Who knew that making chocolate-covered ice cream squares (aka Klondike bars) at home would be so easy??? The secret is mixing coconut oil into the chocolate. The oil helps prevent the chocolate from seizing when it comes into contact with the ice cream. I think it also adjusts the freezing and melting point of the chocolate, which produces that beautiful shell that coats the ice cream. I’m planning on selling these at the Central FL Food Blogger Bake Sale tomorrow. I’ve tested the ice cream in a cooler packed with ice, and I believe they will stay frozen during the bake sale. If not, I’ll be cleaning up a cooler of ice cream soup tomorrow afternoon.
I found the recipe for the chocolate shell at Mind Over Batter, who has a great tutorial. There are lots of tips in the comments section. Here are a few of my own:
1) Freeze the baking sheets before placing the ice cream on them. This will help prevent melting.
2) Always place the ice cream squares on a clean sheet of waxed paper. Things work much easier when the waxed paper isn’t lifting off the pan because the ice cream is sticking to it.
3) Definitely double dip the ice cream. This produces a higher shell-to-ice cream ratio, and who wouldn’t love that? Don’t wait too long for the second dipping. I did mine on separate days, which is why you can see two distinct layers of chocolate (see below picture.) Double dipping also smooths out the surface.
4) Between dips, patch up any leaks with more chocolate. I left out this crucial step once, and the second dipping did not seal up the leaks. I was left with an irreparable (albeit delicious) mess in the freezer.
ice cream adapted from Ben and Jerry’s
shell adapted from Mind Over Batter
Note: For better results, freeze the baking sheets before placing ice cream squares on them. Always transfer ice cream to clean waxed paper. To avoid drips on the squares, place them on the waxed paper furthest from you first.
- For the ice cream: Warm up milk in a saucepan to 170 degrees, stirring occasionally. Do not let milk boil. While the milk heats up, whisk sugar, eggs, and vanilla bean seeds in a medium bowl. Very gradually drizzle milk into the egg mixture, whisking continuously. You do not want the egg to start cooking when the milk gets mixed in. Whisk in the heavy cream. Chill for an hour, or until cool to the touch.
- Line a 9x9” baking pan with waxed paper, making sure the waxed paper goes up the sides of the pan by about 1½ inches. Pour cream mixture into an ice cream mixer and churn according to the manufacturer’s directions. Scoop ice cream into lined baking pan, spreading evenly and smoothing out the top. Freeze until solid, about 2 hours.
- Lift ice cream out of the baking pan and cut into 3” squares. Place ice cream squares on a waxed paper-lined baking sheet. Place back in the freezer.
- For the shell: Melt chocolate in the top of a double boiler over simmering water until completely melted. Stir in the coconut oil. Pour into a deep, bowl. Let cool to room temperature. Line a second baking sheet with waxed paper. Dip ice cream squares in chocolate and place on clean waxed paper. Freeze for 20 minutes. With a spoon or a knife, patch up any leeks in the bars with more chocolate. Return bars to freezer for another 10 minutes.
- Dip ice cream squares again, making sure to cover the entire surface. Transfer them to a baking sheet lined with clean waxed paper. Freeze until solid.