Pink White Chocolate Ice Cream Bars

Barras de helado de chocolate blanco

Barras de helado de chocolate blanco

 

White Chocolate Ice Cream Bars

MagicalButter

Servings

12

Prep Time

10 minutes

Ingredients

  • 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

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  • 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.

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  • Silicone Mold

Directions

  1. White Chocolate Ice Cream Bars Melt half of the white chocolate using a double boiler or a glass bowl in the microwave.

  2. 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.

  3. Spread the white chocolate into the molds making sure to cover the bottom completely and spreading it up the sides.

  4. Place in the freezer to harden.
  5. While the first layer of white chocolate sets begin to make your ice cream.

  6. 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.

  7. 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.

  8. 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.

  9. Move the ice cream filled molds to set in the freezer for 4 hours.

  10. 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.

  11. 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.

  12. Place the mold back into the freezer and let them sit for a few hours.

  13. After they have set, pop them out of the mold and move into an airtight freezer safe container.

  14. The finished product will be a chocolate shell with ice cream in the middle. Enjoy!
Tags: ice cream, MARISSA, MUNCHIES, MUNCHIESBYMARISSA
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Why Choose MCT Oil for Herbal Infusions?

Many people ask, "What is MCT oil?" and wonder why it works so well for infusion. MCT oil is a concentrated form of medium-chain triglyceride oil that is rapidly metabolized by the body.

MCT oil absorbs faster than many traditional fats. This means infused compounds may reach the bloodstream more efficiently.

MCT oil, whether infused or not, also provides a noticeable energy boost. This makes it appealing for people who want both infusion and metabolic support.

How Does an Herb-Infused Oil Work in the Body?

An herb-infused oil delivers fat-soluble compounds through digestion and absorption in the small intestine. Because MCT oil is processed quickly, uptake may occur faster than with heavier oils.

Research shows infusions with MCT oil tend to reach the bloodstream more quickly, so you may not need to wait as long to notice effects. Faster absorption can allow smaller serving sizes to feel effective.

What Makes This MCT Oil Recipe More Consistent?

This MCT oil recipe uses fixed temperature and automated blending. Controlled heat protects delicate compounds from degradation. Consistency begins with temperature control.

Sunflower lecithin improves emulsification. That helps distribute botanical compounds evenly through the oil.

How to Use MCT Oil in Everyday Recipes

If you are wondering how to use MCT oil after infusing, start with small measured amounts. It blends easily into smoothies, coffee, sauces, and baked goods.

Herb-infused MCT oil typically has a more neutral flavor. This makes it flexible for both sweet and savory dishes. Start low and measure carefully.

Everything You Need for Reliable Oil Infusions

Reliable oil infusions come from the right tools working together from start to finish. When preparation, infusion, straining, and storage are aligned, results become repeatable and easy to manage.

The right equipment turns a simple recipe into a controlled process. Each tool supports consistency, cleanliness, and accurate measuring.

Magical Bakers Bundle

The Magical Bakers Bundle brings the full infusion system into one package. It includes:

The MB2e MagicalButter Machine

DecarBox Thermometer Combo Pack

Sunflower Lecithin Powder

A 190 Micron Filter

Measuring cups

A silicone heat-resistant glove

Magical 21UP Butter Mold

This bundle supports precise activation, automated infusion, safe handling, and clean filtration. Using a complete system reduces variation between batches and protects potency.

Mason Jars for Clean Storage

Store herb-infused oil in a sealed glass jar away from light. Refrigeration slows oxidation and preserves freshness. Mason jars provide durable glass storage that helps preserve freshness.

Glass does not react with oil and does not absorb flavor. Sealed lids limit oxygen contact and extend shelf stability.

Gummy Mix 4 Pack for Recipe Expansion

Once your MCT oil recipe is complete, you can turn that infusion into finished creations. The Gummy Mix 4 Pack allows you to convert infused oil into measured gummy servings.

Magical Gummy Molds for Accurate Portions

Portion size matters when working with concentrated oil. Magical Gummy Molds provide uniform cavities for even distribution.

Frequently Asked Questions

What is MCT Oil and Why is it Different?

Medium-chain triglyceride oil is a refined fat sourced mainly from coconut oil. Its shorter chain length allows faster digestion compared to long-chain fats.

This property makes it ideal for infusion because it carries compounds efficiently. It also remains liquid at room temperature, which simplifies measuring and blending.

Is This MCT Oil Recipe Beginner-Friendly?

Yes. Automated temperature cycles simplify the process. Due to this, the risk of mistakes is lower.

Is It Better To Use Refined Or Unrefined MCT Oil?

Refined MCT oil typically has a neutral taste and lighter texture. This makes it easier to blend into recipes without affecting flavor.

Unrefined versions may have a mild coconut note depending on sourcing. For precise recipe control, most people prefer refined oil.

Can I Use Other Oils Instead of MCT Oil?

Yes, but other oils may absorb more slowly. Olive oil and butter contain long-chain fats that digest differently.

MCT oil often provides a cleaner flavor and improved stability.

How Long Does Herb-Infused Oil Last?

When stored properly in cool conditions, MCT-based infusions can last several months. Light and heat reduce shelf life.

Elevate Your Infusion Process With Precision and Control

This MCT oil recipe is built around precision and repeatable quality. By combining controlled heat, medium-chain triglyceride oil, and proper filtration, you create an herb-infused oil designed for consistency.

MagicalButter designs purpose-built tools that remove guesswork from infusion. Explore professional-grade equipment created specifically for home infusion and elevate your next batch. Shop MagicalButter products and build a system that supports clean, reliable oil extraction every time.