Dove Ice Cream Bar Recipe

Name: Dove Ice Cream Bar
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 bars
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 1 vanilla bean, split and scraped (or 2 tsp vanilla extract); 5 large egg yolks; 1/4 tsp salt; 8 oz dark chocolate (60-70% cacao), finely chopped; 2 tbsp coconut oil or vegetable oil

American · Dessert · 40 min total

Dove Ice Cream Bar recipe videos

A homemade version of the classic Dove ice cream bar, featuring a rich vanilla ice cream center coated in a thick layer of dark chocolate.

30
min prep

10
min cook

6
servings

520
kcal/serving

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
5 large egg yolks
1/4 tsp salt
8 oz dark chocolate (60-70% cacao), finely chopped
2 tbsp coconut oil or vegetable oil

Instructions

In a medium saucepan, combine heavy cream, milk, and half of the sugar. Add vanilla bean pod and seeds (or extract). Heat over medium until steaming, not boiling.
In a bowl, whisk egg yolks with remaining sugar and salt until pale and thick.
Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170°F). Do not boil.
Strain custard through a fine-mesh sieve into a bowl. Discard vanilla pod. Cool to room temperature, then refrigerate until cold, at least 4 hours or overnight.
Churn the cold custard in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan lined with plastic wrap, smooth top, and freeze until firm, at least 4 hours.
When ice cream is firm, line a baking sheet with parchment. Remove ice cream from pan, unwrap, and cut into 6 equal bars. Place on baking sheet and freeze for 1 hour.
In a heatproof bowl, combine chopped chocolate and oil. Microwave in 30-second bursts, stirring, until melted and smooth. Let cool slightly.
Working quickly, dip each frozen bar into the chocolate, letting excess drip off. Return to parchment-lined sheet. Freeze until chocolate sets, about 15 minutes.
Serve immediately or store in an airtight container in the freezer for up to 2 weeks.

Tips

For a crunchier coating, use tempered chocolate. For ease, this recipe uses a simple melted chocolate with oil.
If the chocolate starts to thicken while dipping, reheat gently in the microwave.
To prevent melting, work in batches and keep remaining bars in the freezer.

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