Description
These Homemade Delicious Chocolate Ice Cream Bars combine a rich, creamy ice cream base with a decadent homemade chocolate shell. Easy to make and customizable with your favorite toppings, these bars offer a perfect treat for hot days or anytime you crave a classic frozen dessert with an indulgent chocolate coating.
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
- Whip the Cream: Start by whipping the heavy cream in a chilled bowl until stiff peaks form, ensuring a fluffy and creamy ice cream texture.
- Combine Ingredients: Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream, mixing carefully to maintain airiness in the mixture.
- Fill Molds: Pour the ice cream mixture into ice cream molds or a small loaf pan, then insert popsicle sticks if using molds, preparing for freezing.
- Freeze Base: Freeze the molds or pan for at least 4 to 6 hours, or until the ice cream is completely solid and set.
- Melt Chocolate: While the ice cream freezes, melt the chocolate with coconut oil in a heatproof bowl over a pot of simmering water or gently in the microwave, stirring often until smooth.
- Cool Chocolate: Allow the melted chocolate to cool slightly but keep it in a liquid state, perfect for dipping the ice cream bars.
- Remove Ice Cream from Molds: Once frozen, carefully remove the ice cream bars from their molds or slice the loaf pan into bar-sized portions with the sticks embedded.
- Dip in Chocolate: Quickly dip each ice cream bar into the melted chocolate to coat thoroughly. While the chocolate is still soft, drizzle caramel sauce or sprinkle chopped nuts, crushed cookies, or a pinch of sea salt, if desired.
- Set Chocolate Shell: Place the chocolate-coated bars back in the freezer for a few minutes to let the chocolate harden completely and form a crisp shell.
- Serve and Enjoy: Remove from freezer and enjoy your homemade chocolate ice cream bars immediately for the best texture and flavor.
Notes
- Ensure the cream is whipped properly to get the best ice cream texture without an ice cream machine.
- Use high-quality chocolate for the shell to enhance flavor and smoothness.
- If using molds, run the molds briefly under warm water to help release the bars easily.
- Customize toppings to your liking – nuts, sea salt, caramel, or cookie crumbs enhance both flavor and texture.
- Store finished ice cream bars in an airtight container in the freezer to maintain freshness.
