How to Make Klondike Ice Cream Bars
Add parchment paper or aluminum foil to a baking pan that is 9 x 9 square inches., Allow the ice cream to churn (if you are working with homemade ice cream) then place it inside the baking pan., Place a sheet of parchment paper on a huge baking...
Step-by-Step Guide
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Step 1: Add parchment paper or aluminum foil to a baking pan that is 9 x 9 square inches.
Transfer commercial ice cream to your refrigerator to get softer for about half an hour, then transfer it to the baking pan and spread it with a spatula or knife.
Place plastic wrap atop the pan and allow it to freeze for no less than 6 hours (you could even freeze it overnight). , Take the frozen ice cream outside of your freezer and remove it from the pan using the hanging parchment paper or aluminum foil.
Speedily use a steak knife or biscuit cutter to create 9 ice cream squares (they need to be equal). , Put the baking sheet in your freezer and allow to set in there for no less than an hour. , Put a bowl that's medium sized above a little saucepan.
Warm the saucepan with the heat being low and put the chocolate inside the medium bowl.
Stir the chocolate once in a while, and continue to stir until the chocolate has melted thoroughly. , Turn the heat switch to off and transfer to a wire rack to cool to a medium temperature. , Dunk the squares into the chocolate mixture very speedily, until the chocolate topping coats the entire ice cream square, then take the dunked squares out of the chocolate.
Continue to do this process until all the ice cream bars have been dunked, then allow to freeze again for no less than half an hour. -
Step 2: Allow the ice cream to churn (if you are working with homemade ice cream) then place it inside the baking pan.
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Step 3: Place a sheet of parchment paper on a huge baking sheet.
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Step 4: Transfer the cut ice cream squares to the baking sheet with parchment paper.
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Step 5: Make the chocolate topping while the ice cream squares are freezing.
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Step 6: Pour the coconut oil into the mixture and mix together until well combined and completely melted with the chocolate.
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Step 7: Once the ice cream squares are firm and the chocolate mixture has reached a medium temperature
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Step 8: take the baking sheet outside of the freezer.
Detailed Guide
Transfer commercial ice cream to your refrigerator to get softer for about half an hour, then transfer it to the baking pan and spread it with a spatula or knife.
Place plastic wrap atop the pan and allow it to freeze for no less than 6 hours (you could even freeze it overnight). , Take the frozen ice cream outside of your freezer and remove it from the pan using the hanging parchment paper or aluminum foil.
Speedily use a steak knife or biscuit cutter to create 9 ice cream squares (they need to be equal). , Put the baking sheet in your freezer and allow to set in there for no less than an hour. , Put a bowl that's medium sized above a little saucepan.
Warm the saucepan with the heat being low and put the chocolate inside the medium bowl.
Stir the chocolate once in a while, and continue to stir until the chocolate has melted thoroughly. , Turn the heat switch to off and transfer to a wire rack to cool to a medium temperature. , Dunk the squares into the chocolate mixture very speedily, until the chocolate topping coats the entire ice cream square, then take the dunked squares out of the chocolate.
Continue to do this process until all the ice cream bars have been dunked, then allow to freeze again for no less than half an hour.
About the Author
Raymond Butler
Creates helpful guides on crafts to inspire and educate readers.
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