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Chocolate Caramel Ice Cream Bars

These chocolate caramel ice cream bars have creamy chocolate ice cream, chewy caramel sauce, and a crisp chocolate shell.

Making fancy ice cream bars is my new favourite hobby! This chocolate and caramel ice cream bar is a classic flavour combo.

birds eye view of cream bar

The ice cream base is a no-churn version with whipped cream and condensed milk. The condensed milk stops the ice cream from becoming icy.

It’s topped with a homemade caramel sauce, (or use store-bought if you wish) and dipped in a chocolate shell.

The ingredients

For the chocolate caramel ice cream bars, you will need –

Ice cream

Toppings

  • Caramel sauce. I love using my thick homemade caramel sauce. It stiffens after it has been kept in the fridge, so I gently warm it up before drizzling it over the ice cream bars.
  • Semi-sweet dark chocolate – I use Whittaker’s 50% dark chocolate.
  • Coconut oil – This keeps the chocolate a little runnier for easy dipping, and once it sets on the cold ice cream it becomes nice and crisp.
bitten icecream

Equipment

You will need ice cream bar moulds. I use silicone ice cream moulds because they’re easy to remove the ice cream bars from. This recipe makes 6-8 ice creams, depending on the size of the moulds.

If you only have a set of 4 ice cream moulds, the leftover ice cream mixture can be stored in the fridge until the first ice cream bars have frozen. Remove them from the moulds and then fill the next lot.

The caramel sauce

I love using this homemade buttery caramel sauce recipe. It’s really quick to make and uses only 4 ingredients. Sugar, butter, heavy cream and salt. Once it settles on the ice cream it becomes chewy and thick.

If you don’t want to make your own, you can use a store-bought caramel sauce instead.

The ice cream bars

No-churn chocolate ice-cream

Firstly whip the cream with the cocoa powder and vanilla until stiff peaks form, but take care not to overmix.

Fold through the condensed milk.

Spoon the mixture into ice cream moulds, add in the popsicle sticks and freeze the ice creams for at least 8 hours until fully frozen.

chocolate ice cream in popsicle moulds

Caramel

Once the ice creams are frozen solid, remove them from their moulds.

Place a wire rack or similar, over a bowl.

If your caramel is very stiff, gently warm it until it’s more pourable. Grab an ice cream bar and drizzle the caramel sauce over the rounded side of the ice cream until it is coated. Place it on the rack and let any excess caramel drip off for a minute. Then, place the caramel-coated ice creams on parchment paper and in the freezer while you continue with the rest.

caramel dripping on ice cream

The magic shell

In a microwave, melt together the chocolate and oil, in 20-second increments, stirring after each time. Once it’s nearly all melted, remove it from the microwave and keep stirring to further melt and combine it.

Pour the chocolate mixture into a tall glass or jar, wide enough to fit the ice cream bars. One a time, dip the ice cream into the chocolate and let the chocolate mixture coat it completely.

Remove the ice cream bars and let the excess chocolate drip off. The chocolate should stiffen within about a minute. Place the finished ice creams back in the freezer.

ice cream dipped into glass of chocolate

Let the ice creams freeze again for another hour before serving.

Storing

The ice cream bars can be wrapped up or stored in an airtight container in the freezer for up to a month.

Other flavour ideas

The world is your oyster when it comes to ice cream bar flavours!

birds eye view of chocolate coated ice cream bar with caramel showing
ice cream bar on parchment paper

Chocolate Caramel Ice Cream Bars

Yield: 8
Prep Time: 25 minutes
Cook Time: 15 minutes
Additional Time: 10 hours
Total Time: 10 hours 40 minutes

These chocolate caramel ice cream bars have creamy chocolate ice cream, chewy caramel sauce, and a crisp chocolate shell.

Ingredients

  • 250ml heavy cream
  • 200g sweetened condensed milk
  • 2 1/2 Tablespoons cocoa powder
  • 1 teaspoon vanilla paste or extract

Toppings

Instructions

  1. Whip the cream with the cocoa powder and vanilla until stiff peaks form, but take care not to overmix. Fold through the condensed milk.
  2. Spoon the mixture into ice cream moulds, add in the popsicle sticks and freeze the ice creams for at least 8 hours until fully frozen.
  3. Once the ice creams are frozen solid, remove them from their moulds.
  4. Place a wire rack or similar, over a bowl.
  5. Grab an ice cream bar and drizzle the caramel sauce over the rounded side of the ice cream until it is coated. Place it on the rack and let any excess caramel drip off for a minute. Then, place the caramel-coated ice creams on parchment paper and in the freezer while you continue with the rest. If your caramel is very stiff, gently warm it first until it's more pourable before drizzling over the ice cream.
  6. In a microwave, melt together the chocolate and oil, in 20-second increments, stirring after each time. Once it's nearly all melted, remove it from the microwave and keep stirring to further melt and combine it. Let it cool down a bit.
  7. Pour the chocolate mixture into a tall glass or jar, wide enough to fit the ice cream bars. One a time, dip the ice cream into the chocolate and let the chocolate mixture coat it completely.
  8. Remove the ice cream bars and let the excess chocolate drip off. The chocolate should stiffen within around a minute. Place the finished ice creams back in the freezer. Let the ice creams freeze again for another hour before serving. The ice cream bars can be wrapped up or stored in an airtight container in the freezer for up to a month.

Leftover magic shell can be stored in a jar in the fridge for up to three weeeks. Gently warm it until liquid again to use.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 438Total Fat: 28gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 90mgCarbohydrates: 42gFiber: 3gSugar: 37gProtein: 5g

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