Ingredients

For the chocolate ice cream filling:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 150 g dark chocolate (melted & cooled)
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

For the chocolate coating:

• 250 g milk chocolate (or dark, your choice)
• 2 tbsp coconut oil (for smooth coating)

 Instructions

1. Make the chocolate base

1. In a saucepan, whisk together milk, cream, cocoa powder, and half the sugar.
2. Heat on medium until warm (not boiling).

2. Prepare custard

1. In a bowl, whisk egg yolks with remaining sugar until pale.
2. Slowly pour warm mixture into yolks while whisking (tempering).
3. Return mixture to saucepan.

3. Cook the custard

• Cook on low heat, stirring constantly, until it thickens slightly (coats back of spoon, ~170–175°F / 77–80°C).
• Do NOT boil.

4. Add chocolate

• Remove from heat and stir in melted chocolate, vanilla, and salt.
• Mix until smooth.

5. Chill

• Cover and refrigerate for at least 4–6 hours (or overnight).

6. Churn & freeze

• Churn in ice cream maker until thick.
• Pour into molds or a lined tray. Insert sticks.
• Freeze 6–8 hours until solid.

7. Make chocolate coating

• Melt chocolate + coconut oil until smooth.

8. Coat the bars

• Remove frozen bars from molds.
• Dip quickly into melted chocolate.
• Let set on parchment paper (hardens in seconds).

 Storage

• Store in airtight container in freezer.
• Best within 2–3 weeks.

Nutrition Information (Per Bar, approx.)

(Based on 8 bars total)

• Calories: ~320–380 kcal
• Fat: 22–26 g
• Saturated fat: 13–16 g
• Carbohydrates: 28–32 g
• Sugar: 24–27 g
• Protein: 4–6 g

 Q&A

1. Can I make this without eggs?

Yes! Skip custard and mix:

• 2 cups cream + 1 can sweetened condensed milk + cocoa + melted chocolate
  Freeze directly (no churning needed).

2. No ice cream maker?

• Pour mixture into a tray
• Freeze and stir every 30–45 minutes (3–4 times)
• Then mold and freeze fully

3. How to make it softer/creamier?

• Add 1–2 tbsp corn syrup or honey
• Use higher-fat cream
• Avoid over-freezing uncovered

4. Chocolate coating cracking?

• Add more coconut oil
• Let bars sit 1 minute before dipping

5. Can I make it dairy-free?

Yes:

• Use coconut milk + almond milk
• Use dairy-free chocolate

6. Why is my ice cream icy?

• Not enough fat
• Not churned properly
• Frozen too slowly

7. Flavor variations

• Add peanut butter swirl
• Add crushed cookies
• Use white chocolate coating
• Add espresso powder for mocha flavor

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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