Copycat Klondike Bars Recipe
Introduction
Enjoy the classic taste of Klondike Bars made right at home with this easy copycat recipe. Creamy vanilla ice cream is coated in rich chocolate for a refreshing and indulgent treat that’s perfect for any occasion.
Ingredients
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup heavy cream
- 1 1/2 cups semisweet chocolate chips
- 2/3 cup refined coconut oil
Instructions
- Step 1: Line an 8-inch square baking pan with two sheets of parchment paper, overlapping to cover the entire pan and allowing some overhang on the sides for easy removal.
- Step 2: In a medium saucepan over medium-low heat, combine the milk, sugar, vanilla, and salt. Stir occasionally until the sugar dissolves, about 2 minutes. Remove from heat and allow to cool to room temperature.
- Step 3: In a large bowl, whip the heavy cream using a handheld mixer or stand mixer with a whisk attachment on medium speed until stiff peaks form, about 3 to 5 minutes.
- Step 4: Gently fold the cooled milk mixture into the whipped cream until fully combined. Pour the mixture into the prepared baking pan and spread evenly.
- Step 5: Cover the pan with foil, making sure it does not touch the top of the ice cream mixture. Freeze for at least 8 hours or preferably overnight until firm.
- Step 6: Remove the ice cream block by running a spatula around the pan edges and lifting it out using the parchment overhang.
- Step 7: Place a sheet of parchment on a cutting board, flip the ice cream block onto the board, peel off the parchment, and cut into 9 squares using a clean, sharp knife. Cover with plastic wrap and return to the freezer.
- Step 8: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Stir in the coconut oil and let the chocolate cool to about 80°F (around 10 minutes).
- Step 9: Using a fork, dip each ice cream square into the chocolate, coating completely. Lift and let excess chocolate drip back into the bowl, then place coated bars on parchment. Freeze as needed to keep them firm.
- Step 10: Freeze the coated bars until the chocolate is set, about 15 minutes. Wrap each bar in foil, place in a freezer bag, and store in the freezer until ready to serve.
Tips & Variations
- For a creamier texture, use full-fat dairy products and ensure the cream is whipped to stiff peaks before folding in the milk mixture.
- You can substitute semisweet chocolate chips with dark or milk chocolate depending on your preference.
- Adding a pinch of espresso powder to the melted chocolate can enhance the chocolate flavor.
- Use a cold cutting board to help keep the ice cream firm while slicing.
Storage
Store the wrapped bars in a sealed freezer bag inside the freezer for up to 2 weeks. To enjoy, simply remove from the freezer and serve immediately. If desired, allow to sit for a few minutes at room temperature for easier biting, but avoid letting them melt too much before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars dairy-free?
Yes, you can substitute the whole milk and heavy cream with full-fat coconut milk and coconut cream for a dairy-free version. Make sure to whip the coconut cream until stiff peaks form before folding in the milk mixture.
How do I prevent the chocolate coating from cracking?
Allow the melted chocolate to cool slightly before dipping the ice cream to avoid melting the surface too quickly. Also, incorporate coconut oil to help keep the chocolate smooth and flexible once set.
PrintCopycat Klondike Bars Recipe
This Copycat Klondike Bars recipe recreates the classic ice cream treat with a creamy homemade vanilla ice cream center coated in a rich, smooth semisweet chocolate shell. Made with simple ingredients like whole milk, heavy cream, vanilla, and chocolate chips, this easy no-churn dessert is frozen to perfection and then dipped in a coconut oil-infused chocolate coating, delivering an irresistibly crunchy and cold treat that rivals the iconic store-bought bars.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 8 hours 25 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Ice Cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup heavy cream
Chocolate Coating
- 1 1/2 cups semisweet chocolate chips
- 2/3 cup refined coconut oil
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with two 14×8 inch sheets of parchment paper. Make sure the parchment covers the entire pan and extends up the sides with some overhang; this will make it easier to lift the ice cream block out later.
- Make the Ice Cream Base: In a medium saucepan over medium-low heat, combine whole milk, granulated sugar, pure vanilla extract, and kosher salt. Stir occasionally until the sugar dissolves completely, about 2 minutes. Remove from heat and let cool to room temperature.
- Whip the Cream: In a large bowl, use a handheld mixer or stand mixer fitted with a whisk attachment to beat the heavy cream on medium speed until stiff peaks form, approximately 3 to 5 minutes.
- Combine Mixtures: Gently fold the cooled milk mixture into the whipped cream using a spatula, mixing carefully until fully incorporated without deflating the whipped cream.
- Freeze the Ice Cream Layer: Pour the combined mixture into the prepared pan and spread evenly. Cover with a layer of foil, ensuring it doesn’t touch the ice cream surface. Freeze for at least 8 hours or overnight until firm. For best results, place a cold cutting board in the freezer to use later for assembly.
- Unmold the Ice Cream: Use an offset spatula or butter knife to loosen the sides between the pan and parchment. Lift the ice cream block out using the parchment overhang and transfer it onto another sheet of parchment on the chilled cutting board. Peel off the bottom parchment carefully.
- Slice into Bars: Using a sharp chef’s knife, cut the ice cream block into 9 equal squares. Wipe the knife clean between each cut to ensure clean slices. Cover the bars with plastic wrap and return to the freezer.
- Melt the Chocolate: In a medium heatproof bowl, microwave the semisweet chocolate chips on high for 30 seconds. Stir well, then microwave two more 30-second intervals, stirring between each, until fully melted and smooth. Stir in the refined coconut oil to combine thoroughly.
- Cool the Chocolate: Transfer the melted chocolate to a wider bowl, about 5 to 6 inches in diameter, to have enough surface area to dip the bars. Let the chocolate cool to approximately 80°F (27°C), which will take about 10 minutes.
- Coat the Ice Cream Bars: Using a fork, carefully lower each frozen ice cream square into the melted chocolate, coating it thoroughly. Lift the bar from underneath with the fork, allowing excess chocolate to drip back into the bowl. Place the coated bars on a parchment-lined tray. Work quickly and freeze bars if they begin to melt during the process.
- Set and Store: Freeze the dipped bars until the chocolate coating hardens, about 15 minutes. Once set, individually wrap each bar in foil, place all wrapped bars in a gallon-size freezer bag, and store in the freezer until ready to enjoy.
Notes
- Using refined coconut oil in the chocolate coating aids in smooth melting and quick setting of the chocolate shell.
- Make sure to cool the milk and sugar mixture completely before folding into the whipped cream to avoid melting it.
- Work quickly during chocolate coating to prevent the ice cream bars from melting.
- Chilling a cutting board before slicing helps keep the ice cream firm during cutting.
- If knife sticking occurs during slicing, warm it slightly in hot water and dry thoroughly before cutting.
- For a vegan variation, substitute dairy ingredients with plant-based alternatives and use vegan chocolate chips.
Keywords: Klondike Bars, homemade ice cream bars, chocolate ice cream dessert, frozen treats, no churn ice cream, copycat recipe
