copycat klondike ice cream bars

How To Make copycat klondike ice cream bars

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  1

  Line an 8" square metal pan with parchment paper, ensuring that the entire pan is completely covered and leaving an overhang on the sides (TIP: lightly spray the pan with non-stick spray in a few spots to keep the parchment paper from shifting while you line the pan).
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  2

  In a medium bowl, combine the sweetened condensed milk, milk, vanilla extract, and salt; set aside.
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  3

  Add the heavy cream and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment (alternatively, you can use a large bowl and electric hand mixer). Beat on medium-high speed until stiff peaks form, about 2 minutes. Add the sweetened condensed milk mixture to the whipped cream in two separate additions, gently folding the ingredients together with a rubber spatula until smooth and combined. The mixture should look like very soft ice cream.
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  4

  Pour the ice cream mixture into the prepared pan and smooth into an even layer. Cover with foil, making sure the foil doesn't touch the ice cream. Place in the freezer for at least 8 hours, ideally overnight.
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  5

  Place a sheet pan lined with parchment paper in the freezer for 10 minutes (you'll use this to place the ice cream squares on to keep them cold). Remove the ice cream and sheet pan from the freezer. Using the parchment overhang, remove the ice cream from the pan and transfer to a cutting board. Working quickly, cut the ice cream into 9 squares (TIP: For easy slicing, run a sharp knife under warm water and wipe dry before cutting). Place the ice cream squares on the chilled baking sheet, loosely cover with plastic wrap, then return them to the freezer while you prepare the chocolate coating.
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  6

  Place the chocolate chips in a medium microwave-safe bowl. Microwave on HIGH in 20-second intervals, stirring thoroughly between each interval, until completely melted and smooth. Add the coconut oil to the melted chocolate and stir to combine (TIP: if the coconut oil doesn't melt completely, place the bowl back in the microwave for another 20 seconds). The chocolate will be thin. Let the chocolate mixture cool at room temperature for 20 minutes, stirring occasionally.
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  7

  Set up your workspace and be prepared to work fairly quickly. Remove the ice cream squares from the freezer. Peel each square off the parchment paper so that you can move quickly. Using a fork, lower one ice cream square into the chocolate mixture then flip it over to coat the opposite side. With the square resting on the fork, lift it over the bowl to let excess chocolate drip off, then return the coated ice cream bar to the baking sheet.
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  8

  Repeat with the remaining ice cream squares, then place in the freezer for another 20 to 30 minutes to set.
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  9

  Wrap each ice cream bar in aluminum foil and store in a freezer-safe zip-top bag for up to 3 months.
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