Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, assorted chocolate dipped ice cream bars. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Assorted Chocolate Dipped Ice Cream Bars is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Assorted Chocolate Dipped Ice Cream Bars is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook assorted chocolate dipped ice cream bars using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Assorted Chocolate Dipped Ice Cream Bars:

1. Get Pistachio - 1 serving
2. Prepare 20 g finely ground pistachio
3. Get 15 ml sweetened condensed milk
4. Prepare 37 ml heavy cream
5. Make ready Peanut Butter - 1 serving
6. Get 20 g creamy peanut butter
7. Take 15 ml milk
8. Take 1/4 tsp sugar
9. Get pinch salt
10. Take 37 ml heavy cream
11. Make ready Mixed Berries - 1 serving
12. Prepare 20 g any type of berries purée
13. Prepare 15 ml sweetened condensed milk
14. Prepare 37 ml heavy cream
15. Get Chocolate Coat - 3 servings
16. Make ready 120 g good quality dark chocolate
17. Get 15 ml (1 tbsp) coconut oil

Instructions to make Assorted Chocolate Dipped Ice Cream Bars:

1. Flavor prepping: combine all ingredients except the heavy cream of 3 flavors respectively in 3 separate bowls. Mix using a whisk until well blended.
2. In another mixing bowl, beat the heavy cream until stiff peaks form and divide in 3 portions. Carefully using a rubber spatula, fold each portion of the whipped cream into each flavor bowl.
3. Pour into the ice cream moulds. Freeze for at least 4 hours.
4. Chocolate Coat: place the chocolate and coconut oil into a microwave safe bowl. Melt in the microwave using 15 second bursts. Stir well between each burst. There should be no lumps of chocolate or coconut oil remaining. Pour melted chocolate into a tall and skinny glass. Let cool slightly. Prep your working space with a baking sheet lined with parchment paper, it will get messy!
5. Demould the ice cream. While holding the stick, immediately dip ice cream into melted chocolate then very gently shake the ice cream a bit so that coating will run through it without setting too thick. The chocolate coating should set in 30-60 seconds at room temp. If you have a warm kitchen and coating does not seem to set, open the freezer door and hold the ice cream “into the freezer” with the help of the stick. The chocolate coat will set in this cold temp fairly quickly.
6. Place the ice cream bars (on the baking sheet) into the freezer. After they’ve had a chance to firm back up for 60-90 minutes, serve or wrap them individually in aluminum foil and store in a freezer-safe container. Best eaten after 3 minutes out of the freezer.
7. Ready to serve and ENJOY!

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