Make Your Own Ice Cream Bars

Published on Monday, May 2, 2011, by Christine Gallary / Edit Post

"What would you do for a Klondike Bar?" You can't get away from the jingle. But you can get away from the "Artificially Flavored Vanilla Light Ice Cream with Milk Chocolate Flavored Coating"—which is how Klondike Bars self-identify.

Try these recipes instead: blocks of rich ice cream (or sorbet!) dipped in a thick coating of chocolate—tempered for a great snap. What would you do for one? (And for more icy treats, try our pudding pops!)

Chocolate-Dipped Vanilla Ice Cream BarsChocolate-Dipped Vanilla Ice Cream Bars

Chocolate-Dipped Raspberry Sorbet BarsChocolate-Dipped Raspberry Sorbet Bars

Chocolate-Dipped Cookies and Cream Ice Cream BarsChocolate-Dipped Cookies and Cream Ice Cream Bars

Chocolate-Dipped Rocky Road Ice Cream BarsChocolate-Dipped Rocky Road Ice Cream Bars

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POST A COMMENT |3 Comments

COMMENT

  • you could spread the tempered chocolate on one side of the slab of ice cream, then flip it, put it on a rack, and pour the rest over the other side.

  • I'm thinking I'd freeze the ice cream in bar-shapes first (saran-lined small pans), and then melt the chocolate to just the spreadable point (adding some vegetable oil to the chocolate chips or whatever you're using, about 1 tsp./bag of chips), spread one side of the bar, or top and sides, when you've pulled it out of the mold, freeze it again, and then flip it over to do the bottom, sealing the...+READ

    I'm thinking I'd freeze the ice cream in bar-shapes first (saran-lined small pans), and then melt the chocolate to just the spreadable point (adding some vegetable oil to the chocolate chips or whatever you're using, about 1 tsp./bag of chips), spread one side of the bar, or top and sides, when you've pulled it out of the mold, freeze it again, and then flip it over to do the bottom, sealing the edge so that it looks like it's been dipped. There might be a way to flash-dip so that you only melt the outer layer of ice cream, but it might be messy...-COLLAPSE

  • Anyone tried this? I get how nice it is to control the quality of the ice cream and chocolate, but trying to maintain that 2 degree window of the chocolate, with frozen lumps of ice cream in and out...sounds a bit difficult