Chocolate and ice cream are music to my ears. Combine the two and you have one of the best culinary combinations. These homemade ice cream bars are amazing. If you like chocolate and you like ice cream, you’ll love these
* Ingredient
● Vanilla condensed milk ice cream
2 yolks
20g sugar
95g milk
1/2 vanilla bean
50g white chocolate
140g condensed milk
200g fresh cream (Heavy cream, Whipping Cream)
♥
50g raspberry jam
Grape jam 50g
(You can replace it with your favorite jam~)
♥ Chocolate
300g dark chocolate
48g grapeseed oil (or canola oil,) (Olive oil, x)
50g chopped almonds
Start by making your foundation, or you can use store-bought cream if you’d like. Using store-bought ice cream is great because you can create all sorts of different flavors for your ice cream bar.
In a medium bowl combine heavy whipped cream, sweetened condensed milk, and vanilla extract. No pre-creaming required. And just like that, the ice cream base is ready. Super easy isn’t it?
Hand with ladle filling ice cream mold with ice cream base.
Now, pour or use a spoon or ladle and fill the mold. I really enjoy using these popsicle molds because they make the perfect serving size stick a little bit smaller. For a larger ice cream bar, use this mold.
Insert the popsicle stick into the red ice cream mold.
If you want to use store-bought ice cream, let it cool and soften a bit before pouring it into the mold. Don’t forget to add ice cream sticks! There is a small slot for you to slide the stick in.
After filling the molds, put them in the freezer for 4 to 8 hours or even overnight. The longer the better. They really need to be nice and sturdy before trying to dip them in. I usually allow me to freeze overnight.
Hands rest on a glass bowl full of chocolate chips next to a bowl of nuts.
Once the ice cream bars have had time to solidify, it’s time to melt the chocolate. You can use any kind of chocolate you like. If you love a bar of 80% Lindt dark chocolate, go for several of them, if you love Godiva milk chocolate use that bar, if you love Tollhouse’s semi-sweet chocolate chip , use that bar. You can even use your favorite melted candy or the Loghouse Candiquik that I use for my homemade whipped cream.
Or if you like, you can make your own chocolate. I have two recipes at home. This dark chocolate is really delicious as is this homemade milk chocolate. One thing I like about these is that they are super thin and create a perfectly thin crust around the ice cream bar.
Place the chocolate in a medium bowl and melt the chocolate in a saucepan with hot water (double pot method) or in the microwave on speed 30 seconds then stir to melt.
Spoon drops melted chocolate into a bowl.
Once melted, chances are the chocolate won’t be too thin and watery. If that’s the case, you need more oil to thin it out. For 2 cups of chocolate, I usually add about 1/4 cup of canola, olive, or coconut oil. This will give the ice cream a super-liquid consistency, perfect for dipping and creating a thin chocolate crust around the ice cream bars.
If you’re using either of my two homemade chocolate recipes, you won’t need any additional oil. They will be quite runny like that.
Dip those ice cream bars in chocolate
Hand holding a chocolate dipped ice cream bar on a chocolate glass.
Pour melted chocolate into a tall narrow glass. This makes embedding easier.
Time to dip the ice cream bars! Take a mold out of the freezer and press on the bottom of the mold and then use the pusher to slide the ice cream bar out.
Dip the entire stick into the chocolate and remove. Allow excess drizzle. Within 15 seconds or so, you’ll see the shiny melted chocolate harden and become dull. Chocolate freezes pretty quickly. Now place it on a stencil or a silicone mat.
Hand dipping an ice cream bar in coconut flakes.
Want some nuts or coconut flakes or sprinkles? As soon as you let the excess chocolate melt, dip the chocolate bar in nuts or grated coconut, you only have about 15 seconds or so to work, so you need to do it pretty quickly.
After you’ve dipped the bars, put them back in the freezer to harden even more. If you try to eat them too soon, the ice cream may be too soft for you.
White plate with homemade ice cream bars.
Now it’s time to enjoy those delicious homemade ice cream bars! If you have few gift bags, you can put them in those bags if you like or in individual sandwich bags. And keep them stored in the freezer. Enjoy!
How long do homemade ice cream bars last?
These need to be stored in the freezer. They will last 3 to 4 weeks. Or will they? Chances are you’ll gobble them up within a week of making them. They are so good!
If I don’t have a popsicle mold, can I still make popsicles?
Correct! If you don’t have a mold and don’t want to buy one, you can pour the ice cream base into a baking tray lined with parchment paper. Then freeze it really well. Then cut intoeach stick, insert the ice cream stick and dip. Or dip them without a stick.
