Chocolate-Covered Ice Cream Bites

Name: Chocolate-Covered Ice Cream Bites
Prep time: 45 min
Total time: 12 h
Yield: 108 ice cream bites
Ingredients: 2 pounds ice cream, any flavor; 3 cups semisweet chocolate; 3/4 cup vegetable oil or coconut oil; Toppings: nuts, sprinkles, Maldon salt

Dessert Ice Cream American Freezing Chocolate Coconut Oil Vegetable Oil Nuts Baking Chocolate Salt Easy

Save (24)

Rate

108 ice cream bites Easy

Total: 12-plus hrs Active: 45 mins

0 Ratings

Ingredients (4)

2 pounds ice cream, any flavor
3 cups semisweet chocolate
3/4 cup vegetable oil or coconut oil
Toppings: nuts, sprinkles, Maldon salt

Try Amazon Fresh

Get fresh food news delivered to your inbox

For a kinda fancy, totally different sweet treat, these chocolate-covered ice cream bites will grab you at the first nibble. The recipe only requires three to four ingredients, and no cooking is required, besides a little microwave action. The hardest part is the time it takes to freeze and refreeze these little delectables. Well, and making sure it doesn’t melt as you work could prove a little tricky.

You know what would make these bites even better? Homemade ice cream instead of the store-bought stuff. We think this Caramel Ice Cream recipe would rock. Or this Coconut Ice Cream recipe. While we’re on the bite-sized dessert train, consider also making our Cake Pops recipe.

by Coreen Carroll

Instructions

1Line a sheet pan with parchment paper. Allow the edges of the parchment paper to extend over to make sure you can wrap the entire mold with the paper. You can cut extra pieces to ensure all is covered.
2Scoop 32 scoops of ice cream into the sheet pan, placing them side by side to fill up the pan evenly. Using a spatula, scrape and push the scoops to fit into the pan perfectly, making sure there are no pockets of air.
3Once the ice cream is flat and even, cover with the extended parchment paper and make sure it’s completely covered.
4Freeze overnight or for at least 6 hours.
5Transfer the ice cream from the mold onto a cutting board.
6Remove the parchment paper from the ice cream, and place the ice cream onto a new sheet of parchment paper for easy transport and to keep your counters clean.
7Cut the ice cream into 12-inch by 9-inch rectangle. This will give you about 108, 1-inch bites. Place the ice cream with the parchment paper back onto the sheet pan and return to the freezer.
8Freeze overnight or for at least 4 hours.
9Melt the chocolate and oil in the microwave in 30-second increments until smooth, whisking it in between each 30 seconds. Let the chocolate cool completely.
10Using two skewers, dunk each ice cream bite, one at a time, into the chocolate, making sure they are completely covered. Place them onto a parchment lined sheet pan.
11Work quickly, and in batches, to avoid ice cream from melting. If you like, you can sprinkle the bites with your favorite toppings, such as nuts, sprinkles, or Maldon salt.

Load Comments

Recommended from Chowhound

How to Make Fluffy Japanese Pancakes

(08:38)

Video from CHOW-TO

We kick off our new mini-season of CHOW-TO with an episode about the Instagram-famous pancakes you've definitely seen in your feed. Back before the coronavirus pandemic shuttered restaurants in New York, senior video producer Guillermo Riveros visited Tom Yang, co-founder of Japanese ice cream shop Taiyaki, to learn how to make their ridiculously fluffy Japanese souffle pancakes. Since you're not able to stand in line to get these dreamy breakfast treats, you may as well make your own copycat creation at home! These are definitely the cure for all the brunch dates you've been missing during quarantine.