Ice Cream Bars
Get yourself some silicone ice cream moulds and make delicious ice cream bars.
Pre-freeze the silicone moulds.
Make you ice cream. I tried to make the base a little harder than normal to avoid melting and to keep the shape better.
After churning work quickly and fill the mould with the ice cream. You can either pipe the ice cream or just use a spatula or spoon to fill the moulds.
Use a spatula to even things out.
Add the sticks.
Wrap with plastic wrap and put in freezer overnight.
OK my first attempt failed. I used dark chocolate that I melted and dipped the ice cream bars in. The chocolate was too thick and it kind of slid of the ice cream.
My second attempt was much better. “Magic Shell” coating.
What you do is melt the chocolate with coconut oil. This makes it thinner and much easier to work with. It will harden and set very fast and you will get that perfect thin crust.
For 10-12 ice cream bars (I’m not sure here sorry)
Coconut oil 200g
Slowly melt the chocolate and coconut oil. I prefer to use the microwave. Take out and stir every 30 seconds until melted and smooth. You can use any kind of chocolate here and please use the flavourless coconut oil if you don’t want the coconut flavour.
Pour into a thin container a little larger that your ice cream bars. I used a tall glass.
Take the ice cream from the mould and dip in the chocolate.
Place on a cold tray.
If you want to add some toppings work very fast and sprinkle or dip in your topping. I used crushed nuts.
Then back in the freezer or eat directly.
Ingredients for the ice cream
|Ingredient||Weight (g)||Amount (%)|
|Skim milk powder||60.0||5.85|