White Chocolate Ice Cream Bars
12 ounces Ghirardelli white chocolate melting wafers
1 Cup Whipping Cream
1⁄4 Cup White Sugar
5 ounces Sweetened condensed milk (chilled)
1⁄2 tsp* Vanilla extract
1 to 2 teaspoons Coconut Oil
6 teaspoons Magical MCT Oil
Liquid Food Coloring
Other Ice Cream add-ins: Oreos, nuts, sprinkles
1⁄2 teaspoon Flavor Oil (We used LorAnn’s Cotton Candy flavor oil for our recipe)
*If you decide to skip the flavor oil add an additional tsp of vanilla extract for flavoring.
- White Chocolate Ice Cream Bars Melt half of the white chocolate using a double boiler or a glass bowl in the microwave.
Add a tsp of coconut oil to the melted chocolate and stir until evenly distributed. This will thin out your white chocolate, making it easier to spread. If using food coloring this is where you will add it into the chocolate.
Spread the white chocolate into the molds making sure to cover the bottom completely and spreading it up the sides.
- Place in the freezer to harden.
- While the first layer of white chocolate sets begin to make your ice cream.
In the bowl of a stand mixer whip the heavy cream, vanilla and sugar on high for 5-7 minutes until stiff peaks form. If you are using flavor oil add it into the mixture before whipping.
Gently fold the sweetened condensed milk into the heavy cream mixture. This will be a good time to add the Magical MCT oil into the ice cream mixture and fold it in or you can wait until the next step.
Remove the molds from the freezer and scoop a small amount of ice cream and place it into the hardened white chocolate shell. If you waited to add your MCT oil, now measure out an even amount depending on how many molds you have and pour into each mold with ice cream. Using a toothpick or silicone spatula mix the ice cream and oil together, spread the ice cream out evenly to fill up the molds about 2⁄3 of the way. Be sure to leave a room at the top.
- Move the ice cream filled molds to set in the freezer for 4 hours.
Before removing the molds again from the freezer, melt down the remaining white chocolate, add an additional tsp of coconut oil and allow it to cool.
Once the chocolate has cooled, remove the molds from the freezer, quickly cover and spread the chocolate over the ice cream, making sure the chocolate meets the sides and covers the top completely.
- Place the mold back into the freezer and let them sit for a few hours.
After they have set, pop them out of the mold and move into an airtight freezer safe container.
- The finished product will be a chocolate shell with ice cream in the middle. Enjoy!