Copycat Klondike Bars
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Enjoy it in any season!
Ingredients
Ice Cream
Ice Cream
This recipe was sourced from Delish. For more delectable desserts, browse through our forum here!
Ingredients
Ice Cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 1 cup heavy cream
- 1 1/2 cup semisweet chocolate chips
- 2/3 cup refined coconut oil
Ice Cream
- Line an 8" square baking pan with 2 (14"x8") sheets of parchment. (You want to cover the entire pan and leave some parchment overhang around the sides to make it easy to lift the ice cream out of the pan.)
- In a medium saucepan over medium-low heat, cook milk, sugar, vanilla, and salt, stirring occasionally, until sugar is dissolved, about 2 minutes. Let cool to room temperature.
- Meanwhile, in a large bowl, using a handheld mixer on medium speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream until stiff peaks form, 3 to 5 minutes. Gently fold cooled milk mixture into whipped cream until well combined.
- Pour mixture into prepared pan and spread in an even layer. Cover with foil (making sure it doesn’t touch top of cream mixture) and freeze until firm, at least 8 hours or preferably overnight. If you have room, place a large cutting board in freezer (a cold board will help keep the ice cream cold when you’re assembling the bars).
- Run an offset spatula or butter knife between pan and parchment to ensure ice cream is released, then lift ice cream block out of pan with parchment overhang.
- Place another sheet of parchment on cutting board. Gently flip block of ice cream onto cutting board and peel off parchment. Using a chef’s knife, slice block into 9 squares, wiping down knife between cuts. Cover ice cream with plastic wrap and freeze until ready to use.
- In a medium heatproof bowl, microwave chocolate chips on high for 30 seconds. Stir chocolate, then microwave 30 seconds more. Stir again and continue to microwave 30 seconds more if chocolate isn’t melted. Stir in oil to combine.
- Transfer chocolate to another medium bowl (it should be at least 5" to 6" in diameter to fit ice cream squares). Let sit until chocolate cools to around 80°, about 10 minutes.
- Using a fork, carefully lower an ice cream square into bowl of chocolate, dunking ice cream with fork into melted chocolate to coat. Using the fork, lift ice cream bar from underneath, allowing excess chocolate to drip back into bowl. Carefully place coated ice cream on parchment. Repeat with remaining squares, freezing if needed if bars are melting. Freeze until chocolate sets, about 15 minutes.
- Wrap each square in a piece of foil, transfer to a gallon-size freezer bag, and store in freezer.
Make it whenever you crave it! Image Credit: Delish
This recipe was sourced from Delish. For more delectable desserts, browse through our forum here!
