Chocobar Ice Cream
Indulge in the ultimate frozen treat with this homemade Chocobar Ice Cream recipe—a delightful pairing of creamy vanilla ice cream encased in a luscious, crunchy chocolate shell. Featuring simple yet rich ingredients like heavy cream, whole milk, semi-sweet chocolate chips, and a touch of coconut oil for that signature glossy finish, these ice cream bars are the perfect DIY alternative to store-bought favorites. Crafted with just 30 minutes of prep time and easily customizable with your favorite toppings, this dessert is a guaranteed crowd-pleaser. Whether you're cooling off on a summer day or looking for a nostalgic treat, these chocolate-covered ice cream pops are as fun to make as they are to eat. Serve them straight from the freezer for a decadent, refreshing experience that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 3/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups Semi-sweet chocolate chips
- 1/4 cup Coconut oil
- 8 pieces Popsicle sticks
Instructions
In a medium mixing bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
Whisk the mixture together until the sugar is fully dissolved and the mixture is smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream into a shallow container and smooth the top with a spatula.
Insert a popsicle stick into each section, ensuring they are evenly spaced.
Cover the container with plastic wrap and freeze for at least 4 hours or until completely firm.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil.
Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.
Remove the frozen ice cream bars from the freezer and unmold them carefully by running warm water over the bottom of the container if necessary.
Dip each ice cream bar into the melted chocolate, ensuring it is fully coated.
Allow the excess chocolate to drip off before placing it on a baking sheet lined with parchment paper.
Repeat with the remaining ice cream bars and then return them to the freezer for at least 20 minutes until the chocolate shell is set.
Enjoy your homemade chocolate-covered ice cream bars immediately or store them in an airtight container in the freezer for up to one week.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 43.0 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
