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In a medium mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.
Pour the mixture into a shallow baking dish or silicone molds, spreading it out evenly. If you’re using molds, make sure they are lined with parchment paper or non-stick spray for easy removal.
2. Freeze the Ice Cream:
Cover the dish with plastic wrap and place it in the freezer for about 4-6 hours or until completely frozen. If you’re using silicone molds, check the instructions for the recommended freezing time.
3. Prepare the Chocolate Coating:
While the ice cream is freezing, prepare the chocolate coating. In a heatproof bowl, combine the chopped chocolate and coconut oil.
Melt the chocolate and coconut oil together in the microwave in 30-second intervals, stirring in between, until smooth and fully melted.
4. Dip the Ice Cream Bars in Chocolate:
Once the ice cream is frozen, remove it from the freezer. If you used a baking dish, cut the ice cream into bars or squares.
Dip each ice cream bar into the melted chocolate, making sure it’s fully coated. You can dip the bars halfway or fully, depending on your preference.
For an extra touch, sprinkle chopped nuts, shredded coconut, or sprinkles on top of the chocolate before it hardens.
5. Freeze Again:
Place the coated bars back on a parchment-lined baking sheet or tray and freeze for another 30 minutes to 1 hour, until the chocolate is firm and the bars are ready to serve.
6. Serve:
Once the chocolate is set, your homemade chocolate-covered ice cream bars are ready to be enjoyed! Serve immediately or store in an airtight container in the freezer for up to 2 weeks.
Serving and Storage Tips:
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