Rich, creamy, crunchy, and 100% addictive – the ultimate summer treat you can make at home!

Looking for a refreshing, indulgent dessert to cool down on a hot day? These chocolate-dipped homemade ice cream bars are just what you need! With a smooth and creamy vanilla ice cream base, customizable fillings like chocolate chunks or nuts, and a crispy chocolate shell, this dessert is guaranteed to become a household favorite.

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🧁 Ingredients:

For the Ice Cream Base:

• 500 ml (2 cups) heavy whipping cream, chilled

• 1 can (approx. 395g or 14 oz) sweetened condensed milk

• 1 tsp vanilla extract

Optional Fillings:

• Mini chocolate chips

• Chopped walnuts, almonds, or pecans

• Dried fruits like cranberries or raisins

For the Chocolate Coating:

• 300 g (10 oz) dark or milk chocolate, chopped

• 2 tbsp coconut oil or cocoa butter (helps the chocolate harden into a crisp shell)

Extras:

• Ice cream sticks

• Popsicle molds or silicone molds

• Parchment paper (for easy clean-up)

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👨‍🍳 Step-by-Step Instructions:

1. Make the Ice Cream Mixture:

Start by pouring the chilled heavy cream into a large mixing bowl.
Using a hand or stand mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to over-whip – the texture should be smooth and airy.

Next, gently fold in the sweetened condensed milk and vanilla extract. Use a spatula to combine slowly, maintaining the volume of the whipped cream. If you want extra flavor and texture, now is the time to mix in your chocolate chips, nuts, or dried fruits.

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2. Assemble the Ice Cream Bars:

Spoon the mixture into your popsicle molds, filling each mold almost to the top.
Insert the ice cream sticks into the center of each bar.
Place the molds in the freezer and let them chill for at least 6 hours or until completely frozen solid.

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3. Prepare the Chocolate Coating:

In a heatproof bowl, melt the chopped chocolate with coconut oil using a double boiler or in the microwave (30-second intervals, stirring between each until fully melted and glossy).
The coconut oil helps the coating harden quickly and gives that irresistible crunch.

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4. Coat the Ice Cream Bars:

Once the bars are fully frozen, carefully remove them from the molds.
Dip each bar into the melted chocolate, allowing the excess to drip off. You can also spoon the chocolate over the bars for more control.
Place the coated bars on a tray lined with parchment paper, and return them to the freezer for another 10–15 minutes so the coating can set.

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5. Serve or Store:

Your homemade chocolate-filled ice cream bars are now ready to enjoy!
Eat them right away or store in an airtight container in the freezer for up to 2 weeks.

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⭐ Extra Tips & Variations:

• Decorate with chopped peanuts, crushed cookies, sprinkles, or a drizzle of white chocolate before the coating sets.

• Use different chocolate types (white, dark, ruby) for a variety of flavors.

• Add a drop of peppermint, almond, or coconut extract to the base for flavor twists.

• No molds? No problem! You can also pour the mixture into a tray, freeze it, then cut into rectangles and insert sticks before dipping in chocolate.

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⏱ Estimated Time:

• Prep Time: 20 minutes

• Freezing Time: 6+ hours

• Yield: 6–8 popsicles

Treat yourself and your loved ones to these luscious, chocolatey ice cream bars – because summer deserves something extra special! 🍦✨