Homemade Chocolate-Covered Ice Cream Bars
Delicious and customizable homemade chocolate-covered ice cream bars, perfect for summer treats and nostalgic moments.
Servings 8 bars
Calories 250kcal
Ingredients
Ice Cream Base
- 1 quart Vanilla ice cream (or any flavor you prefer) Classic vanilla is recommended, but feel free to use chocolate, strawberry, matcha, or vegan options.
Chocolate Coating
- 1 cup Melting chocolate (milk, dark, or white) Choose your favorite; for dark chocolate, aim for 60-70% cacao for best results.
Toppings
- 1/2 cup Crushed nuts Roasted peanuts or almonds add texture and savory contrast.
- 1/2 cup Crushed cookies Options include Oreos, graham crackers, or shortbread for a sweet crunch.
- 1/4 cup Sprinkles Use rainbow, chocolate, or gold for decoration.
- 8 pieces Popsicle sticks Wooden sticks for easy handling of bars.
Instructions
Preparation
- Scoop your vanilla ice cream into a rectangular dish (or silicone molds) and press down to get an even surface. Insert popsicle sticks and freeze for at least 4 hours until very solid.
Chocolate Coating
- Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring until smooth. For a smoother shell, add a teaspoon of coconut oil.
- Take the frozen ice cream out, cut into bars or pop them out of molds, then dip each bar in the warm chocolate and twirl to let excess chocolate drip off.
- While the chocolate is still wet, quickly sprinkle on crushed nuts, cookies, or sprinkles before it sets.
Setting
- Lay the bars on a parchment-lined baking sheet and freeze for about 30 minutes until the chocolate is set.
Serving
- When the chocolate is hardened, your bars are ready to eat. Enjoy them under the sunshine!
Notes
For best results, work in batches while dipping to prevent melting. Line your pan with parchment for easy cleanup. Let chocolate cool slightly before dipping to avoid melting the ice cream. You can customize toppings such as sesame seeds, mini chocolate chips, or coconut flakes.
