Ever since I was a child, I have loved the simplicity of Klondike bars – delicious vanilla ice cream wrapped in a smooth chocolate coating. And with the days finally turning warmer, I decided it would be fun to re-create the treat in my own kitchen. Boy, was I completely wrong! Making the rich vanilla ice cream and magic shell was easy, but when it came time to combine the two, I failed several times. The ice cream kept melting!
My third technique was the most successful. The ice cream squares sat in the freezer overnight, so they were completely frozen. I transferred the magic shell to a pint glass and cooled it ever so slightly. I punctured each of the ice cream squares with a sturdy toothpick and quickly dunked the ice cream completely in the magic shell. Since it was encased in chocolate, the ice cream had no where to melt. While it wasn't the easiest recipe to tackle, these slightly complicated chocolate-coated ice cream squares are scrumptious, so set your freezer to extra cold and keep reading for the recipe.
For the ice cream Makes about 20 bars.
1 cup sugar
1/4 teaspoon salt
7 egg yolks
1 tablespoon vanilla extract
1 1/2 cups half and half
1 cup heavy cream
For the magic shell
14 ounce bittersweet chocolate chips
4 tablespoons of extra-virgin coconut oil
For the ice cream
Makes about 20 bars.