Creamy Chocolate Ice Cream Bars
📝 Ingredients
For the Ice Cream Filling
2 cups (480 ml) heavy cream (cold)
1 can (400 g) sweetened condensed milk
2 tbsp cocoa powder (optional, for chocolate flavor)
1 tsp vanilla extract
For the Chocolate Coating
300 g milk chocolate (or dark chocolate)
2 tbsp coconut oil (helps create a crisp shell)
¼ cup chopped nuts (optional, for crunch)
🥣 Instructions
- Make the Ice Cream Base
In a bowl, whip the cold heavy cream until soft peaks form.
In another bowl, mix condensed milk, vanilla, and cocoa powder (if using).
Gently fold whipped cream into the condensed milk mixture until smooth. - Shape & Freeze
Pour mixture into molds (bar molds or a lined tray)
Insert sticks if making popsicles
Freeze for 4–6 hours or until fully firm - Prepare Chocolate Coating
Melt chocolate with coconut oil (microwave or double boiler).
Stir until smooth, then mix in chopped nuts if using. - Coat the Bars
Remove frozen bars from molds.
Dip each bar into melted chocolate—coating will harden quickly. - Final Freeze
Place coated bars on parchment paper and freeze for another 10–15 minutes.
✨ Tips for Success
Work quickly when dipping—the bars melt fast
Use silicone molds for easy removal
Add crushed biscuits inside for a surprise crunch