Homemade Crunchy Triple-Layer Ice Cream Bars
✅ What You’ll Need (Ingredients)
For the chocolate core:
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1 cup (240g) chocolate ice cream OR chocolate fudge/ganache
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2 tbsp cocoa powder (optional for deeper flavor)
For the vanilla layer:
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1 cup (240g) vanilla ice cream (slightly softened)
For the crunchy chocolate coating:
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250g milk or dark chocolate (melted)
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3 tbsp coconut oil or 25g butter (for smooth dipping)
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1 cup puffed rice cereal (Rice Krispies or any puffed rice)
👩🍳 How to Make It
1️⃣ Shape the Chocolate Core
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Scoop chocolate ice cream into a small rectangular mold (or shape by hand using cling wrap).
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Freeze for 1 hour until solid.
2️⃣ Add the Vanilla Layer
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Spread softened vanilla ice cream around the frozen chocolate core to create the 2nd layer.
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Flatten and shape back into a bar form.
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Insert a wooden popsicle stick.
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Freeze again for 1–2 hours or until very firm.
3️⃣ Prepare the Crunch Coating
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Melt chocolate + coconut oil.
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Mix in the puffed rice to make the crunchy shell.
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Let it cool for 5 minutes (so it doesn’t melt the ice cream).
4️⃣ Dip & Freeze
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Dip or spoon the crunchy chocolate over the ice cream bar until fully covered.
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Freeze for 30 minutes to set.
🤤 Variation Ideas
| Version | Swap |
|---|---|
| Cookies & Cream | Use Oreo crumbs + white chocolate shell |
| Peanut Crunch | Add crushed peanuts to coating |
| Caramel Core | Fill the center with caramel instead of chocolate |
| Protein Version | Use protein ice cream + sugar-free chocolate |
🧊 Storage
Keep in an airtight container in the freezer up to 2 weeks.
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