How to Cook Tasty Assorted Chocolate Dipped Ice Cream Bars

By Hannah Magnolia

Wednesday, April 14, 2021

Assorted Chocolate Dipped Ice Cream Bars. This is a great summer treat to have or a fun activity to do with the kids. Try this technique with any flavor of ice cream! Typically revels (or we can just call them chocolate dipped ice cream bars) are plain vanilla with a dark chocolate shell.

The best way to make ice cream soften is using a stand mixer. Transfer the mixture to a tall container. Take the ice cream bar from the freezer. You can cook Assorted Chocolate Dipped Ice Cream Bars using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Assorted Chocolate Dipped Ice Cream Bars

1. Prepare of Pistachio - 1 serving.
2. It's 20 g of finely ground pistachio.
3. Prepare 15 ml of sweetened condensed milk.
4. You need 37 ml of heavy cream.
5. You need of Peanut Butter - 1 serving.
6. It's 20 g of creamy peanut butter.
7. You need 15 ml of milk.
8. It's 1/4 tsp of sugar.
9. You need pinch of salt.
10. Prepare 37 ml of heavy cream.
11. You need of Mixed Berries - 1 serving.
12. You need 20 g of any type of berries purée.
13. You need 15 ml of sweetened condensed milk.
14. It's 37 ml of heavy cream.
15. It's of Chocolate Coat - 3 servings.
16. It's 120 g of good quality dark chocolate.
17. Prepare 15 ml (1 tbsp) of coconut oil.

Have you ever eaten a chocolate dipped ice cream bar from Costco? Happily, that is exactly what these bars tasted like - creamy vanilla ice cream inside, dipped in rich homemade hard shell chocolate outside. This chocolate-dipped vanilla ice cream bar recipe gives Klondike Bars a run for their money. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate.

Assorted Chocolate Dipped Ice Cream Bars step by step

1. Flavor prepping: combine all ingredients except the heavy cream of 3 flavors respectively in 3 separate bowls. Mix using a whisk until well blended..
2. In another mixing bowl, beat the heavy cream until stiff peaks form and divide in 3 portions. Carefully using a rubber spatula, fold each portion of the whipped cream into each flavor bowl..
3. Pour into the ice cream moulds. Freeze for at least 4 hours..
4. Chocolate Coat: place the chocolate and coconut oil into a microwave safe bowl. Melt in the microwave using 15 second bursts. Stir well between each burst. There should be no lumps of chocolate or coconut oil remaining. Pour melted chocolate into a tall and skinny glass. Let cool slightly. Prep your working space with a baking sheet lined with parchment paper, it will get messy!.
5. Demould the ice cream. While holding the stick, immediately dip ice cream into melted chocolate then very gently shake the ice cream a bit so that coating will run through it without setting too thick. The chocolate coating should set in 30-60 seconds at room temp. If you have a warm kitchen and coating does not seem to set, open the freezer door and hold the ice cream “into the freezer” with the help of the stick. The chocolate coat will set in this cold temp fairly quickly..
6. Place the ice cream bars (on the baking sheet) into the freezer. After they've had a chance to firm back up for 60-90 minutes, serve or wrap them individually in aluminum foil and store in a freezer-safe container. Best eaten after 3 minutes out of the freezer..

Biting into a Magnum ice cream bar is basically a religious experience. A decadent combination of rich ice cream with a soft chocolaty coating. A beloved classic coated in a crunchy ruby cacao shell. Ice cream bars and cookie squares. There's a reason Klondike Bars are so well loved—the ice cream and chocolate that go into them are pretty quality stuff, at least by ice Mr.