Homemade Ice Chocolate Bars
These Homemade Ice Chocolate Bars are rich, chocolatey snacks that are creamy inside with a snap of chocolate on the outside, perfect for hot days or a fun weekend project.
Ingredients
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)
- 100 g dark chocolate, chopped or chips
- 1/2 tsp vanilla extract
- pinch salt
Chocolate Coating
- 200 g dark or milk chocolate (for coating)
- 2 tbsp coconut oil (for smoothness and snappy texture)
Instructions
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 temperature, then refrigerate for at least 2 hours.
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.
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).
Dip the Bars
- Remove frozen bars from molds.
- Quickly dip each into the melted chocolate, letting 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.
Final Freeze (Optional)
- Lay dipped bars on parchment and freeze for 10 more minutes to firm up.
- Store each bar in parchment or plastic wrap and store in an airtight container in the freezer.
- Lasts up to 2 weeks.
Notes
Serve straight from the freezer. Let a bar sit for 1 minute at room temperature if you prefer a slightly softer bite. Wrap each bar to prevent freezer burn.