Ice cream bars are one of the first true signs of summer. Rich, creamy, and incredibly convenient, ice cream bars are beyond simple to make at home and you can effortlessly customize the flavors and coatings. Why figure out what you would do for a Klondike bar when you can satisfy your craving with a few of these easy recipes?
The classic Rocky Road combination–chocolate ice cream, nuts, and marshmallows–makes for a great ice cream bar base. Use toasted walnuts or almonds, chocolate ice cream, and mini marshmallows to recreate the classic scoop shop flavor at home, and then coat with semisweet chocolate. Get our Chocolate-Dipped Rocky Road Ice Cream Bars recipe.
This homemade Klondike bar really puts the original to shame. Forget preservatives and a thin chocolate shell; this version has 2 full pints of homemade vanilla ice cream (or substitute with your favorite full-fat brand, such as Häagen-Dazs) and two pounds of melted milk chocolate to dip the vanilla squares in. Get our Chocolate Dipped Vanilla Ice Cream Bars recipe.
If you’re looking for a lighter alternative to our decadently rich ice cream bars, this raspberry sorbet bar is the ticket. Use 2 pints of homemade raspberry sorbet (or substitute with a high-end store-bought brand) and use bittersweet or dark chocolate to pair with the sweet-tart berry flavor. Get our Chocolate-Dipped Raspberry Sorbet Bars recipe.
Chopped up pieces of crème-filled sandwich cookies are mixed with vanilla ice cream and coated with semisweet chocolate. Dip the finished bars in chopped nuts or sprinkles for added texture and a bit of crunch. Get our Chocolate-Dipped Cookies-and-Cream Ice Cream Bars recipe.
Recreate the classic Snickers bar in frozen form with caramel, crushed Oreos, salted peanuts, and vanilla ice cream. As the recipe suggests, this makes a great large format ice cream bar that is a stellar alternative to a traditional birthday cake. Get the recipe.
An easy press-in graham cracker crust, no-churn chocolate ice cream, and toasted marshmallow topping make for a fun and tasty take on a traditional s’more. If you don’t have a mini kitchen blow torch, try these s’mores ice cream bars (with oven-roasted marshmallows), but if you’ve been wanting a new gadget, this is the perfect excuse to buy one. Get the recipe.
Matcha ice cream made from scratch is poured into ice pop molds and then coated in a mixture of chocolate chips and coconut oil that forms a homemade version of Magic Shell. Then dip the ice pops in chopped almonds and let them harden before returning it to the freezer for a few minutes before eating. Get the recipe.
Lemon Oreos mixed in a food processor with lemon gelato and a little bit of butter form the basis of these chocolate-dipped ice cream bars. You can coat with white or bittersweet chocolate and embellish with sprinkles. Get the recipe.
This healthy take on an ice cream bar is made with avocado, coconut milk, honey, vanilla bean paste, and pistachios. Mix all the ingredients together in a food processor and freeze overnight. Cover with chopped raw pistachios and serve. Get the recipe.
Original story by Chowhound Editors, updated by Caitlin M. O’Shaughnessy.