Categories: frozen dessert

Ingredients

• 1 quart any flavor ice cream, softened
• 9 popsicle sticks
• 20 oz. bittersweet or semisweet chocolate, chopped
• 2 Tbsp. canola oil

Directions

1. Line an 8 or 9-inch square metal baking pan with a sheet of plastic wrap that is at least 16 inches long, leaving an overhang on 2 sides. Spread softened ice cream evenly into lined pan. Cover with plastic wrap and freeze until hardened, 1 to 6 hours, depending on temperature of freezer.
2. Line a rimmed baking sheet with plastic wrap. Remove ice cream from freezer and remove top layer of plastic wrap. Use a knife to cut ice cream into 9 square pieces. Using the overhang from the bottom layer of plastic wrap, gently lift ice cream out of baking pan and place on a flat work surface. Using a metal spatula, separate ice cream bars, and place them on plastic-lined baking sheet spacing them at least 2 inches apart. Insert a popsicle stick halfway into each ice cream bar.

3. Cover with plastic wrap and place on baking sheet in freezer for 1 to 6 hours.

4. Melt chocolate and oil in a double boiler set over just simmering water. Stir gently until chocolate is smooth. Remove from heat and let cool, stirring occasionally, until mixture is lukewarm.
5. Remove ice cream bars from freezer. Working quickly, dip each ice cream bar into melted chocolate, using the popsicle stick as a handle. Let any excess chocolate drip back into bowl. Return dipped ice cream to baking sheet.
6. return dipped bars to freezer, and freeze, uncovered for at least 1 hour or until chocolate and ice cream have hardened. Once hard, wrap each bar individually in plastic.

7. makes 9 ice cream bars

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