-8 hours or overnight

After 8 hours take it out and beat again using hand beater keep it back in the refrigerator for another 4-6 hours

U can then serve with chocochips or butter scotch crunchies.