Description
These Homemade Delicious Chocolate Ice Cream Bars are a creamy, rich frozen treat coated in smooth semisweet chocolate. Perfect for summer, they combine the flavors of chocolate ice cream and a crisp chocolate shell, made easily at home with simple ingredients and no ice cream machine required.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Coating
- 2 cups semisweet chocolate chips
- 2 tablespoons coconut oil
Instructions
- Prepare the Ice Cream Mixture: In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, vanilla extract, and salt. Heat the mixture for about 5 minutes, stirring constantly, until the sugar is fully dissolved and the cocoa powder is well incorporated. Be careful not to let it boil.
- Cool the Mixture: Remove the saucepan from heat and allow the mixture to cool to room temperature before proceeding. This ensures the mixture sets properly when frozen.
- Freeze in Molds: Pour the cooled chocolate ice cream mixture into ice pop molds, then insert sticks into each mold. Place the molds in the freezer and freeze for at least 6 hours, or until completely solid.
- Melt the Chocolate Coating: In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Heat in 30-second intervals, stirring thoroughly between each, until the mixture is smooth and fully melted. Allow it to cool slightly but remain pourable for dipping.
- Coat the Ice Cream Bars: Once the bars are frozen solid, carefully remove them from the molds. Quickly dip each bar into the melted chocolate coating or spoon the chocolate over the bars, allowing any excess to drip off.
- Set the Coating: Place the coated bars on a parchment-lined baking sheet and return them to the freezer for 15–20 minutes to let the chocolate shell harden.
Notes
- For extra texture and flavor, sprinkle chopped nuts, crushed cookies, or shredded coconut on the dipped bars before the chocolate coating sets.
- Use silicone molds to make it easier to release the ice cream bars.
- Store the finished chocolate ice cream bars in an airtight container in the freezer for up to 2 weeks.
