Here is a FULL, STEP-BY-STEP RECIPE for the dessert — Chocolate-Coated Vanilla Ice Cream Bars (Magnum-Style) 🍫🍦
Homemade Chocolate Ice Cream Bars (No Machine)
Makes: 6–8 bars
Ingredients
Vanilla Ice Cream Filling
- 2 cups cold heavy cream (whipping cream)
- 1 can (395 g) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Chocolate Coating
- 300 g dark or milk chocolate, chopped
- 2 tbsp coconut oil (or vegetable oil)
- ½ cup chopped nuts (peanuts, almonds, or hazelnuts)
Equipment
- Popsicle molds or small round silicone molds
- Wooden ice-cream sticks
Instructions
1️⃣ Make the Ice Cream
- In a cold bowl, whip the cream until stiff peaks form.
- Gently fold in the condensed milk, vanilla, and salt.
- Do not overmix — keep it fluffy.
2️⃣ Freeze
- Spoon the mixture into molds.
- Insert wooden sticks.
- Freeze for at least 6 hours or overnight until solid.
3️⃣ Prepare Chocolate Coating
- Melt the chocolate and coconut oil together (microwave or double boiler).
- Stir until smooth.
- Mix in chopped nuts.
- Let cool slightly (not hot).
4️⃣ Coat the Ice Cream Bars
- Remove ice cream bars from molds.
- Dip each bar quickly into the chocolate coating.
- Let excess drip off — chocolate will harden fast.
- Place on parchment paper.
5️⃣ Final Freeze
- Freeze coated bars for 10–15 minutes to set fully.
Tips for Perfect Results
- Coconut oil makes the chocolate crack instantly
- Dip fast to avoid melting
- Use silicone molds for easy release
- Store wrapped in freezer up to 2 weeks
Flavor Variations
- 🍓 Strawberry ice cream center
- 🍯 Honey-vanilla filling
- 🍫 Chocolate ice cream base
- 🥜 Peanut butter swirl