Step-by-Step Guide to Make Quick Assorted Chocolate Dipped Ice Cream Bars
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Assorted Chocolate Dipped Ice Cream Bars. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Assorted Chocolate Dipped Ice Cream Bars, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Assorted Chocolate Dipped Ice Cream Bars delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Assorted Chocolate Dipped Ice Cream Bars is 3 flavors. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Assorted Chocolate Dipped Ice Cream Bars using 17 ingredients and 6 steps. Here is how you cook it.
These homemade magnum-inspired ice cream bars are creamy and full of flavors. Here we have Pistachio, Peanut Butter and Berries because why have one flavor when you can make three 😁
Ingredients and spices that need to be Take to make Assorted Chocolate Dipped Ice Cream Bars:
- Pistachio - 1 serving
- 20 g finely ground pistachio
- 15 ml sweetened condensed milk
- 37 ml heavy cream
- Peanut Butter - 1 serving
- 20 g creamy peanut butter
- 15 ml milk
- 1/4 tsp sugar
- pinch salt
- 37 ml heavy cream
- Mixed Berries - 1 serving
- 20 g any type of berries purée
- 15 ml sweetened condensed milk
- 37 ml heavy cream
- Chocolate Coat - 3 servings
- 120 g good quality dark chocolate
- 15 ml (1 tbsp) coconut oil
Instructions to make Assorted Chocolate Dipped Ice Cream Bars
- Flavor prepping: combine all ingredients except the heavy cream of 3 flavors respectively in 3 separate bowls. Mix using a whisk until well blended.
- In another mixing bowl, beat the heavy cream until stiff peaks form and divide in 3 portions. Carefully using a rubber spatula, fold each portion of the whipped cream into each flavor bowl.
- Pour into the ice cream moulds. Freeze for at least 4 hours.
- Chocolate Coat: place the chocolate and coconut oil into a microwave safe bowl. Melt in the microwave using 15 second bursts. Stir well between each burst. There should be no lumps of chocolate or coconut oil remaining. Pour melted chocolate into a tall and skinny glass. Let cool slightly. Prep your working space with a baking sheet lined with parchment paper, it will get messy!
- Demould the ice cream. While holding the stick, immediately dip ice cream into melted chocolate then very gently shake the ice cream a bit so that coating will run through it without setting too thick. The chocolate coating should set in 30-60 seconds at room temp. If you have a warm kitchen and coating does not seem to set, open the freezer door and hold the ice cream “into the freezer” with the help of the stick. The chocolate coat will set in this cold temp fairly quickly.
- Place the ice cream bars (on the baking sheet) into the freezer. After they've had a chance to firm back up for 60-90 minutes, serve or wrap them individually in aluminum foil and store in a freezer-safe container. Best eaten after 3 minutes out of the freezer.
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