Vanilla Ice Cream Bar Recipe

Name: Vanilla Ice Cream Bar
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 bars
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 1 vanilla bean (or 2 tsp vanilla extract); 5 large egg yolks; 1/4 tsp salt; 8 wooden ice cream sticks; 1 1/2 cups semisweet chocolate chips; 3 tbsp coconut oil

American · Dessert · 45 min total

Vanilla Ice Cream Bar recipe videos

A classic homemade vanilla ice cream bar coated in a crisp chocolate shell, perfect for a nostalgic treat.

30
min prep

15
min cook

8
servings

480
kcal/serving

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean (or 2 tsp vanilla extract)
5 large egg yolks
1/4 tsp salt
8 wooden ice cream sticks
1 1/2 cups semisweet chocolate chips
3 tbsp coconut oil

Instructions

In a medium saucepan, combine heavy cream, milk, and half of the sugar. Split the vanilla bean lengthwise and scrape seeds into the cream mixture; add the pod. Heat over medium until steaming, do not boil.
In a bowl, whisk egg yolks with remaining sugar and salt until pale. Slowly pour about 1 cup of hot cream into yolks while whisking, then pour yolk mixture back into saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon (170°F). Do not let it boil.
Strain custard through a fine-mesh sieve into a bowl. Stir in vanilla extract if using. Cool to room temperature, then refrigerate at least 4 hours or overnight.
Churn custard in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm, about 4 hours.
Line a baking sheet with parchment paper. Scoop ice cream into 8 equal portions and shape into rectangular bars around wooden sticks. Place on sheet and freeze until solid, at least 2 hours.
Make chocolate shell: Melt chocolate chips and coconut oil in a microwave in 30-second bursts, stirring until smooth. Let cool slightly.
Working quickly, dip each frozen bar into chocolate, letting excess drip off. Place back on parchment. Freeze for 10 minutes to set. Serve immediately or store in freezer.

Tips

For a thicker chocolate shell, double dip after the first layer sets.
Store bars in an airtight container in the freezer for up to 2 weeks.
If you don't have an ice cream maker, use a no-churn method with whipped cream and sweetened condensed milk.

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