Ingredients

For the Chocolate Ice Cream Filling

  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 cup melted milk chocolate
  • 1/4 teaspoon salt

For the Chocolate Coating

  • 2 cups milk chocolate chips
  • 2 tablespoons coconut oil or butter

Optional Add-Ins

  • Crushed cookies
  • Chopped nuts
  • Caramel drizzle
  • Chocolate chips
  • Peanut butter swirl

Equipment Needed

  • Mixing bowls
  • Hand mixer or whisk
  • Silicone ice cream molds or popsicle molds
  • Wooden sticks
  • Saucepan or microwave-safe bowl
  • Freezer

Preparation Time

  • Prep Time: 20 minutes
  • Freezing Time: 6–8 hours
  • Total Time: About 8 hours

Instructions

Step 1: Prepare the Chocolate Mixture

In a large mixing bowl, pour in the heavy whipping cream.

Using a hand mixer, whip the cream until soft peaks form. Do not overwhip.

In another bowl, combine:

  • Sweetened condensed milk
  • Whole milk
  • Cocoa powder
  • Vanilla extract
  • Melted milk chocolate
  • Salt

Whisk until completely smooth and creamy.

Step 2: Combine the Mixtures

Gently fold the chocolate mixture into the whipped cream.

Mix slowly to keep the mixture light and airy. The final mixture should look rich, fluffy, and smooth.

Step 3: Fill the Molds

Pour the chocolate ice cream mixture into popsicle molds or rectangular silicone molds.

Insert wooden sticks into the center of each mold.

Tap the molds lightly on the counter to remove air bubbles.

Step 4: Freeze

Place the molds in the freezer for at least 6–8 hours or overnight until completely firm.

The bars should be solid before adding the chocolate coating.

Make the Chocolate Coating

Step 5: Melt the Chocolate

In a microwave-safe bowl or saucepan, combine:

  • Chocolate chips
  • Coconut oil or butter

Heat gently until fully melted and smooth.

Allow the chocolate coating to cool slightly for a few minutes.

Coat the Ice Cream Bars

Step 6: Remove from Molds

Carefully remove the frozen bars from the molds.

If they are difficult to remove, run warm water briefly around the outside of the molds.

Step 7: Dip in Chocolate

Dip each frozen ice cream bar into the melted chocolate coating.

The cold ice cream will cause the chocolate to harden quickly.

You can immediately sprinkle toppings like nuts or cookie crumbs before the coating sets.

Final Freeze

Step 8: Freeze Again

Place the coated bars on a tray lined with parchment paper.

Freeze for another 15–20 minutes until the chocolate shell is fully set.

Serving Suggestions

Serve these chocolate ice cream bars:

  • On hot summer days
  • At birthday parties
  • After dinner
  • With coffee or milkshakes

They also make an excellent homemade dessert for kids and guests.

Tips for the Best Chocolate Ice Cream Bars

  • Use high-quality chocolate for richer flavor.
  • Chill mixing bowls before whipping cream.
  • Do not overmix the whipped cream.
  • Silicone molds make removal easier.
  • Add crushed cookies or nuts inside the filling for texture.
  • Freeze overnight for the firmest bars.

Storage Instructions

Freezer

Store the bars in an airtight container in the freezer for up to 2 weeks.

Place parchment paper between layers to prevent sticking.

Flavor Variations

Dark Chocolate Version

Use dark chocolate instead of milk chocolate.

Mint Chocolate

Add a few drops of peppermint extract.

Peanut Butter Chocolate

Swirl peanut butter into the ice cream mixture.

Cookies and Cream

Mix crushed chocolate sandwich cookies into the filling.

Mocha Flavor

Add 1 teaspoon instant coffee powder.