Chocolate Ice-cream Bars

9 Icecream bar
35 min

I love ice cream bars, especially chocolate ice-cream bars! Be it summer or winter, I will never say no to them. These frozen treats know no season. They are prefect to cool down during summer or to have it on a cold Christmas night next to a fire!

So here is an easy recipe for homemade chocolate ice cream bars decorated as cute reindeers. You won’t need an ice-cream make these. They are also eggless. You can even have your kids decorate these cute bars on Chrsitmas eve!

Also check out our other fun Christmas desserts :

Christmas Tree Cupcakes

Cranberry Orange Bread

Star Bred

Hot Chocolate Cookie Cups

A high quality chocolate such as Lindt would definitely make this ice-cream taste even better and you will get a smoother coating. But you can go with any chocolate of your choice. I used Hershey’s semi-sweetened chocolate chips.

When it comes to what ice cream flavors to use, you are only limited by your imagination. You can using any fruit flavors like raspberry, strawberry, or cherry. You can check out our no churn blueberry ice cream recipe, which is very similar to this one!

Besides fruit flavors, you can also try coffee, mint or white chocolate.

Watch this video to see exactly how to decorate this chocolate bars!

Chocolate Ice-cream Bars
Recipe details
  • 9  Icecream bar
  • Prep time: 35 Minutes Cook time: 0 Minutes Total time: 35 min
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  • 1 can Condensed milk (300 g)
  • 2 1/3 cup Heavy cream
  • 3 tsp Cocoa powder
  • 3 tbsp Water
  • 600 grams Semi-sweet chocolate (chips or tiles) If using unsweetened, then add required amount of sugar to taste
  • 1 tsp Natural vanilla extract (optional)
  • 6 tbsp Oil
Chocolate Ice-Cream Bars
Add cocoa powder and water to a small sauce pan.
On low heat, keep stirring continuously till all the cocoa is mixed well and you see no lumps
Once mixed well, add 1/3 cup of heavy cream and mix again.
You can add in the vanilla extract, though this is optional
Once you get a thick syrup, take if off heat and let it cool to room temperature
Take the rest of the heavy cream in a large bowl and beat it using a handheld electric beater till you get stiff peaks
Add the condensed milk and the prepared chocolate syrup.
Gently fold in everything with a spatula. Don't stir as this could deflate the whipped up cream.
Set up the ice cream mold ready with the ice cream stick inserted in it.
Pour the ice cream mixture into the mold.
Scrape off any extra filling with a knife or any flat surface.
Cover the mold and freeze for atleast 8 hours/ overnight.
Dipping Chocolate
The next day, take the chocolate chips and oil in a small bowl.
Heat in microwave for 30 seconds and then mix.
Heat another 10 seconds and mix again
Repeat this till all the chocolate is mixed in and you see no lumps. Alternatively, you can melt the chocolate over a water bath as well
Let the chocolate cool to room temperature
While the chocolate is cooling, lets take the ice cream bars out of the mold.
To make it easier, run the mold under warm water and then carefully remove the ice cream bars
Place them on a tray lined with parchment paper and pop it in the freezer to let the ice cream bar firm up
Move the cooled chocolate to a tall glass or container. The container needs to be deep enough to immerse the ice cream bars.
Dip the ice cream bars in the chocolate and shake it off a bit to let the extra chocolate drain off to leave behind a thin coat/shell of chocolate.
Just before the chocolate hardens around the ice cream bars, you can add any decors like sticking the pretzel, candy eyes and red M&M's to make Rudolf the Red-Nose-Reindeer
The chocolate should harden within 15 to 20 seconds.
Pop it back in the freezer or you can enjoy these right away.
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