Mini Chocolate-Dipped Ice Cream Bars

5 from 1 vote

Mini Chocolate-Dipped Ice Cream Bars

Mini chocolate-dipped ice cream bars are perfect for summer heat. These no-churn mini bars are rich, creamy, refreshing, and surprisingly easy to make, without sweetened condensed milk.

Prep Time20

Cook Time5

Chilling and Freezing Time8 30

Total Time8 55

Course: 4th of July, Dessert

Cuisine: 4th of July, American

Servings: servings

Calories: 296kcal

Author: Chula King

Equipment

Silicone mold with sticks
piping bag
Dry Florist Foam for a stand to hold dipped ice cream bars

Ingredients

Ice Cream Base

¼ cup (2 ounces) whole milk (See Tip 1)
¼ cup (1.75 ounces) granulated sugar
1 tablespoon (0.25 ounces, 7 grams) nonfat dry milk powder (See Tip 2)
1 teaspoon 0.18 ounces) vanilla extract
¼ teaspoon Kosher salt
¾ cup (6 ounces) heavy cream, chilled

Magic Shell

1 cup (6 ounces) semisweet chocolate chips
¼ cup (2 ounces) refined coconut oil (See Tips 3 and 4)

Instructions

Make the Ice Cream Base

Add the milk and sugar to a microwave-safe measuring cup. Heat in the microwave on high power for 20-25 seconds. Whisk to dissolve the sugar. Add the nonfat dry milk powder, salt, and vanilla extract. Whisk to combine. Chill in the refrigerator for about 30 minutes.
In a chilled mixing bowl, beat the heavy cream to stiff peaks using a handheld mixer, about 1 to 2 minutes.
Fold the chilled milk mixture into the whipped cream. Transfer to a piping bag or Ziploc bag. Snip off the end to form an opening of between ¼ and ½ inch.
Pipe the mixture into 8 silicone molds (1.5 x 2.75 inches each). Tap the molds firmly on the counter to remove air bubbles. Use a small offset spatula to level the tops so the mixture is flush with the mold edges. Wipe any excess from the mold rims for a clean finish.
Gently insert a wooden stick into each mold about 1½ to 1¾ inches deep, leaving 2 to 2¼ inches exposed. (See Tip 5)
Place the filled molds on a sheet pan for support and freeze for at least 8 hours or overnight, until they are completely firm.

Magic Shell

Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat for 30 seconds at full power; stir. Heat for additional 15-second increments until fully melted.
Transfer the Magic Shell mixture to a tall glass or jar with an opening of approximately 2 ½ inches. Let cool to room temperature. (See Tips 6 and 7)
Gently remove the frozen bars from the silicone molds.
Dip each bar into the magic shell, turning to coat all sides. Let the excess drip off. Stand dipped bars upright in dry floral foam, a slotted rack, or your preferred stand until the shell sets, about 1 minute.
Once dipped, return bars to the freezer in a single layer (or individually wrapped) until ready to serve. Enjoy straight from the freezer!
Yield: 8 Mini Chocolate-Dipped Ice Cream Bars

Video

Notes

For the best texture, use whole milk. Low-fat and skim milk can be used as a substitute, but the texture will not be as creamy or firm.
The nonfat dry milk provides extra protein, which helps the structure.
Refined coconut oil doesn't have a coconut taste, so I prefer it to the unrefined coconut oil.
Coconut oil tends to separate if stored in a warm environment. If it has separated, stir the coconut oil together before using.
If the mixture is too soft to hold the sticks parallel to the surface, freeze the filled molds for 15–20 minutes before inserting.
I used a 12-ounce mason jar with a 2 ½-inch opening. This was perfect!
If the Magic Shell is too warm, it will melt the ice cream when dipped. I used my laser thermometer to measure the temperature, which should be between 86°F and 75°F.

Nutrition