Description
Delight in these rich and creamy homemade Chocolate Ice Cream Bars, perfect for a refreshing summer treat. Made with a luscious blend of heavy cream, whole milk, cocoa, and real semisweet chocolate, these bars are dipped in a smooth chocolate coating and frozen to perfection. Customize them with nuts or sprinkles for added texture and enjoy a delicious dessert that’s both indulgent and fun to make.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Coating
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons coconut oil
Additional
- 8 wooden sticks
Instructions
- Prepare the Ice Cream Mixture: In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, sugar, cocoa powder, vanilla extract, and salt. Stir constantly until the mixture is well combined and begins to steam, but do not let it boil.
- Cool the Mixture: Remove the saucepan from heat and allow the mixture to cool to room temperature, ensuring it’s ready to freeze without forming ice crystals.
- Fill Molds and Freeze: Pour the cooled mixture into ice pop molds, insert wooden sticks into each mold, and place them in the freezer for at least 6 hours or until completely solid.
- Melt the Chocolate Coating: In a heatproof bowl set over a pot of simmering water, gently melt the chopped semisweet chocolate and coconut oil together, stirring until smooth and glossy.
- Dip and Coat Bars: Remove the frozen ice cream bars from their molds quickly, then dip each bar into the melted chocolate to coat thoroughly. Allow excess chocolate to drip off.
- Set the Coating: Place the chocolate-coated bars on a parchment-lined baking sheet and return them to the freezer for about 15 minutes to let the chocolate harden before serving.
Notes
- For added texture, sprinkle chopped nuts, sprinkles, or crushed cookies onto the chocolate coating before it sets.
- To make a dairy-free version, substitute the heavy cream and whole milk with coconut cream and coconut milk respectively.
- Be sure not to overheat the cream mixture to avoid curdling or burning the cocoa powder.
- Remove ice cream bars from molds quickly to prevent melting before dipping in chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
