Chocolate-Dipped Ice Cream Bars
Eskimo is the Ukrainian name for a creamy vanilla ice cream bar on a stick dipped in chocolate, and at home it’s even better than shop-bought: real cream, egg yolks and a thin shell that snaps as you bite. We cook the custard base to 82 °C, churn it and pack it into moulds straight away. A little coconut oil in the chocolate is what gives the thin, crisp coating — without it the chocolate goes on thick and flakes off.
- Prep
- 45 min
- Cook
- 15 min
- Rest
- 10 h 40 min
- Total
- 11 h 40 min
- Servings
- 10
- Level
- Challenging
- Per serving
- 330 kcal
Ingredients
For the ice cream
For the chocolate coating
Makes: 10 bars of 80–90 ml
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Heat the milk
Heat the milk with 200 ml of the cream until small bubbles appear at the edge, then take off the heat. Pour the remaining 200 ml cold cream into a bowl and set a sieve over it.
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Step 2: Whisk the yolks
Using a mixer or whisk, beat the yolks with the sugar and salt for 2 minutes until pale and thick.
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Step 3: Temper the yolks
Pour half the hot milk into the yolks in a thin stream, whisking constantly, then pour everything back into the pan.
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Step 4: Cook the custard to 82 °C
Cook over low heat, stirring with a spatula and scraping the bottom, for 5–7 minutes, to 82–84 °C: the custard coats the spatula and a line drawn with a finger stays clear. Don’t let it boil.
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Step 5: Chill
Strain the custard into the cold cream, add the vanilla, set the bowl in iced water for 15 minutes, press cling film onto the surface and chill for at least 4 hours.
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Step 6: Churn and fill the moulds
Churn the base for 20–25 minutes to a thick soft ice cream. Immediately pack it firmly into 10 ice-lolly moulds, pressing with a spoon to remove air pockets, insert the sticks and freeze for at least 6 hours.
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Step 7: Make the coating
Melt the chocolate with the coconut oil over a pan of simmering water, stirring until smooth. Pour into a tall, narrow glass and cool to 30–32 °C — it should feel barely warm against your lip. Hot coating will melt the ice cream.
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Step 8: Dip
Line a tray with baking paper and put it in the freezer. Release a bar by dipping the mould in warm water for 5–10 seconds. Dip the bar into the coating for 1–2 seconds, lift out and let the excess drip off — on frozen ice cream it sets in 10–15 seconds. Lay on the tray and return to the freezer for 15 minutes.
Tips & variations
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Tip
No machine? Pour the cold base into a metal container and freeze, beating hard with a fork every 30 minutes 4–5 times until it’s as thick as soft-serve. Then pack the moulds and freeze as above. The texture will be slightly denser.
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Tip
Coconut oil keeps the coating fluid and thin, and once set it turns crisp, like a shop-bought bar. Use refined oil, which has no coconut smell.
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Variation
Right after dipping, before the coating sets, sprinkle the bars with chopped toasted nuts.
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Storage
Wrap each bar in baking paper or cling film and keep in a closed container in the freezer for up to 3 weeks.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 330 kcal | 3,300 kcal |
| Protein | 4 g | 40 g |
| Fat | 26 g | 255 g |
| Carbohydrates | 19 g | 190 g |
Approximate values calculated from standard ingredient data.
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