Description
Delicious homemade chocolate ice cream bars made with a creamy blend of heavy cream, milk, and cocoa powder, coated in rich melted chocolate. Perfectly frozen and optionally topped with nuts, sprinkles, or crushed cookies, these bars offer a refreshing and indulgent dessert experience.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Coating
- 8 oz semi-sweet or dark chocolate, chopped
- 1 tablespoon coconut oil or neutral oil (for melting chocolate)
Optional Toppings
- Chopped nuts
- Sprinkles
- Crushed cookies
Instructions
- Prepare the Ice Cream Mixture: In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, vanilla extract, and salt until the mixture is smooth and all the sugar has dissolved.
- Fill the Molds: Pour the prepared mixture into ice cream molds and insert sticks. Make sure the molds are filled evenly.
- Freeze the Bars: Place the molds in the freezer for at least 6 hours or until the ice cream bars are fully set and solid.
- Remove and Prepare for Coating: Once frozen, carefully remove the bars from the molds. Return them to the freezer to keep them firm while you prepare the chocolate coating.
- Melt the Chocolate: In a microwave-safe bowl or using a double boiler, melt the chopped semi-sweet or dark chocolate together with the coconut or neutral oil until the mixture is smooth and glossy. Allow it to cool slightly but remain liquid enough for dipping.
- Dip the Bars: Dip each frozen ice cream bar into the melted chocolate coating, letting any excess chocolate drip off. Quickly sprinkle with any optional toppings such as chopped nuts, sprinkles, or crushed cookies before the chocolate sets.
- Set the Coating: Place the dipped bars on a parchment-lined tray and immediately put them back in the freezer for 10–15 minutes until the chocolate coating hardens completely.
- Serve: Once the coating is firm, serve the chocolate ice cream bars directly from the freezer and enjoy!
Notes
- Use silicone molds for easy removal of the ice cream bars.
- For a dairy-free or vegan version, substitute heavy cream with coconut cream and whole milk with almond milk.
- Store the finished bars in an airtight container in the freezer for up to 2 weeks for best quality.
