Dark Chocolate Vanilla Milk Ice Cream Bars Recipe – Easy Homemade

Last Updated on 2 months by Neha Deshmukh

Dark Chocolate Vanilla Milk Ice Cream Bars Recipe – Easy Homemade

Hey everyone! If you’re anything like me, you need a good, cool treat on a hot day. And honestly, sometimes store-bought just doesn’t cut it. That’s why I’m so excited to share this recipe for Dark Chocolate Vanilla Milk Ice Cream Bars. They’re unbelievably creamy, intensely chocolatey, and surprisingly easy to make at home. I first made these last summer when my niece was visiting, and they were a HUGE hit – we’ve been making them ever since!

Why You’ll Love This Recipe

These aren’t your average ice cream bars. We’re building flavour from the ground up, starting with a rich, milky base. The dark chocolate coating adds a beautiful bitterness that perfectly balances the sweetness. Plus, making them yourself means you control the ingredients – no weird additives here! They’re perfect for a summer treat, a party dessert, or just a little something special for yourself.

Ingredients

Here’s what you’ll need to whip up a batch of these dreamy bars:

• 500 ml whole milk (about 2 cups)
• 67-100 grams sugar (adjust to your sweetness preference – about ½ to ¾ cup)
• 1 tablespoon milk powder
• 1.5 cups heavy cream
• 1 teaspoon vanilla extract
• 200 grams dark chocolate (about 7 ounces)
• 1 tablespoon neutral oil (like avocado or sunflower oil)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Whole Milk: Don’t skimp on the whole milk! It’s what gives these bars that incredibly creamy texture. Lower-fat milk just won’t give you the same richness.
• Dark Chocolate: Use a good quality dark chocolate you actually enjoy eating. The flavour really shines through. I usually go for around 70% cacao.
• Milk Powder: This is a little secret weapon! The milk powder helps create a thicker, smoother texture in the ice cream base, preventing it from becoming too icy. It really elevates the final product.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Make the Milky Base: In a pan, simmer the 500 ml whole milk over medium heat for about 20 minutes. You want it to reduce slightly and become a little thicker. Add the sugar and milk powder, stirring until everything is dissolved. Then, remove from heat and let it cool completely.
2. Whip it Good: While the milk mixture is cooling, lightly whip the 1.5 cups of heavy cream. You don’t want stiff peaks, just a nice, slightly thickened consistency.
3. Combine & Chill: Once the milk mixture is cool, gently fold in the whipped cream and 1 teaspoon of vanilla extract. Beat until everything is well combined and the mixture is thick and creamy.
4. Freeze into Bars: Pour the mixture into your ice cream molds (or even small paper cups work!). Insert ice cream sticks into the center of each mold. Freeze for at least 24 hours, or until completely solid.
5. Chocolate Dip: Time for the chocolate! Break the 200 grams of dark chocolate into pieces and melt it with 1 tablespoon of neutral oil using a double boiler (or in the microwave in 30-second intervals, stirring in between).
6. Coat & Freeze Again: Dip each frozen ice cream bar into the melted chocolate, making sure it’s evenly coated. If you’re feeling fancy, roll them in chopped nuts before the chocolate sets! Place the coated bars back on a parchment-lined tray and freeze for another 30 minutes to set the chocolate.

Expert Tips

• Patience is Key: Letting the milk mixture cool completely before adding the cream is crucial. Otherwise, the cream might deflate.
• Double Boiler Magic: A double boiler ensures the chocolate melts evenly without burning. If you don’t have one, a heatproof bowl set over a simmering pot of water works perfectly.
• Don’t Overmix: When folding in the whipped cream, be gentle! You want to keep as much air in the mixture as possible for a light and fluffy texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the whole milk for full-fat coconut cream and use a good quality vegan dark chocolate. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your chocolate to ensure it’s made in a gluten-free facility if you’re particularly sensitive.
• Spice Level: Add a tiny pinch (like ¼ teaspoon) of cardamom to the milk mixture for a warm, aromatic twist. My grandmother always added a touch of cardamom to her milk-based desserts.
• Summer/Festival Adaptations: Blend in some mango pulp or chopped pistachios into the ice cream mixture before freezing for a seasonal treat. These are always a hit during Diwali!

Serving Suggestions

These ice cream bars are amazing on their own, but you can also:

• Drizzle with a little extra melted chocolate.
• Serve with a side of fresh berries.
• Crumble them over yogurt or granola for a decadent breakfast.

Storage Instructions

Store the ice cream bars in an airtight container in the freezer for up to 2 weeks. They’re best enjoyed sooner rather than later, as they can develop ice crystals over time.

FAQs

Let’s answer some common questions:

1. Can I use a different type of milk? How will it affect the texture?
You can use lower-fat milk, but the bars won’t be as creamy. The higher fat content in whole milk is what gives them that luxurious texture.

2. What’s the best way to prevent ice crystals from forming?
Using milk powder helps! Also, make sure your freezer is cold enough and store the bars in an airtight container.

3. Can these be made without an ice cream maker?
Absolutely! This recipe doesn’t require an ice cream maker. The freezing process is enough to create a lovely, creamy texture.

4. What kind of oil is best for melting the chocolate?
A neutral-flavored oil like avocado, sunflower, or grapeseed oil works best. You don’t want an oil that will impart its own flavor to the chocolate.

5. How long will these ice cream bars keep in the freezer?
They’re best enjoyed within 2 weeks for optimal texture and flavour.

6. Can I add chopped nuts directly into the ice cream mixture?
Yes, you can! Just add about ½ cup of chopped nuts to the mixture before freezing.

Enjoy making (and eating!) these delicious Dark Chocolate Vanilla Milk Ice Cream Bars. Let me know how they turn out in the comments below!