These Salted Caramel Ice Cream Bars are ultimate summer luxury – the crisp and crunchy chocolate shell hides a smooth and creamy, flavourful ice cream. Customise with dark, milk or white chocolate and add almonds or peanuts if desired.
What could be better than salted caramel ice cream?
Salted caramel ice cream frozen on a stick and covered in crisp & crunchy chocolate of course.
Back when I was growing up the selection of ice cream bars on offer was relatively limited. Choc ices or mini milks were generally the order of the day. Only if I was on a particularly lucky run would I manage to swindle a Cornetto out of my parents. As for making our own ice pops? That ritual consisted of freezing fruit cordial and water. With somewhat dubious success… One suck and all the fruit concentrate would be in your mouth, leaving a stick of faintly coloured ice left behind on the stick.
Fast forward a couple of decades and there seems to be an ever expanding choice of ice cream bars popping up in shops. And my skills in the homemade department have thankfully improved.
Armed with plenty of shop-bought inspiration, I decided it was time to give homemade Ice Cream Bars my full attention. At the heart of these Ice Cream Bars is my salted caramel ice cream which I shared with you just a couple of weeks ago. Whether you choose to go with dark, milk or white chocolate to smother your bars in is your choice. And they are delicious with or without chopped nuts mixed into the chocolate.
My preference is for a dark chocolate shell. The richness from the chocolate seems to balance the sweet yet salty flavour of the ice cream perfectly. And I also loved the extra crunch and savoury element the chopped almonds provides.
My advice is to make the full recipe, fill your moulds and then enjoy the remaining ice cream just as it is. But if you insist on showing restraint, then I’ve included a scaled down version below. It’s suitable for 5 or 6 ice cream moulds, dependent on their size.
Talking of moulds, for years I’ve struggled with plenty of awkward plastic ones. The type that have to stand up in the freezer whilst the filling sets. The ones that have those plastic lids (with the sticks attached) that fly off as soon as you try to move the contraption to the freezer. And don’t get me started on trying to remove those frozen treats from the moulds. You probably know the type of mould I’m on about.
Well, this year I invested some birthday money in some new silicon moulds by Silkomart. They are a revelation. By far the easiest moulds I’ve worked with. They lay flat, do not have fiddly lids and the ice cream unmoulds easily from them. I bought the regular sized moulds, which these Ice Cream Bars are made in and the mini moulds, with are dinky but great for when you want to vaguely behave.
Once unmoulded, I was surprised at how easy it was to cover the ice cream bars in chocolate. I honestly thought I would end up in a melted-ice-cream-mingled-with-chocolate kind of mess, but I did not. There’s a touch of oil added to the melted chocolate, which helps the chocolate shell set hard and fast. I chose to spoon the chocolate over the bars, but using a shallow bowl and dipping the bars into it would also work well. Once set this shell is crisp and crunchy. It is the perfect contrast to the smooth and creamy ice cream lurking inside.
So here’s to summer and plenty of ice cream.
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