🍦 Chocolate Dipped Ice Cream Bars: A Fun and Delicious Summer Treat! 🍫✨
Introduction
Beat the heat with these homemade Chocolate Dipped Ice Cream Bars! Creamy, sweet, and customizable, these frozen treats are dipped in rich chocolate and topped with sprinkles or crunchy cookies. Perfect for parties or as a fun family activity, these ice cream bars will delight kids and adults alike!
Ingredients
For the Ice Cream Bars:
- 2 cups cold heavy cream
- 1 can (13.4 oz) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/2 cup funfetti sprinkles (or your favorite sprinkles)
For the Chocolate Coating:
- 16 oz dark chocolate (72%), finely chopped
- 2 tablespoons coconut oil
Optional Toppings:
- Additional funfetti sprinkles
- Chopped Oreo cookies
How to Make Chocolate Dipped Ice Cream Bars
1. Make the Ice Cream Mixture:
- In a large bowl, whip the cold heavy cream to soft peaks using an electric mixer.
- Gently fold in the sweetened condensed milk and vanilla extract until the mixture is smooth and well combined.
- Stir in the funfetti sprinkles, ensuring they are evenly distributed.
2. Freeze the Bars:
- Pour the ice cream mixture into ice cream bar molds.
- Insert wooden sticks into each mold.
- Freeze for at least 6 hours or overnight until the bars are completely solid.
3. Prepare the Chocolate Coating:
- In a microwave-safe bowl or using a double boiler, melt the dark chocolate and coconut oil together. Stir until smooth and glossy.
4. Dip and Decorate the Bars:
- Carefully unmold the frozen ice cream bars.
- Dip each bar into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off.
- Quickly sprinkle additional funfetti or chopped Oreos on top before the chocolate hardens.
5. Set and Serve:
- Place the dipped bars on a parchment-lined tray and return them to the freezer for a few minutes to fully set the chocolate.
- Serve immediately or store in an airtight container in the freezer for up to 2 weeks.
Tips for Perfect Ice Cream Bars
- Chill Your Equipment: For the best texture, ensure your mixing bowl and beaters are chilled before whipping the heavy cream.
- Smooth Chocolate Coating: Use finely chopped chocolate and melt it gently to avoid clumps. Adding coconut oil helps create a glossy, crackable shell.
- Quick Decorating: Have your toppings ready before dipping, as the chocolate hardens quickly when it touches the frozen bars.
- Creative Variations: Try white chocolate for dipping or swap the funfetti sprinkles for crushed nuts, toffee bits, or mini marshmallows!
Frequently Asked Questions (FAQs)
1. Can I use milk chocolate instead of dark chocolate?
- Absolutely! Milk chocolate works well for a sweeter coating, but reduce the coconut oil slightly to ensure it sets properly.
2. What if I don’t have ice cream molds?
- You can use a small loaf pan or muffin tins lined with parchment paper. Once frozen, cut or shape the ice cream into bars.
3. How do I prevent the chocolate coating from cracking?
- Dip the bars quickly and ensure the chocolate isn’t too hot. Slightly cool the melted chocolate before dipping.
Common Mistakes and How to Avoid Them
1. Ice Cream Sticking to Molds:
- To easily unmold, run the molds under warm water for a few seconds.
2. Uneven Toppings:
- Sprinkle toppings immediately after dipping each bar to ensure they stick to the chocolate.
3. Chocolate Setting Too Quickly:
- Work in small batches and reheat the chocolate slightly if it starts to harden.
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