Ice Cream Bar
Remember the sound of the ice cream truck turning onto your street? That jingle was a call to action. You’d scramble for change, race outside, and point at a picture of a perfect, chocolate-dipped ice cream bar.
But the reality was often a little… sad. A slightly squished, freezer-burnt bar with a waxy chocolate shell that tasted more like a candle than candy. We can do so much better.
We’re going to make the ice cream bar of your childhood dreams. This one has incredibly creamy vanilla ice cream and a crisp, rich chocolate shell that actually tastes like chocolate. Let’s get started.
What You’ll Need
This recipe uses simple, quality ingredients. The magic comes from the technique, not a long, complicated list.
For the Vanilla Ice Cream Base:
- 2 cups heavy cream, very cold
- 1 cup whole milk, very cold
- 3/4 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
- 1 vanilla bean, split and scraped (optional, but amazing)
For the Chocolate Shell:
- 12 ounces high-quality semi-sweet or dark chocolate chips (or a chopped bar)
- 3 tablespoons refined coconut oil
- 1/2 cup finely chopped nuts (almonds, peanuts) or sprinkles (optional)
Tools Required
Having the right gear makes this process smooth and easy. No need for anything too fancy, just the basics.
- Ice Cream Maker
- Ice Cream Bar Molds (silicone popsicle molds work great)
- Popsicle Sticks
- Medium Saucepan
- Whisk
- Mixing Bowls (one large, one medium)
- Spatula
- Tall, narrow glass or jar (for dipping)
- Baking Sheet lined with parchment paper
How to Make Homemade Ice Cream Bars
We’ll break this down into making the ice cream, freezing the bars, and then giving them their chocolate coat. It’s a fun process!
Part 1: Create the Ice Cream Base
Step 1: In a large bowl, combine the heavy cream, whole milk, sugar, and salt. If you’re using a vanilla bean, scrape the seeds into the mixture.
Step 2: Whisk everything together for about 2 minutes, until the sugar has completely dissolved. You can test this by rubbing a little of the liquid between your fingers; it should feel smooth, not gritty.
Step 3: Stir in the vanilla extract. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, but preferably overnight. This step is crucial for a creamy final product.
Part 2: Churn and Freeze the Bars
Step 1: Pour the chilled ice cream base into your pre-frozen ice cream maker bowl. Churn according to the manufacturer’s directions, usually for about 20-25 minutes.
Step 2: The ice cream should look like thick, soft-serve. Don’t over-churn it. Immediately spoon the soft-serve ice cream into your ice cream bar molds, filling them to the top.
Step 3: Gently tap the molds on the counter to remove any air bubbles. Insert a popsicle stick into the center of each one.
Step 4: Place the filled molds on a small baking sheet (to keep them level) and freeze for a minimum of 6 hours, or until they are frozen solid.
Part 3: Dip and Finish
Step 1: Once the bars are solid, prepare the chocolate shell. In a medium, microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until the chocolate is completely melted and smooth.
Step 2: Let the chocolate cool for about 10 minutes. It should be fluid but not hot, or it will melt your ice cream bars instantly. Pour the cooled chocolate into a tall, narrow glass that’s wide enough for a bar to fit in.
Step 3: Set up your station. Have your parchment-lined baking sheet ready. If you’re using nuts or sprinkles, have them in a shallow dish.
Step 4: Working one at a time, remove an ice cream bar from its mold. Quickly dip it into the chocolate, coating it completely. Lift it out and let the excess chocolate drip off.
Step 5: The chocolate shell will harden in about 30-60 seconds. If using toppings, sprinkle them on immediately after dipping, before the shell sets. Place the finished bar on the prepared baking sheet.
Step 6: Repeat with the remaining bars. Return the finished bars to the freezer for at least 30 minutes to set completely before enjoying.
Pro Tips for Perfect Bars
After making dozens of batches, I’ve learned a few things that make a huge difference. Here are my top tips.
- Chill Everything: I mean everything. The ice cream base, the bowl of your ice cream maker, even the molds if you have space. The colder everything is, the creamier your ice cream will be and the faster your bars will freeze.
