Chocolate Dipped Vanilla Ice Cream Bars

I have had so much fun experimenting with popsicles lately.  With temperatures rising this week to 115, the thought of turning on my oven to bake, was not appealing.  Popsicles were all I could think about.  I recently ate a coconut popsicle at my parents’ house, and it was so good, I set out to recreate it at home.  Jeff does not do coconut, though, so I made him some vanilla ice cream bars instead.  I am so glad I did, because those were the ones I ended up liking the best.

Have you ever eaten a chocolate dipped ice cream bar from Costco? I love them and have a hard time resisting buying one whenever I shop there. Happily, that is exactly what these bars tasted like – creamy vanilla ice cream inside, dipped in rich homemade hard shell chocolate outside, and topped with chopped roasted almonds or not depending on what you prefer.

The chocolate these are dipped in is actually homemade Magic Shell which is basically chocolate that hardens when it comes into contact with something cold like ice cream.  Jeff loves Magic Shell on his ice cream so I’ve been meaning to try making my own for a long time.  Turns out it only contains 2 ingredients, chocolate chips and coconut oil and is super quick to make.  I don’t think I will ever buy it again. If you buy good quality chocolate chips, the taste is very rich and chocolaty, and is the best thing about these ice cream bars.

They are pretty easy to make as long as you follow the directions exactly.  I had to make them a couple of times before I was able to get the magic shell to stick.  I realized it was because I hadn’t waited long enough for the chocolate to cool off and the popsicles were too melty after removing them from the popsicle molds.  The trick was to place the popsicles back in the freezer overnight so that they were extremely cold when I dipped them, and to make sure the chocolate had cooled for at least an hour.  Using a plate that had been in the freezer to place them on after dipping really helped too. When I tried it again using those techniques, it worked perfectly.  If you are a fan of ice cream bars or Magic Shell, I hope you will give these a try.  They are a real treat on a hot summer day, and are going to be on my summer bucket list from now on!

Copycat Magic Shell recipe from Gimme Some Oven

• Servings: 6-8
• Time: 1 hour 15 minutes
• Difficulty: easy
• Print

For the Vanilla Ice Cream (read through the recipe first as there are several steps involved that include freezing overnight):

• 1 1/2 c heavy cream
• 1/2 c half and half
• 1/4 c sugar
• 1 tsp. vanilla

1. Stir together all ingredients until blended.
2. Pour into popsicle molds.
3. Insert sticks.
4. Freeze overnight.  (Also freeze a couple of plates or cookie sheet to use when you are dipping popsicles in chocolate).
5. To unmold popsicles, run warm water over the bottom of the mold for about 10-15 seconds.  Take out popsicles and place in a plastic baggy not touching each other, seal it, and freeze overnight or at least until the popsicles are completely frozen again.

For the Chocolate Magic Shell:

• 1 c good quality semi-sweet chocolate chips
• 2 T coconut oil (not hard-pressed for less coconut taste)

1. Place chocolate chips and coconut oil in a microwavable dish.
2. Heat in microwave for 30 seconds.  Stir.
3. Place back in microwave and heat at 10 second intervals, stirring after each time until chocolate is melted (keep in mind if any water touches chocolate it will freeze up).
4. After chocolate is melted, set aside to cool for 1 hour before using.
5. Can be kept at room temperature for up to 1 month.  If it hardens, melt again in microwave at 10 second intervals, and cool for 1 hour before using.

To Dip Popsicles:

1. When popsicles have been unmolded and refrozen and Chocolate Magic Shell has been made and cooled at least an hour, take out frozen plate or cookie sheet and line with parchment paper.
2. Pour chocolate into a narrow mug or pitcher tall enough and wide enough for a popsicle to fit in it.
3. Take out 1 popsicle at a time from freezer, dip in the chocolate, and quickly sprinkle with chopped almonds if desired.  Place on frozen plate and place in freezer, while getting out next popsicle to dip.  Repeat process until all popsicles are dipped, placing each one on frozen plate or cookie sheet in freezer after dipping.
4. When all are dipped, and the chocolate is hardened, place popsicles in a baggy and seal.  Freeze for at least a couple of hours before serving.
5. When ready to serve, take out of freezer, and eat immediately.

Recipe from Cook AZ I Do

 

 

 

 

 

 

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