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Nothing screams summer like ice cream on a hot day. Depending on my mood, that can mean a few scoops of my favorite flavor in a waffle cone or a classic Klondike Bar. One bite and the thin chocolate layer shatters in my mouth, revealing the light vanilla ice cream inside. It’s the perfect cool, creamy, frozen treat. Klondike Bars are a freezer case staple, but what if I told you that it’s easy to make a homemade version with a simple no-churn ice cream and a two-ingredient DIY chocolate topping?
What is a Klondike Bar?
Klondike bars were introduced in 1922 (yes, they’ve been around for more than 100 years!) by the Ohio-based Isaly Dairy Company. For more than 50 years, the ice cream novelty was sold only in Ohio and Pennsylvania. In the late '70s, folks in Florida, New York, and New England got their hands on Klondike Bars, but it wasn’t until the early '80s that the entire country could enjoy the treat. That’s also when the famous “What would you do for a Klondike Bar?” campaign was launched.
The ice cream.
The ice cream comes together with just five ingredients and a mixer—no ice-cream machine required. Start by dissolving sugar in whole milk with a splash of vanilla extract and a pinch of salt. Whip up some heavy cream to stiff peaks, fold it into the milk, and freeze in an 8" square pan (the same one you use to make brownies). THAT’S IT!
The shell.
Coating the ice cream in the chocolate shell is the trickiest part. Use these tips to help make sure it goes smoothly:
— Don’t skip the coconut oil. The coconut oil lowers the chocolate's melting point and helps the coating set up with a crunchy snap. The recipe calls for refined coconut oil because the flavor is milder, but if you want a treat with a more pronounced coconut flavor, go with extra-virgin coconut oil.
— Cool the chocolate before dipping, but not too much. The key to getting a nice thin coat of chocolate is having the chocolate cool down to around 80° before you dip. If it’s much cooler than that the chocolate will stick on much thicker.
— Measure your dipping bowl. Try to find a small deep bowl that is about 6" in diameter, which is about the size of the squares. This will help make sure the entire bar is covered when you’re dipping.
Variations.
This is a recipe for the classic, but feel free to get creative! Flavor the no-churn base with chocolate or fruit or fold in your favorite mix-ins. And before the chocolate sets, sprinkle on a topping or two—sprinkles, chopped nuts, or even crushed potato chips or pretzels.
Did you try this recipe? Let us know how it came out in the comments below!
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- Yields:
- 9 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 9 hrs
- Cal/Serv:
- 411
Ingredients
Ice Cream
- 1/2 c.
whole milk
- 1/3 c.
granulated sugar
- 1 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
- 1 c.
heavy cream
Coating & Assembly
- 1 1/2 c.
semisweet chocolate chips
- 2/3 c.
refined coconut oil
- Nutrition Information
- Per Serving (Serves 9)
- Calories411 Fat35 gSaturated fat25 gTrans fat0 gCholesterol31 mgSodium69 mgCarbohydrates26 gFiber2 gSugar25 gProtein2 gVitamin D1 mcgCalcium42 mgIron1 mgPotassium149 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
Ice Cream
- Step 1Line an 8" square baking pan with 2 (14"x8") sheets of parchment. (You want to cover the entire pan and leave some parchment overhang around the sides to make it easy to lift the ice cream out of the pan.)
- Step 2In a medium saucepan over medium-low heat, cook milk, sugar, vanilla, and salt, stirring occasionally, until sugar is dissolved, about 2 minutes. Let cool to room temperature.
- Step 3Meanwhile, in a large bowl, using a handheld mixer on medium speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream until stiff peaks form, 3 to 5 minutes. Gently fold cooled milk mixture into whipped cream until well combined.
- Step 4Pour mixture into prepared pan and spread in an even layer. Cover with foil (making sure it doesn’t touch top of cream mixture) and freeze until firm, at least 8 hours or preferably overnight. If you have room, place a large cutting board in freezer (a cold board will help keep the ice cream cold when you’re assembling the bars).
- Step 5Run an offset spatula or butter knife between pan and parchment to ensure ice cream is released, then lift ice cream block out of pan with parchment overhang.
- Step 6Place another sheet of parchment on cutting board. Gently flip block of ice cream onto cutting board and peel off parchment. Using a chef’s knife, slice block into 9 squares, wiping down knife between cuts. Cover ice cream with plastic wrap and freeze until ready to use.
Coating & Assembly
- Step 1In a medium heatproof bowl, microwave chocolate chips on high for 30 seconds. Stir chocolate, then microwave 30 seconds more. Stir again and continue to microwave 30 seconds more if chocolate isn’t melted. Stir in oil to combine.
- Step 2 Transfer chocolate to another medium bowl (it should be at least 5" to 6" in diameter to fit ice cream squares). Let sit until chocolate cools to around 80°, about 10 minutes.
- Step 3Using a fork, carefully lower an ice cream square into bowl of chocolate, dunking ice cream with fork into melted chocolate to coat. Using the fork, lift ice cream bar from underneath, allowing excess chocolate to drip back into bowl. Carefully place coated ice cream on parchment. Repeat with remaining squares, freezing if needed if bars are melting. Freeze until chocolate sets, about 15 minutes.
- Step 4Wrap each square in a piece of foil, transfer to a gallon-size freezer bag, and store in freezer.
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