Good afternoon here we will give you a recipe assorted chocolate dipped ice cream bars which is appetizing The way making it is very not too difficult. You just need to be careful to get results from assorted chocolate dipped ice cream bars which has aroma and taste that able evoke our tastes.

So that the result of assorted chocolate dipped ice cream bars, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare assorted chocolate dipped ice cream bars the delicious as long as you know the tricks and how to make this dish able be serving very special.

Ingredients and seasonings must exist in prepare

1. Prepare Pistachio - 1 serving
2. Prepare 20 g finely ground pistachio
3. Prepare 15 ml sweetened condensed milk
4. Take 37 ml heavy cream
5. Prepare Peanut Butter - 1 serving
6. Use 20 g creamy peanut butter
7. Prepare 15 ml milk
8. Use 1/4 tsp sugar
9. Prepare pinch salt
10. Use 37 ml heavy cream
11. Prepare Mixed Berries - 1 serving
12. Prepare 20 g any type of berries purée
13. Prepare 15 ml sweetened condensed milk
14. Use 37 ml heavy cream
15. Take Chocolate Coat - 3 servings
16. Prepare 120 g good quality dark chocolate
17. Prepare 15 ml (1 tbsp) coconut oil

Place each dipped ice pop on a cookie sheet and place in freezer so the chocolate hardens. Assorted pack of chocolate, banana, and orange flavored bars. Chocolate Chisel handmade caramel is in evey caramel and turtle. Our chocolates, pastries and ice cream bars are made with soy lecithin and sunflower lecithin.

Instructions to cook Assorted Chocolate Dipped Ice Cream Bars:

1. Flavor prepping: combine all ingredients except the heavy cream of 3 flavors respectively in 3 separate bowls. Mix using a whisk until well blended.
2. In another mixing bowl, beat the heavy cream until stiff peaks form and divide in 3 portions. Carefully using a rubber spatula, fold each portion of the whipped cream into each flavor bowl.
3. Pour into the ice cream moulds. Freeze for at least 4 hours.
4. Chocolate Coat: place the chocolate and coconut oil into a microwave safe bowl. Melt in the microwave using 15 second bursts. Stir well between each burst. There should be no lumps of chocolate or coconut oil remaining. Pour melted chocolate into a tall and skinny glass. Let cool slightly. Prep your working space with a baking sheet lined with parchment paper, it will get messy!
5. Demould the ice cream. While holding the stick, immediately dip ice cream into melted chocolate then very gently shake the ice cream a bit so that coating will run through it without setting too thick. The chocolate coating should set in 30-60 seconds at room temp. If you have a warm kitchen and coating does not seem to set, open the freezer door and hold the ice cream “into the freezer” with the help of the stick. The chocolate coat will set in this cold temp fairly quickly.
6. Place the ice cream bars (on the baking sheet) into the freezer. After they've had a chance to firm back up for 60-90 minutes, serve or wrap them individually in aluminum foil and store in a freezer-safe container. Best eaten after 3 minutes out of the freezer.
7. Done and ready to serve!

Our chocolates, pastries and ice cream bars may also include, as ingredients or traces of, peanuts, tree nuts, nuts, wheat, milk, dairy, eggs, coconut, coconut oil, gelatin and culinary oils and may contain traces of other culinary allergens. This mix of roasted and salted crunchy nuts will make any nut lover sing! S'more's bar, Cookies and Cream bar and Salted Caramel bar. Each treat is hand-dipped; slight variations will occur. Ice cream is a good stress reliever.

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