Assorted Chocolate Dipped Ice Cream Bars
These homemade magnum-inspired ice cream bars are creamy and full of flavors. Here we have Pistachio, Peanut Butter and Berries because why have one flavor when you can make three 😁
Assorted Chocolate Dipped Ice Cream Bars
These homemade magnum-inspired ice cream bars are creamy and full of flavors. Here we have Pistachio, Peanut Butter and Berries because why have one flavor when you can make three 😁
Cooking Instructions
- 1
Flavor prepping: combine all ingredients except the heavy cream of 3 flavors respectively in 3 separate bowls. Mix using a whisk until well blended.
- 2
In another mixing bowl, beat the heavy cream until stiff peaks form and divide in 3 portions. Carefully using a rubber spatula, fold each portion of the whipped cream into each flavor bowl.
- 3
Pour into the ice cream moulds. Freeze for at least 4 hours.
- 4
Chocolate Coat: place the chocolate and coconut oil into a microwave safe bowl. Melt in the microwave using 15 second bursts. Stir well between each burst. There should be no lumps of chocolate or coconut oil remaining. Pour melted chocolate into a tall and skinny glass. Let cool slightly. Prep your working space with a baking sheet lined with parchment paper, it will get messy!
- 5
Demould the ice cream. While holding the stick, immediately dip ice cream into melted chocolate then very gently shake the ice cream a bit so that coating will run through it without setting too thick. The chocolate coating should set in 30-60 seconds at room temp. If you have a warm kitchen and coating does not seem to set, open the freezer door and hold the ice cream “into the freezer” with the help of the stick. The chocolate coat will set in this cold temp fairly quickly.
- 6
Place the ice cream bars (on the baking sheet) into the freezer. After they've had a chance to firm back up for 60-90 minutes, serve or wrap them individually in aluminum foil and store in a freezer-safe container. Best eaten after 3 minutes out of the freezer.
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