Skip Nav

Homemade Klondike Bars

Homemade Klondike Bars

From The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, and More and The New York Times

Homemade Klondike Bars


  1. For the ice cream
    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


  1. In a large mixing bowl, beat the sugar, salt, and egg yolks until thick and pale yellow. Set aside.
  2. Bring the half-and-half to a simmer in a heavy medium sauce pan; do not allow it to boil over.
  3. Once it's hot, slowly beat the hot half-and-half into the egg mixture in a steady stream. The half-and-half shouldn't be so hot that it will scramble the eggs. Pour the entire mixture back into the saucepan. With medium-low heat, stir constantly with a whisk or wooden spoon. The custard will thicken slightly, just enough to coat the back of a spoon.
  4. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
  5. Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker following the manufacturer’s instructions. Transfer the ice cream to a small rectangular pan and freeze for at least 2 hours.
  6. Place a dinner plate covered with wax paper in the freezer to chill.
  7. Using a knife or cookie cutter, cut the ice cream into 2-inch squares. Carefully place the squares of ice cream on the chilled plate. Allow to freeze again at least overnight.
  8. Place the chocolate chips in a microwave safe bowl and microwave until nearly all of the chips have melted, about 1-2 minutes. Stir in the extra-virgin coconut oil and set aside. The magic shell can be placed in the fridge to cool, but keep checking so it doesn't completely cool.
  9. The key to dipping is to move fast, place the magic shell in a tall slender container. Place a toothpick in the edge of each ice cream square, quickly dip into the chocolate shell, place on cooled plate that is covered in wax paper. Put them back in the freezer to set at least an hour before enjoying.

Makes about 20 bars.

Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds