Chocolate almond ice cream bars

By Mary Berg
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  • 1 liter vanilla ice cream, softened in fridge until spreadable
  • 3 cups (525 grams) semi-sweet or milk chocolate chips
  • 1/3 cup (78 milliliters) coconut oil
  • 2/3 cup (100 grams) chopped toasted almonds


  1. Line a 23 centimeter square baking pan with parchment paper. Scoop ice cream into the pan and spread evenly to edges. Freeze until very firm, about six hours.
  2. Line a rimmed baking sheet with parchment. Remove ice cream from pan, remove parchment and cut ice cream into nine equal squares. Place squares onto prepared sheet and return to freezer.
  3. Place chocolate chips and coconut oil in a glass bowl. Place bowl over a pot of gently simmering water, stirring frequently until melted. Remove from heat and cool to room temperature.
  4. Quickly dip the ice cream squares into the shell mixture, covering all sides. Sprinkle with almonds and return to freezer to firm up for 30 minutes.


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