Homemade Chocolate-Covered Ice Cream Bars

Step 1: Make the Ice Cream Base

1. In a large mixing bowl, whip heavy cream with an electric mixer until stiff peaks form.
2. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Avoid overmixing to keep the mixture airy.
3. Pour the ice cream mixture into popsicle molds or a lined loaf pan. Insert popsicle sticks and freeze for at least 6-8 hours, or until fully set.

Note: If you’re using store-bought ice cream, simply let it soften slightly for easier molding, then proceed to fill your molds and freeze.

Step 2: Prepare the Chocolate Coating

1. Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring after each, until fully melted and smooth. Alternatively, use a double boiler for a gentler melt.
2. Let the melted chocolate cool slightly (but not harden) to prevent melting the ice cream during dipping.

Step 3: Release the Ice Cream Bars

1. Once the ice cream has fully set, carefully remove the bars from the molds. If they’re sticking, run warm water over the outside of the mold for a few seconds to loosen them.
2. Place the bars on a parchment-lined baking sheet and return them to the freezer while you prepare for dipping.

Step 4: Dip the Ice Cream Bars

1. Pour the melted chocolate into a tall glass or cup for easy dipping.
2. Working quickly, remove one ice cream bar at a time from the freezer. Dip it into the chocolate, ensuring it’s fully coated.
3. Immediately sprinkle your desired toppings onto the wet chocolate coating before it hardens.
4. Place the dipped bar back onto the parchment-lined baking sheet and return it to the freezer.

Step 5: Final Freeze and Serve

1. Allow the dipped bars to freeze for an additional 15-20 minutes to ensure the chocolate shell is fully set.
2. Serve directly from the freezer and enjoy the crunchy shell and creamy interior!

Tips for the Best Chocolate-Covered Ice Cream Bars

• Use High-Quality Chocolate: The better the chocolate, the richer the flavor.
• Work Quickly: Ice cream melts fast, so minimize time outside the freezer.
• Customize Flavors: Experiment with different ice cream flavors like strawberry, mint chocolate chip, or cookies and cream.
• Double Coat: For an extra-thick chocolate shell, dip the bars a second time after the first layer has set.
• Use a Spoon for Toppings: Sprinkle toppings generously over the chocolate to ensure even coverage.

Storage

• Wrap each bar individually in parchment or wax paper, then place them in an airtight container.
• Store in the freezer for up to 2 weeks for the freshest taste.

Conclusion

These Homemade Chocolate-Covered Ice Cream Bars are a decadent and fun treat that’s surprisingly easy to make. From their creamy ice cream core to the crisp chocolate shell adorned with your favorite toppings, they’re a dessert that feels indulgent and customizable. Whether you’re making them for a celebration or a midweek treat, they’re guaranteed to delight your taste buds. Enjoy your homemade frozen masterpiece!