Chocolate ice cream bars that are tasty and entertaining and may satisfy any palate! While the chocolate hard shell is still wet, decorate bars with sprinkles, chopped nuts, or any other of your favorite toppings.
| Prep Time: | 15 mins |
| Additional Time: | 8 hrs 15 mins |
| Total Time: | 8 hrs 30 mins |
| Servings: | 3 |
| Yield: | 3 ice cream bars |
Ingredients
- 1 pint chocolate ice cream
- 3 jumbo craft sticks
- 2 cups semisweet chocolate chips
- ⅔ cup coconut oil
Instructions
- Line a baking sheet with waxed paper.
- Remove the lid from ice cream container. Working quickly, cut the container off the ice cream and turn ice cream on its side on a work surface. Insert craft sticks into the side of the ice cream, evenly spacing them. Cut the ice cream between the sticks, creating 3 bars.
- Arrange ice cream bars in the prepared baking sheet; freeze until completely solid, 8 hours to overnight.
- Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until chocolate hard shell mixture is smooth, 1 to 2 minutes.
- Hold 1 ice cream bar over a separate measuring cup and pour chocolate hard shell mixture over bar to cover completely. Let chocolate dry for a few seconds and pour chocolate hard shell mixture over bar again, creating a thick shell. Place bar back in the waxed paper. Repeat with remaining bars and chocolate hard shell mixture.
- Freeze bars until set, at least 15 minutes.
- The
- recipe is from Allrecipes.com.
- Any flavor of ice cream can be used.
- Nutrition data for this recipe includes the full amount of chocolate hard shell. The actual amount consumed will vary.
Nutrition Facts
| Calories | 1144 kcal |
| Carbohydrate | 96 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 8 g |
| Protein | 8 g |
| Saturated Fat | 68 g |
| Sodium | 79 mg |
| Sugars | 83 g |
| Fat | 92 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I made mine with white chocolate chips and added Heath Toffee bits to the mixture before dunking frozen ice cream in it. I took a quart of ice cream and put it in disposable cups, which I froze for hours, cut the cup away, inserted sticks, cut the ice cream into bars, then froze it again. I let the chocolate mixture cool for up to 30 min before coating the ice cream, so the heat wouldn’t melt the ice cream, and the shell became solid within a minute, and it’s thick enough when it’s cool to where only one coating is needed. Freeze again after dipping. Soooo good!
These are great with coconut milk ice cream and dairy-free chocolate for a delicious gluten-free/dairy-free dessert. No compromises.
So easy & so fun! I will make these again for my son’s birthday!