- Don’t Skip the Coconut Oil: The coconut oil is what gives the chocolate shell that signature “snap” and helps it harden instantly. Do not substitute it with butter or other oils, as they won’t work the same way.
- The Two-Hand Dip: When dipping, hold the bar by the stick with one hand. Use your other hand to tilt the glass of chocolate to ensure the entire bar gets submerged easily without you having to dip too deep. It gives you more control.
- Work Quickly: Have your entire dipping station set up before you take the ice cream bars out of the freezer. They start to soften fast, and a drippy bar is a messy bar.
Substitutions and Variations
This classic recipe is a great starting point. Here are some fun ways to change things up.
| Variation | How to Do It |
|---|---|
| Mint Chocolate Chip | Add 1 tsp peppermint extract to the base. Mix in mini chocolate chips after churning. |
| Coffee Toffee Crunch | Dissolve 2 tbsp instant espresso powder in the base. Mix in chopped toffee bits. |
| Strawberry Swirl | Spoon layers of ice cream and strawberry jam into the molds for a swirl effect. |
| Double Chocolate | Whisk 1/2 cup of cocoa powder into the base. Use dark chocolate for the shell. |
Make Ahead Tips
These bars are perfect for making in advance. You can break up the process to fit your schedule.
The ice cream base can be made and stored in an airtight container in the fridge for up to 2 days before churning.
The plain, undipped ice cream bars can be removed from their molds and stored in an airtight container in the freezer for up to 2 weeks. When you’re ready, just make the chocolate shell and dip them.
Dietary Swaps and Nutrition
Making treats at home means you can adjust them for different dietary needs. It’s easier than you think.
Ingredient Swaps for Different Diets
| Diet | Substitution |
|---|---|
| Dairy-Free / Vegan | Use full-fat canned coconut milk and coconut cream. Use dairy-free chocolate. |
| Lower Sugar | Replace sugar with a 1:1 substitute like monk fruit. Use sugar-free chocolate. |
Nutritional Information (Estimated): Please note this is an approximation. Actual values will vary based on the specific ingredients you use.
Per Bar (based on 8 bars): Calories: ~350, Fat: ~28g, Carbohydrates: ~25g, Sugar: ~22g, Protein: ~4g.
Leftovers and Storage
Proper storage is key to keeping your bars from getting icy and sad.
Once the chocolate shell is fully hardened, wrap each bar individually in plastic wrap or parchment paper. Place the wrapped bars in a freezer-safe zip-top bag or an airtight container.
They will keep in the freezer for up to one month, but for the best texture and taste, try to enjoy them within two weeks.
Frequently Asked Questions
Here are answers to a few questions that often come up.
Q1. Can I make these without an ice cream maker?
Ans: Yes, you can. It’s more work, but possible. Pour the chilled base into a loaf pan. Freeze for 45 minutes. Remove and whisk vigorously to break up ice crystals. Repeat this process 3-4 times every 30-45 minutes until it’s thick. Then you can spoon it into the molds. The texture will be a bit icier, but still delicious.
Q2. Why is my chocolate shell so thick and clumpy?
Ans: This usually happens for two reasons. Either the chocolate was overheated, or a tiny bit of water got into it, causing it to seize. Melt your chocolate slowly and make sure all your bowls and utensils are perfectly dry. If it’s just too thick, you can stir in a little more coconut oil, a teaspoon at a time, to thin it out.
Q3. My ice cream bars are melting as soon as I dip them! What did I do wrong?
Ans: Your chocolate is likely too hot. After melting, the chocolate needs to cool down to roughly body temperature (around 90°F or 32°C). It should feel neutral, not warm, to the touch. Also, make sure your bars are frozen rock-solid before you even think about dipping.
Wrapping Up
You did it. You bypassed the jingle of the ice cream truck and created something truly special in your own kitchen. That first bite of a super creamy, perfectly crisp homemade ice cream bar is a moment of pure joy.
Now it’s your turn. Give this recipe a try and see how easy it is to upgrade a classic treat. I’d love to hear how yours turn out!
Leave a comment below with any questions you have or share your favorite flavor combinations.
