Description
These homemade Chocolate Ice Cream Bars are a delicious frozen treat perfect for summer. Made with creamy heavy cream, rich cocoa, and dipped in a glossy chocolate coating, they offer a delightful balance of smooth ice cream and crunchy chocolate shell. Customize them with nuts or sprinkles for added texture and flavor.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 ounces semi-sweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 8 wooden popsicle sticks
Chocolate Coating
- 2 cups semi-sweet or dark chocolate chips
- 2 tablespoons coconut oil
- Optional: 1/2 cup chopped nuts or sprinkles for topping
Instructions
- Prepare Ice Cream Mixture: In a saucepan over medium heat, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and salt until the sugar dissolves and the mixture is hot but not boiling.
- Melt Chocolate: Remove the saucepan from heat and stir in the finely chopped semi-sweet chocolate until completely melted and the mixture is smooth.
- Add Vanilla and Cool: Stir in the vanilla extract and allow the mixture to cool to room temperature.
- Freeze in Molds: Pour the cooled mixture into popsicle molds and insert wooden sticks. Freeze for at least 6 hours or until completely firm.
- Prepare Chocolate Coating: Melt the chocolate chips and coconut oil together in a microwave-safe bowl using 30-second intervals, stirring between intervals until smooth and glossy.
- Coat the Ice Cream Bars: Remove ice cream bars from the molds and quickly dip each bar into the melted chocolate, letting excess drip off.
- Add Toppings: Immediately sprinkle chopped nuts or sprinkles on the coated bars if using.
- Set Chocolate: Place the coated bars on a parchment-lined baking sheet and return them to the freezer for 10 minutes to allow the chocolate to set before serving.
Notes
- For a richer flavor, use dark cocoa powder instead of unsweetened cocoa powder.
- Substitute dairy-free milk and coconut cream to make a dairy-free version.
- Store the bars in an airtight container in the freezer for up to 2 weeks to maintain freshness.
