Now, it’s time to melt the chocolate! In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between until completely melted and smooth. Make sure to keep an eye on it to avoid burning. Let your melted chocolate cool for a couple of minutes while you prepare for the next step.
Once your ice cream is firm and the chocolate has slightly cooled, take out the ice cream bars from the freezer. One by one, dip each bar into the melted chocolate, allowing any excess chocolate to drip off. Quickly sprinkle your crushed nuts or sprinkles on the chocolate-coated bar before it sets. Pop them back onto the parchment-lined baking tray and return to the freezer once more until the chocolate is completely firm.
After your bars have set for at least 30 minutes, they’re ready to be devoured! Whether you’re enjoying them right away or saving them for later, these homemade chocolate-covered ice cream bars are sure to become a favorite in your household.
Pro Tips for Best Results
One thing I discovered after making these bars several times is the importance of taking the ice cream out of the freezer at the right moment. You want it soft enough to scoop and shape but not so melted that it loses its form. I found about 5-10 minutes at room temperature usually does the trick.
I also tested various types of chocolate, and I can confidently say that dark chocolate creates a beautiful flavor contrast. However, if you’re a milk chocolate lover, don’t hesitate to swap them! Just be mindful that milk chocolate tends to be sweeter, which is a delightful option, too.
Lastly, I recommend using a bit of coconut oil in your chocolate. Not only does it help the chocolate melt smoothly, but it also creates a lovely, glossy finish that’s appealing. I also found that you can use a neutral oil if you have that on hand; just make sure it’s a light oil without a strong flavor.
Common Mistakes to Avoid
One of the most common mistakes I made was not letting the ice cream set long enough before dipping it into the chocolate. If the bars are too soft, they can fall apart in the warm chocolate. I learned the hard way that patience is key! Ensure they freeze for several hours to avoid a messy situation. (See the next page below to continue…)
Another mistake is not mixing the chocolate and coconut oil thoroughly. If the chocolate isn’t completely melted or is clumpy, it won’t coat the bars smoothly. I suggest stirring well and even giving it another blast in the microwave if needed until it’s silky and smooth.
Don’t forget to sprinkle your toppings on quickly after dipping. Once the chocolate starts to set, nothing sticks! I had a few unsightly bars that looked a little bare because I forgot this step—lesson learned: be fast!
Lastly, I learned to transport the bars gently to avoid them breaking. I’ve had my fair share of mishaps where I rushed and ended up with chocolate pieces and soft ice cream everywhere. Using a tray helps keep them stable, especially when you’re moving them back and forth to the freezer.