Chocolate Dipped Peanut Butter Ice Cream Bars

Chocolate Dipped Peanut Butter Ice Cream Bars ~ creamy homemade peanut butter ice cream coated in a homemade magic shell. This decadent frozen treat is for kids of all ages!

Do you remember the feeling – when you’d hear the ice cream truck bells on a really hot summer night, and you’d make a mad dash for one of your parents, trying to cobble together a few quarters, and then streak back outside, only to see it rounding the corner into oblivion? I do. And I think it has something to do with my obsession with popsicles.

Now that we’re all adults we can live out our ice cream fantasies in the privacy of our own kitchens, where we’re in control! This is one I dreamed up the other day, and it’s gooooood. I made a simple peanut butter ice cream, and spooned it into my popsicle mold. When they were frozen solid, I slipped them out and dunked them in chocolate.

The peanut butter ice cream has good peanutty flavor, and it’s not too sweet. I used smooth peanut butter, but you could use chunky, or even add some chopped Reese’s in there. Here’s how to do it —

By the way, the ice cream is wonderful all on its own, and there’s nothing to stop you from scooping it into a bowl, and topping it with the chocolate shell.

We’re getting a hot start to our summer here in California, and I keep hearing from friends and family all over the country that they are too. With this kind of weather it’s a useful thing to be able to make your own frozen treats…I’d even consider it a survival skill!

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3.34 from 15 votes

Chocolate Dipped Peanut Butter Ice Cream Bars

Author Sue Moran

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Ingredients

peanut butter ice cream

• 2 cups 1 pint half and half
• 1 cup creamy peanut butter
• 1/2 cup sugar
• 1/2 tsp vanilla optional

chocolate coating

• 12 oz semi sweet chocolate chips
• 2 Tbsp vegetable or coconut oil if using coconut oil you will get a slight coconutty flavor

Instructions

• Blend the half and half with the peanut butter, sugar, and vanilla until smooth. I do this in a blender.
• Pour the mixture into your ice cream maker and process according to the instructions
• Spoon the just made ice cream, while it is still soft, into your popsicle molds. With my mold I was able to fill 8 slots. Insert popsicle sticks and freeze until solid.
• To make the chocolate coating, put the chocolate in a microwave safe measuring cup and add the oil. Microwave for 1 minute, and then stir to melt everything. If necessary, return to the microwave for very short 15 second bursts until everything is smooth and glossy. Let cool to room temperature.
• To unmold the popsicles, fill the sink with hot water and dip the mold up to, but not over, the top lip, and hold for 15 seconds. Remove the popsicles and set them on the tray and put back in the freezer. You want the popsicles completely cold before dipping.
• When ready to dip, work with one popsicle at a time, remove it from the freezer and dip into the chocolate mixture. Lay it down on another tray, or on parchment paper. The chocolate will harden almost immediately. You can wrap the popsicles in waxed paper and return to the freezer.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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here’s another ice cream bar that I love —

Dutch Cocoa Popsicles with Vanilla Bean Magic Shell