Serious Eats: Recipes

Homemade Chocolate Covered Ice Cream Bars

Make sure your ice cream is good and cold; keep it in the coldest part of your freezer for as long as possible before you start. If you're buying just prior to making the bars, don't be shy about reaching into the back of the shelf to get one that's frozen solid.

This recipe can be varied endlessly, but the basic rendition outlined below is always a winner. If you don't have wooden sticks handy, no worries—they just end up closer to an Eskimo Pie. I like to sprinkle a little sea salt on the chocolate as it sets up.

Can be kept in the freezer for up to 1 week.

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