Chocolate Bark Ice Cream Garnish

You can make a traditional flavour like almond chocolate bark, but we like to get creative and use an infinite combination of fixins’ to flavour ours. We’ll give you some of our favourite combos in the printable recipe.

We don’t tend to eat sugar these days. So if you use organic ingredients, a sugar substitute such as Swerve and unsweetened nut butter, you could consider this a healthy chocolate bark! The fixins’ you add can contribute natural sugars that will sweeten it up.

Cacao is considered a superfood too so I don’t even think of this chocolate bark an indulgence!

Regular readers of Birdz of a Feather will know we love to upcycle. Hubs saves these segmented plastic serving trays from frozen dinners. Given the amount of chocolate you use, when the chocolate is poured into the tray it will create chocolate bark thins. Once frozen, it easily pops right out so you can break it apart.

We divide the fixings’ into each tray first. We also pour off 1/2 cup of chocolate so we can stir in the flavouring (ie. cinnamon or cayenne or mint etc.). Use 1/4 cup for each side.

If you do this recipe with kids, give them some trays and can let them create their own fixin’ combinations.

If you don’t want to disturb the distribution of ingredients when you pour, pour the chocolate slowly into a spoon and let if flow over to fill the tray.

Refrigerate each tray for 10 minutes immediately after pouring to start to set the chocolate.

We sometimes also pour the chocolate into silicone molds for a fun change. These molds are reminiscent of the happy/sad faces in front of the topiary in our garden.

Serve with the most interesting side facing up.

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