Description
These homemade Chocolate Ice Cream Bars are a rich and creamy frozen dessert perfect for summer treats. Made with a smooth chocolate ice cream base and coated in a luscious chocolate shell, they are easy to prepare and customizable with your favorite toppings.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Coating & Toppings
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil (for coating)
- Optional toppings: crushed nuts, sprinkles, or shredded coconut
Instructions
- Prepare the Ice Cream Mixture: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and salt over medium heat. Stir constantly until the mixture is smooth and just begins to steam, about 5 to 7 minutes.
- Finish the Base: Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool slightly to room temperature.
- Freeze the Ice Cream Bars: Pour the cooled chocolate ice cream mixture into ice cream bar molds and insert sticks. Place molds in the freezer for at least 6 hours or overnight until completely solid.
- Prepare the Chocolate Coating: Melt the semi-sweet chocolate chips and coconut oil together in a heatproof bowl over a double boiler or in short bursts in the microwave. Stir continuously until the chocolate is smooth and fully melted.
- Coat the Ice Cream Bars: Remove the frozen ice cream bars carefully from the molds. Quickly dip each bar into the melted chocolate, allowing any excess to drip off.
- Add Toppings and Set: Place the coated bars on a parchment-lined baking sheet. Immediately sprinkle any optional toppings such as crushed nuts, sprinkles, or shredded coconut. Return the bars to the freezer for 10 to 15 minutes to let the chocolate shell harden before serving.
Notes
- For a dairy-free alternative, substitute coconut cream and almond milk for the heavy cream and whole milk.
- Add a pinch of instant espresso powder to the ice cream base to enhance the chocolate flavor.
- Store bars in an airtight container in the freezer for up to 2 weeks to maintain freshness.
