"Without ice cream there would be darkness and chaos." - Don Kardong
Happy Easter! I hope you enjoyed a beautiful day, if you celebrate.Here in Northern Colorado the day started off a bit chilly , but ended gloriously-a wonderful spring day. My oldest wasn't home for Easter. He was on Spring Break from college this past week, but had to go back early for his job. So we celebrated Easter while he was still home. That made me feel much better. Since we still had leftovers to eat, I played a little in the kitchen since I didn't have to do much cooking.
Remember last week I posted the recipe for White Chocolate Mint Chocolate Chip Ice Cream here? Well while I was making the ice cream I had the idea to try and make ice cream bars on a whim to see what would happen. I had these cool molds. I bought them on clearance at the end of last summer and never used them. Then when thinking about how to coat them I thought about a homemade "Magic Shell" recipe I had tried previously. Put two and two together, and well, it's a pretty fun outcome. I'll walk you through how I made them.
Chocolate-Covered Ice Cream Bars
1 recipe White Chocolate Mint Chocolate Ice cream
1 recipe "Magic Shell" chocolate Coating
1 .Prepare ice cream according to directions.
2. Once ice cream has finished churning, spoon ice cream into molds, tapping down on counter from time to time to get ice cream to settle all the way into the molds. Cover molds and place sticks into ice cream as shown (the molds came with them, or you can buy them at craft stores- I stamped them with permanent ink to add a fun touch). Place into freezer immediately . Freeze until firm or at least 24 hours.
3. Line a sheet pan with parchment. Remove mold from freezer and run quickly under hot water just enough to loosen ice cream from mold. You will need to work quickly. Place bars on parchment lined sheet and place in freezer once again to firm back up, at least an hour.
4. Meanwhile prepare Chocolate "magic Shell" coating according to directions. It stays fluid for a very long time, so make it ahead and let it cool to room temperature for best results.
5. Remove ice cream bars from freezer. Place a clean sheet of parchment on the cold tray, removing the sheet with ice cream on it to your work space. Working quickly dip bars into chocolate coating to completely cover. Place onto lined sheet pan to set. Repeat until all are coated. Return immediately to freezer (work in batches if your bars are starting to melt to quickly).
6. Once they bars are hardened, store in ziploc bags in the freezer, as air-tight as possible, for up to two weeks (if they last that long). See that, you don't even have to wait for the Ice Cream man to come around!♥
Note: Store any unused "magic shell" in a jar, covered, in the refrigerator. It will keep, refrigerated, for several months. Gently heat to liquefy. It is also great to use for chocolate-covered frozen bananas (hint, hint) or to dip ice cream cones in.