This recipe is really just building off of my recipe for Double Chocolate Ice Cream (recipe below)! I take the same ice cream and spoon it into popsicle molds to freeze. Once frozen solid, dip into the chocolate coating, freeze again, and you have ice cream bars that are way better than anything you can buy in the store!!

Popsicle Molds I use

Turn It Into Chocolate-Covered Ice Cream Bars

You’ll Need

Prepared double chocolate ice cream (recipe below)
Popsicle molds
Popsicle sticks
3 cups chocolate chips (milk, semi-sweet, or dark)
2 tablespoons coconut oil or refined coconut oil (optional, for a thinner chocolate coating)
16 oz wide mouth mason jar for dipping

Instructions

After churning the ice cream, spoon it into popsicle molds and insert the sticks. Freeze until completely firm, preferably overnight.

When you’re ready to coat them, melt the chocolate chips (and coconut oil, if using) in a double boiler or microwave-safe bowl using 30-second intervals, stirring between each until smooth. I literally do it right in my wide mouth mason jar, in a pot of how water so it’s ready to dip from there, without the mess of transferring it.

Let the chocolate cool to below 90 degrees F before dipping.

Remove the frozen ice cream bars from the molds and quickly dip each one into the melted chocolate. The chocolate will harden almost instantly as it hits the frozen ice cream.

If you’d like to add toppings such as chopped nuts, mini chocolate chips, sprinkles, or crushed cookies, sprinkle them on immediately before the chocolate sets.

Place the finished bars on a parchment-lined baking sheet and return them to the freezer for 10–15 minutes until the coating is completely firm.

For easy grab-and-go treats, wrap each ice cream bar individually in freezer-safe ice cream wrappers or parchment paper before storing them together in an airtight freezer container or freezer bag.

My Tips

Freeze the ice cream bars until they’re rock solid before dipping. If they’re too soft, they’ll melt into the chocolate.
Keep the chocolate warm while dipping so it stays smooth and easy to coat.
Work with just one or two bars at a time, keeping the rest in the freezer until you’re ready for them.
Homemade chocolate-covered ice cream bars are best enjoyed within 2–3 weeks for the freshest flavor and texture.

These homemade chocolate-covered bars have become one of our favorite summer treats. They’re rich, creamy, and every bit as indulgent as the premium ice cream bars at the grocery store—but made right in your own kitchen with simple ingredients.

Ice cream made at home is a peak summer tradition, and almost qualifies as a health food IMO with all of the protein in the cream and eggs!

It’s richer, creamier, and made with simple ingredients you recognize—without all the fillers and stabilizers found in many store-bought brands. And if you’ve never made ice cream at home before, don’t let it intimidate you. Using the KitchenAid Ice Cream Maker Attachment makes the process incredibly simple, and the results are absolutely worth it.

The Ice Cream maker bowl I use is linked here

This double chocolate ice cream is every chocolate lover’s dream. It’s made with real chocolate, rich cocoa powder, farm-fresh egg yolks, heavy cream, and just the right amount of vanilla to round out the flavor. The result is an ultra-creamy ice cream with a deep chocolate flavor that’s hard to beat.

If your family loves homemade desserts as much as mine does, this recipe is one you’ll find yourself making again and again all summer long.

Why You’ll Love This Recipe

Rich, creamy homemade ice cream
Packed with protein
Made with simple ingredients
Deep chocolate flavor from both cocoa powder and real chocolate
Easy to make with the KitchenAid Ice Cream Maker Attachment
Perfect on its own or loaded with your favorite mix-ins

Ingredients

2 cups heavy cream, divided
2 cups semisweet chocolate chips
2 cups half-and-half
1 cup cane sugar
⅓ cup unsweetened cocoa powder
8 egg yolks
3 teaspoons vanilla extract
⅛ teaspoon sea salt

How to Make Homemade Chocolate Ice Cream

Step 1: Melt the Chocolate

In a small saucepan, combine ½ cup of the heavy cream with the chocolate chips.

Heat over medium heat, stirring constantly until the chocolate is completely melted and smooth.

Step 2: Prepare the Custard

In a medium mixing bowl, whisk together the egg yolks and cane sugar for about 30 seconds until smooth.

Slowly whisk the melted chocolate mixture into the egg yolks until fully combined.

Add the half-and-half and whisk again until everything is well incorporated.

Step 3: Cook the Ice Cream Base

Pour the mixture back into the saucepan.

Cook over medium heat, stirring frequently, until the mixture becomes steamy and small bubbles begin forming around the edges.

Do not allow it to boil, as boiling can scramble the eggs.

Step 4: Finish the Base

Transfer the hot mixture to a large bowl.

Stir in the remaining heavy cream, vanilla extract, and sea salt.

Cover and refrigerate until completely chilled. The colder your ice cream base is, the better your ice cream will churn.

Churning the Ice Cream

Make sure your KitchenAid Ice Cream Bowl has been frozen for at least 24 hours before you begin.

Attach the frozen bowl to your KitchenAid mixer and start the mixer on low speed.

Slowly pour the chilled ice cream base into the spinning bowl.

Allow the machine to churn until the ice cream reaches the consistency of soft serve. Depending on how cold your bowl is and the temperature of your kitchen, this usually takes 20–30 minutes.

At this point, you can enjoy it as soft serve or transfer it to a freezer-safe container with a lid and freeze for several more hours for a firmer, scoopable ice cream.

Add Your Favorite Mix-Ins

One of my favorite things about homemade ice cream is customizing every batch.

Around the 15-minute mark, when the ice cream has started to thicken, you can add ingredients like:

Chocolate chips
Chopped chocolate bars
Pecans
Walnuts
Mini peanut butter cups
Toffee bits
Crushed cookies

Just let the mixer gently fold everything in as it finishes churning.

My Tips for the Best Homemade Ice Cream

Freeze your KitchenAid ice cream bowl for at least 24 hours before using it.
Chill the ice cream base completely before churning. Overnight is even better if you have the time.
Don’t rush the custard. Heat it gently and avoid boiling.
Homemade ice cream doesn’t contain artificial stabilizers, so it’s best enjoyed within a couple of weeks for the freshest flavor and texture.
Store it in an airtight freezer-safe container to help prevent ice crystals.

Equipment I Use

KitchenAid Stand Mixer
KitchenAid Ice Cream Maker Attachment
Medium Saucepan
Whisk
Freezer-Safe Ice Cream Container

Frequently Asked Questions

Do I have to use the KitchenAid Ice Cream Maker Attachment?

This recipe is written specifically for the KitchenAid Ice Cream Maker Attachment, but the ice cream base can also be churned in other countertop ice cream makers according to the manufacturer’s directions.

Can I make this ahead of time?

Absolutely! In fact, the ice cream base should be made ahead so it has plenty of time to chill before churning.

Why is my ice cream still soft after churning?

That’s completely normal. Freshly churned ice cream has the consistency of soft serve. If you prefer traditional scoopable ice cream, transfer it to a freezer-safe container and freeze for several hours before serving.

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Homemade ice cream is one of those recipes that brings everyone into the kitchen. Whether you’re making it for a backyard barbecue, family movie night, or just because it’s a hot summer afternoon, this rich double chocolate version is guaranteed to disappear quickly. Once you taste homemade ice cream made from scratch, it’s hard to go back to store-bought!