Chocolate Caramel Ice Cream Bars

These chocolate caramel ice cream bars have creamy chocolate ice cream, chewy caramel sauce, and a crisp chocolate shell.

Ingredients

Ice Cream Base:

• Condensed milk: Sweetens and prevents iciness.
• Heavy cream: Whipped to soft peaks for a creamy texture.
• Cocoa powder: Adds rich chocolate flavour.
• Vanilla paste or extract: Enhances the overall taste.

Toppings:

• Caramel sauce: Homemade or store-bought.
• Semi-sweet dark chocolate: Whittaker’s 50% is my favourite.
• Coconut oil: Ensures the chocolate is easy to dip and creates a crisp shell.

Equipment You’ll Need

• Silicone Ice Cream Molds: Easy to unmold without damaging the ice cream.
• Popsicle Sticks: To hold your bars.
• Tall Glass or Jar: Perfect for dipping the bars into the chocolate coating.

Step-by-Step Instructions

1. Make the No-Churn Chocolate Ice Cream

• In a large mixing bowl, whip the heavy cream with cocoa powder and vanilla until stiff peaks form. Be careful not to overmix.
• Gently fold in the condensed milk until fully incorporated.
• Spoon the mixture into your ice cream molds, insert the popsicle sticks, and freeze for at least 8 hours, or until solid.

2. Add the Caramel Layer

• Once the ice creams are frozen solid, remove them from the molds.
• If your caramel is stiff, warm it gently until it’s pourable. Drizzle the caramel over the rounded side of each ice cream bar, letting any excess drip off onto a wire rack placed over a bowl.
• Place the caramel-coated bars on parchment paper and return them to the freezer for 30 minutes to set.

3. Prepare the Magic Shell

• Let the chocolate cool slightly before dipping.
• Melt the chocolate and coconut oil together in the microwave, using 20-second intervals and stirring after each one. Once nearly melted, stir until smooth.

4. Dip the Ice Cream Bars

• Pour the melted chocolate mixture into a tall glass or jar.
• One by one, dip each ice cream bar into the chocolate, ensuring it’s fully coated. Allow the excess chocolate to drip off before placing the bar on a parchment-lined tray.
• The chocolate will set within about a minute. Once dipped, return the bars to the freezer for at least an hour before serving.

Tips for Success

• Work quickly: Ice cream melts fast, so keep your caramel and chocolate ready to go before unmolding.
• Chill everything: Freeze the caramel-coated bars thoroughly before dipping to ensure the chocolate sets quickly.
• Leftover magic Shell: Store leftover chocolate coating in a jar in the fridge for up to 3 weeks. Reheat gently before using.

Other flavour ideas

The world is your oyster when it comes to ice cream bar flavours!

1. Strawberry and White Chocolate Bars: Swap the chocolate ice cream for vanilla and drizzle with strawberry sauce before dipping in white chocolate.
2. Coffee Caramel Bars: Add instant espresso powder to the ice cream base for a mocha twist.
3. Cookie Crumble: Stir crushed cookies or brownies into the ice cream base for extra texture.

Chocolate Caramel Ice Cream Bars

Elien

These chocolate caramel ice cream bars have creamy chocolate ice cream, chewy caramel sauce, and a crisp chocolate shell.

4.80 from 5 votes

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Additional Time 10 hours hrs

Total Time 10 hours hrs 40 minutes mins

Course Dessert

Cuisine American, New Zealand

Servings 8

Calories 438 kcal

Equipment

• Mini Skater 8- Cavities White Silicone Ice cream Bar Mold Reusable DIY Classic Shape Ice cream Makers with 50Pcs Wooden Sticks for Homemade Ice cream,1PCS

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 250 g heavy cream
• 200 g sweetened condensed milk
• 2 1/2 Tablespoons cocoa powder
• 1 teaspoon vanilla paste or extract

Toppings

• 100 g caramel sauce
• 250 g semi-sweet dark chocolate
• 40 g coconut oil

Instructions

 

• Whip the cream with the cocoa powder and vanilla until stiff peaks form, but take care not to overmix. Fold through the condensed milk.
• Spoon the mixture into ice cream moulds, add in the popsicle sticks and freeze the ice creams for at least 8 hours until fully frozen.
• Once the ice creams are frozen solid, remove them from their moulds. Place a wire rack or similar, over a bowl.
• If your caramel is very stiff, gently warm it first until it's more pourable before drizzling over the ice cream.
• Grab an ice cream bar and drizzle the caramel sauce over the rounded side of the ice cream until it is coated. Place it on the rack and let any excess caramel drip off for a minute. Then, place the caramel-coated ice creams on parchment paper and in the freezer while you continue with the rest.
• In a microwave, melt together the chocolate and oil, in 20-second increments, stirring after each time. Once it's nearly all melted, remove it from the microwave and keep stirring to further melt and combine it. Let it cool down a bit.
• Pour the chocolate mixture into a tall glass or jar, wide enough to fit the ice cream bars. One a time, dip the ice cream into the chocolate and let the chocolate mixture coat it completely.
• Remove the ice cream bars and let the excess chocolate drip off. The chocolate should stiffen within around a minute. Place the finished ice creams back in the freezer. Let the ice creams freeze again for another hour before serving. The ice cream bars can be wrapped up or stored in an airtight container in the freezer for up to a month.
• Leftover magic shell can be stored in a jar in the fridge for up to three weeeks. Gently warm it until liquid again to use.

Nutrition

Serving: 1ice cream barCalories: 438kcalCarbohydrates: 42gProtein: 5gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 8gCholesterol: 47mgSodium: 90mgFiber: 3gSugar: 37g

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