Chocolate-Covered Ice Cream Bars with Nut and Chocolate Drizzle

These Chocolate-Covered Ice Cream Bars are a luxurious frozen treat featuring creamy vanilla ice cream coated in a crisp chocolate shell and topped with chopped nuts and an elegant chocolate drizzle. They offer the perfect balance of smooth, cold, crunchy, and rich—ideal for warm-weather desserts or special occasions.

Why You’ll Love This Recipe

These homemade ice cream bars are simple to prepare yet taste impressively gourmet. You control the quality of ingredients, the toppings, and the level of sweetness. The crisp chocolate shell adds satisfying texture, while the nuts and drizzle elevate the bars visually and flavour-wise. They store well and make a delightful treat straight from the freezer.

Ingredients

Vanilla ice cream
Chocolate melts or high-quality chocolate chips
Coconut oil (optional, for thinning the chocolate)
Chopped nuts (almonds, peanuts, or hazelnuts)
Additional melted chocolate for drizzling
Popsicle sticks
Parchment-lined tray

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Scoop or mold the ice cream into bar shapes and insert a popsicle stick into each bar.
2. Freeze the shaped bars until very firm.
3. Melt the chocolate in a microwave or double boiler until smooth; add coconut oil for a thinner coating if desired.
4. Dip each ice cream bar completely into the melted chocolate, working quickly to avoid melting.
5. Immediately sprinkle nuts onto the coating before it sets.
6. Drizzle additional chocolate over the bars for decoration.
7. Place the bars onto the parchment-lined tray and return them to the freezer until solid.
8. Serve frozen and enjoy immediately.

Servings and Timing

Serves: 6 bars
Prep Time: 15 minutes
Freezing Time: 1 hour
Coating Time: 10 minutes
Total Time: Approximately 1 hour 25 minutes

Variations

• Use strawberry, chocolate, or coffee ice cream instead of vanilla.
• Coat the bars in white chocolate for a creamy, sweet twist.
• Add crushed cookies or caramel bits in place of nuts.
• Swirl caramel or fudge into the ice cream before shaping the bars.

Storage/Reheating

Store ice cream bars individually wrapped or in an airtight container in the freezer for up to 1 month.
Do not reheat; these should remain frozen until served.

FAQs

Why is the chocolate coating too thick?

Add a small amount of coconut oil to thin the chocolate to dipping consistency.

Why does the ice cream melt while dipping?

Ensure the bars are fully frozen and work quickly during the coating process.

Can I use silicone molds?

Yes, silicone molds help shape the bars neatly and release them easily.

Do I have to use coconut oil?

No, it is optional, but it helps create a smoother, more flexible chocolate shell.

Can I use dairy-free ice cream?

Yes, any variety of ice cream works as long as it freezes firmly.

Can I skip the nuts?

Yes, the bars can be plain or topped with sprinkles, cookies, or candy bits.

How do I prevent cracking of the chocolate shell?

Avoid extremely cold temperatures in the chocolate and ensure the coating is not too thick.

Can I double the recipe?

Yes, simply increase the ingredients proportionally and prepare additional trays.

Why does the chocolate slide off the ice cream?

Condensation or melting ice cream can prevent the chocolate from adhering properly; ensure the bars are dry and fully frozen.

Can I store the bars together?

Store with parchment between layers to prevent sticking.

Conclusion

Chocolate-Covered Ice Cream Bars with Nut and Chocolate Drizzle offer a decadent frozen treat that is simple to make yet visually and flavourfully impressive. These bars provide a delightful combination of textures and flavours, making them a refreshing dessert suitable for any season.

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