What Are They?
A smooth, creamy frozen chocolate bar with a rich interior and a crisp chocolate shell. Think of them as DIY chocolate ice cream pops — no fancy machines required!
Ingredients:
For the Chocolate Ice Cream Base:
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/2 cup cocoa powder (Dutch-processed preferred)
• 100g (3.5 oz) dark chocolate (chopped or chips)
• 1/2 tsp vanilla extract
• Pinch of salt
For the Chocolate Coating:
• 200g (7 oz) dark or milk chocolate
• 2 tbsp coconut oil (for smoothness and snappy texture)
Instructions:
1. Make the Ice Cream Base
• In a saucepan, warm the milk, cream, and sweetened condensed milk over medium heat.
• Whisk in cocoa powder and salt until smooth.
• Add chopped chocolate and stir until completely melted and glossy.
• Remove from heat and stir in vanilla extract.
• Let the mixture cool to room temp, then refrigerate for at least 2 hours.
2. Freeze into Bars
• Pour chilled mixture into silicone popsicle molds or ice cream bar molds.
• Insert wooden sticks.
• Freeze 6–8 hours or overnight until solid.
3. Make the Chocolate Coating
• Melt chocolate and coconut oil together in a bowl over simmering water or in the microwave in 30-second bursts.
• Let it cool slightly (so it doesn’t melt your bars on contact).
4. Dip the Bars
• Remove frozen bars from molds.
• Quickly dip each into the melted chocolate, let the excess drip off.
• The shell will harden almost instantly!
• Optionally: Sprinkle with crushed nuts, coconut flakes, freeze-dried strawberries, or sea salt right after dipping.
5. Final Freeze (Optional)
• Lay dipped bars on parchment and freeze for 10 more minutes to firm up.
Storage:
Wrap each bar in parchment or plastic wrap and store in an airtight container in the freezer. Lasts up to 2 weeks (but they won’t!).
Variations:
• Swap dark chocolate for milk or white chocolate.
• Add peanut butter swirls or crushed cookies to the ice cream mix.
• Make mini versions for kids or party trays.
