Chocobar Ice Cream
Indulge in the ultimate frozen treat with homemade Chocobar Ice Cream—a rich, creamy dessert coated in a luscious layer of semi-sweet chocolate perfection. This no-fail recipe combines the velvety smoothness of churned vanilla ice cream with the satisfying crunch of a coconut oil-infused chocolate shell. Perfect for hot summer days or a sweet after-dinner indulgence, these easy-to-make chocolate-covered ice cream bars are as fun to prepare as they are to eat. With simple ingredients like heavy cream, whole milk, and chocolate chips, plus kid-friendly popsicle sticks for easy handling, this recipe delivers a classic favorite with a homemade twist. Whether enjoyed fresh from the freezer or stored for an on-the-go snack, these DIY Chocobar Ice Cream bars bring joy to every bite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a medium mixing bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
Step 2
Whisk the mixture together until the sugar is fully dissolved and the mixture is smooth.
Step 3
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 4
Transfer the churned ice cream into a shallow container and smooth the top with a spatula.
Step 5
Insert a popsicle stick into each section, ensuring they are evenly spaced.
Step 6
Cover the container with plastic wrap and freeze for at least 4 hours or until completely firm.
Step 7
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil.
Step 8
Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.
Step 9
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.
Step 10
Dip each ice cream bar into the melted chocolate, ensuring it is fully coated.
Step 11
Allow the excess chocolate to drip off before placing it on a baking sheet lined with parchment paper.
Step 12
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.
Step 13
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
| Serving size | (1275.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4420.1 |
| Total Fat 314.0g | 0% |
| Saturated Fat 203.4g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 509.3mg | 0% |
| Sodium 251.5mg | 0% |
| Total Carbohydrate 389.0g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 343.6g | |
| Protein 30.7g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 301.3mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 375mg | 0% |
Source of Calories