Lemon Icecream in Chocolate bowl (no churn eggless)

Recipe
Ingredients
Lemon Icecream
Whipping cream-1 cup
Sugar-3/4 cup
Milk powder-1tbsp
Lemon zest-1tsp
Lemon juice-1/2tsp
Chocolate bowl
For mould-2 balloons rinsed and dried
Chocolate-250gms melted using double boiling method
Sugar balls or sprinkles -2tbsp
Method
Mix sugar ,lemon zest and milk powder well to this add whipping cream and beat till stiff peaks form.Add lemon juice and mix with a spatula and keep in refrigerator for six hours for setting.
To make chocolate bowl..first inflate balloons to meeium size and tie and dip the rounded end in chocolate and dip in sugar balls or sprinkles and keep in freezer for setting for ten mins.After ten mins take them out and deflate balloon by pricking.It will not give out loud noise but slowly release out air.Remove the deflated shrunken balloon and keep the chocolate bowl youve got in regrigerator for later use.
Serve icecream in the chocolate bowls...it has a heavenly taste as you eat and in between you break a bit of the bowl and dip in icecream and eat too😊😊😍yum...