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homemade ice cream bars on a white plate
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5 from 11 votes

Ice Cream Bars

These homemade ice cream bars are incredible. And they are super easy to make using just a few ingredients. If you love chocolate and you love ice cream, you will love these!
Prep Time10 mins
Cook Time0 mins
Freezing Time8 hrs
Total Time8 hrs 10 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cold, summer, sweet
Servings: 16 people
Calories: 325kcal
Author: Matt Taylor


  • Cakesicle/popsicle molds
  • Bowls
  • glass
  • spoon
  • Sheet pan with parchment paper or silicone mat


  • 2 cups heavy whipping cream 473ml
  • 1 14- oz can of sweetened condensed milk 396g
  • 1 tsp vanilla extract 5ml
  • 2 cups chocolate chips or bars semi-sweet, milk, dark, etc.
  • 1/4 cup of oil canola, olive, coconut, etc.
  • Nuts coconut flakes, sprinkles, etc. (optional)


  • In a medium bowl mix together the heavy cream, sweetened condensed milk, and optional vanilla extract.
  • Put the stick in the popsicle molds and then fill them up with the ice cream base. Freeze the ice cream base for 4 to 8 hours or even overnight, so they get nice and firm.
  • Place the chocolate in a microwave-safe bowl and melt using bursts of 30 seconds and then stirring until melted. Or use the double boiler method on the stovetop. Add oil to thin out the chocolate so it is nice and runny. Pour the chocolate into a tall glass.
  • Remove a few bars from the molds, keep the rest in the freezer, and dip in the chocolate. Allow the excess to drizzle off. The chocolate should firm up within 15 seconds or so. Place them on a sheet pan with parchment paper or a silicone mat. Then repeat with more bars.
  • If you want toppings like nuts, coconut flakes, etc. After you dip the ice cream bar in chocolate and let the excess drain off, quickly dip in the toppings. Then place on the pan.
  • Back into the freezer, they go for an hour or so to firm up again. Then you can serve them. Enjoy!



NOTE: You can also use a store-bought ice cream instead of making the ice cream base.
NOTE: If you don't have molds you can still make these. Take a 7x11 pan or something similar and line it with parchment paper. Then pour the ice cream into that. After it is frozen you can cut it into rectangles and slide a stick in and dip it.
TIP: I recommend only doing a few at a time and keeping the rest in the freezer before dipping.
**The nutritional facts will vary depending on the chocolate you use, toppings used, etc.
List of nutritional facts for ice cream bars