Homemade • Creamy • Freezer-Friendly
INGREDIENTS
Ice Cream Base (No-Churn – easiest)
2 cups heavy whipping cream (cold)
1 can (14 oz / 395 g) sweetened condensed milk
1 teaspoon vanilla extract
Pinch of salt
Optional Mix-Ins (choose what you like)
Crushed cookies
Chopped nuts
Chocolate chips
Caramel swirls
Peanut butter swirls
Chocolate Coating
2 cups semi-sweet or dark chocolate chips
3 tablespoons coconut oil (this gives the chocolate that hard “crack”)
Optional Toppings
Chopped peanuts
Sprinkles
Crushed Oreos
Toasted coconut
EQUIPMENT
Popsicle molds or silicone bar molds
Wooden popsicle sticks
Small saucepan or microwave-safe bowl
Baking sheet
Parchment paper
INSTRUCTIONS
STEP 1: MAKE THE ICE CREAM
In a large bowl, whip the cold heavy cream until stiff peaks form.
In another bowl, mix the sweetened condensed milk, vanilla, and salt.
Gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.
Fold in any mix-ins if using.
STEP 2: FILL THE MOLDS
Spoon the ice cream mixture into the popsicle molds.
Tap molds lightly to remove air bubbles.
Insert popsicle sticks.
Cover and freeze for at least 6–8 hours, preferably overnight, until fully solid.
STEP 3: PREPARE THE CHOCOLATE COATING
Melt the chocolate chips and coconut oil together over low heat or in the microwave in 20-second intervals.
Stir until smooth and glossy.
Let cool slightly (warm, not hot).
STEP 4: UNMOLD THE BARS
Remove ice cream bars from molds.
If stuck, run the outside of molds under warm water for a few seconds.
Place bars on a parchment-lined baking sheet.
Return to freezer for 10 minutes so they are extra firm.
STEP 5: DIP IN CHOCOLATE
Hold each bar by the stick and dip into the melted chocolate.
Let excess chocolate drip off.
Immediately sprinkle with toppings if using.
Place back on parchment paper.
The chocolate will harden within seconds.
STEP 6: FINAL FREEZE
Freeze dipped bars for 15–20 minutes to fully set.
STORAGE
Store bars in an airtight container or freezer bag.
Place parchment paper between layers.
Keeps well for up to 2 weeks in the freezer.
TIPS FOR PERFECT BARS
- Coconut oil is essential for that classic “snap”
- Work fast when dipping — ice cream melts quickly
- If chocolate thickens, gently rewarm
- Silicone molds work best for clean release
FLAVOR VARIATIONS
Vanilla Almond: Add almond extract + chopped almonds
Cookies & Cream: Fold in crushed Oreos
Chocolate Peanut Butter: Swirl peanut butter into base
Strawberry Crunch: Strawberry ice cream + white chocolate coating