Instructions

Step 1. Line an 8-inch square baking pan with parchment paper.

Step 2. Fold 1 cup of mini chocolate chips into the softened vanilla ice cream.

Step 3. Spread the ice cream evenly into the prepared pan and smooth the top.

Step 4. Sprinkle the chocolate cookie crumbs over the bottom layer if desired and press lightly.

Step 5. Freeze for at least 4 hours or until completely firm.

Step 6. Lift the frozen ice cream block from the pan and cut into rectangular bars.

Step 7. Insert wooden sticks into each bar and place them back in the freezer for 30 minutes.

Step 8. Melt the milk chocolate chips and coconut oil together until smooth.

Step 9. Dip each frozen ice cream bar into the melted chocolate, allowing the excess to drip off.

Step 10. Immediately sprinkle with mini chocolate chips and chocolate shavings before the coating sets.

Step 11. Place the coated bars on a parchment-lined tray and freeze until firm.

Step 12. Serve straight from the freezer and enjoy.

Storage and Reheating Tips

Store the ice cream bars in an airtight freezer-safe container for up to 2 months.

Place parchment paper between layers to prevent sticking.

Keep frozen until ready to serve.

Do not thaw completely before serving, as the chocolate coating may soften.

Avoid refreezing melted ice cream bars.

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Strawberry Ice Cream

This homemade Strawberry Ice Cream is creamy, refreshing, and bursting with real strawberry flavor. Made with fresh strawberries and a rich cream base, it’s a classic frozen dessert that’s perfect for warm weather and special occasions.

Ingredients

2 cups fresh strawberries, hulled and chopped

3/4 cup granulated sugar

2 cups heavy cream

1 cup whole milk

1 teaspoon vanilla extract

1 tablespoon lemon juice

Pinch of salt

Continue the instructions on the next page.