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Homemade Delicious Chocolate Ice Cream Bars Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 6-8 bars depending on mold size
  • Category: Dessert
  • Method: Freezing and Dipping
  • Cuisine: American

Description

These homemade delicious chocolate ice cream bars are a creamy, indulgent treat perfect for cooling off on a warm day. Made with a rich ice cream base of heavy cream and sweetened condensed milk, and coated in a glossy, smooth chocolate shell infused with coconut oil for extra shine and snap. Customize with optional toppings like chopped nuts, caramel drizzle, crushed cookies, or a sprinkle of sea salt to add texture and flavor contrast. Simple to prepare without an ice cream machine and perfect for a refreshing dessert or snack.

Ingredients

Scale

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract (optional)

Chocolate Shell

  • 300g dark or milk chocolate (your choice)
  • 2 tablespoons coconut oil

Optional Toppings/Garnishes

  • Chopped nuts (almonds, hazelnuts, etc.)
  • Caramel sauce
  • Crushed cookies
  • Sea salt

Instructions

  1. Whip the Heavy Cream: In a large mixing bowl, whip 2 cups of heavy cream using an electric mixer or whisk until soft peaks form, creating a light and airy base for the ice cream.
  2. Fold in Sweetened Condensed Milk and Vanilla: Gently fold the 1 cup of sweetened condensed milk and 1 teaspoon vanilla extract into the whipped cream, being careful to maintain the airy texture without deflating the mixture.
  3. Pour into Molds: Pour the ice cream mixture into ice cream molds or a small loaf pan, then insert popsicle sticks into each mold or section of the pan.
  4. Freeze the Ice Cream: Place the molds in the freezer and freeze for at least 4 to 6 hours or until completely set and firm.
  5. Melt the Chocolate: Break 300g of your chosen dark or milk chocolate into small pieces and melt it gently along with 2 tablespoons of coconut oil in a microwave-safe bowl in short bursts or over a double boiler until smooth and slightly cooled but still liquid.
  6. Cool the Chocolate Slightly: Let the melted chocolate cool just enough so it remains liquid but isn’t too hot to melt the ice cream bars when dipped.
  7. Dip the Ice Cream Bars: Remove the ice cream bars from their molds or pan, then quickly dip each bar into the melted chocolate, coating it thoroughly from top to bottom.
  8. Add Optional Toppings: While the chocolate is still wet, drizzle caramel sauce, sprinkle chopped nuts, crushed cookies, or a pinch of sea salt to add delightful flavor and crunch.
  9. Set the Chocolate Coating: Place the dipped bars back onto a tray lined with parchment paper and return to the freezer for a few minutes until the chocolate shell is fully set and hardened.

Notes

  • If you do not have molds, use a small loaf pan and cut into bars after freezing.
  • For a dairy-free version, substitute heavy cream and condensed milk with coconut cream and a sweetened coconut milk alternative.
  • The coconut oil in the chocolate shell helps the chocolate harden with a shiny finish and snap texture.
  • Store the bars in an airtight container in the freezer to prevent ice crystals and maintain texture.
  • To avoid cracking the bars while dipping, make sure the ice cream is well frozen and the chocolate is at the right temperature—not too hot.

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Find it online: https://whisksweetly.com/homemade-delicious-chocolate-ice-cream-bars-recipe/