Easy Chocolate Covered Ice Cream Bars Recipe
Chocolate covered ice cream bars are similar to gold bars, except they are made of different materials. The materials are ice cream and chocolate, as opposed to gold.
Like most ice cream bar recipes, we’re taking two well known recipes and combinating them: no churn ice cream, and home made magic shell, both of which have been around since the dawn of time.
The Ice Cream
2 cups of heavy cream or whipping cream
Whip it or don’t whip it
1 can of sweetened condensed milk (small can, 300-400ml/14oz)
1 teaspoon of vanilla extract
Combine those things together. A lot of recipes say you should mix the vanilla with the condensed milk first but I’m skeptical that it makes a difference. Even more skeptical as I am of Sasquatch because I’m not skeptical of Sasquatch at all because they’re real.
So pour your non-iced cream into ice cream moulds and freeze them overnight. Don’t dick around and try to freeze them for just a few hours. You need the ice cream to be mega cold for this to work.
Melt two bags of chocolate chips or another kind of chocolate
Add 1 or 2 tablespoon of coconut oil but don’t over do it
Melt that stuff in a double boiler then wait for it to cool all the way down
I’m gonna be honest with you…even as I thought I got the hang of this I was still messing it up when I was trying to make more. The weird thing was the first couple came out fine then the one after that slipped off. WHY? I don’t know. But one thing I know is you gotta refreeze those bars after you take them out if there is any meltitude on the outside. If you have molds that let you pull them out without them melting, then congratulations.
But yeah, if you figure out which chocolate works best lemme know.
Anyway, cold ice cream, not hot chocolate, give it a dip, let a lot of the chocolate drip off, then hold it in the hair until it sets before you lay it back in a container for freezing.
I could have gotten into all these details in the video but, you know, I got distracted.
Emma explains it better and I got the no-whipping tip from her: