We were inspired by these ice cream pops from La Chocolate in Melbourne, Australia to make our own. You can also dip frozen bananas.
We were unable to find uncoated ice cream bars, and were just as happy to use uncoated frozen yogurt bars. However, you can just as easily purchase chocolate-coated ice cream bars and re-dip them—ideally in a different “color” of chocolate for a double-dip effect.
RECIPE: CHOCOLATE-COVERED ICE CREAM
dark, white or milk)
Photo courtesy La Chocolate | Australia.
1. KEEP ice cream in the coldest part of the freezer until ready to use. When ready to begin, line a baking sheet with wax paper.
2. MELT chocolate and oil in the microwave or over a double boiler, stirring thoroughly to combine. Let cool to room temperature; dip the bars and place on wax paper.
3. QUICKLY sprinkle on the decorations and return bars to the freezer to set. Wrap each in plastic wrap until ready to serve.
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