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Copycat Klondike Bars Recipe

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★★★★★

4.6 from 84 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://thefoodrecipe.com/copycat-klondike-bars-recipe/