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Chocolate almond ice cream bars
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.
