The first chocolate covered ice cream bar made its debut in 1920 after a young boy with limited funds was forced to choose between two treats: chocolate and ice cream. According to the Smithsonian National Museum of American History website, Christian Kent Nelson worked for weeks before he developed the technique to make chocolate stick to ice cream. Originally sold as "I-scream bars," Nelson and his partner, Russell C. Stover, changed the name to Eskimo Pie. Make your own version at home, covering various sizes and shapes of ice cream with rich chocolate.
Step 1
Put a metal melon ball scoop or ice cream scoop in a tall, unbreakable container like a sturdy plastic cup. Fill the container about halfway with hot water. Warm the scoop or spoon for several minutes in the hot water to facilitate scooping the ice cream.
Step 2
Line a large sheet pan or baking dish with plastic wrap, leaving some excess wrap hanging at each end of the baking dish. The wrap prevents the product from sticking to the dish as well as serving other functions throughout preparation.
Step 3
Remove the ice cream from your freezer immediately before you plan to work with it. Remove the scoop from the warm water and scoop out the ice cream. Quickly fashion the ice cream into small, round balls, placing them in the lined baking dish until there is one single layer of ice cream balls.
Step 4
Insert a toothpick into each ice cream ball for easier handling. Put the ice cream container and the dish of ice cream balls in the freezer for 10 minutes if the ice cream begins to soften or is too soft to hold a toothpick or stick
Step 5
Put the dish of ice cream balls into the coldest section of your freezer. Allow the ice cream balls to freeze until firm, at least a half an hour. Test for firmness by pinching an ice cream ball between two fingers. Firm ice cream balls are ready for a coating in chocolate.
Step 6
Pour the chocolate chips and the coconut oil into a bowl and place the bowl in the microwave. Melt the chocolate and coconut oil in the microwave in short 30-second bursts, stirring between heating segments; The coconut oil turns the chocolate into a hard shell upon cooling, according to CoconutOilCooking.com . Once the chocolate has melted to a smooth consistency, remove the bowl from the microwave. Continue stirring the chocolate until it has cooled and thickened slightly, 1 to 2 minutes.
Step 7
Remove the ice cream balls from the freezer and place next to the bowl of chocolate. Starting from the row of ice cream balls closest to you, pick up an ice cream ball by the toothpick, dip it into the chocolate sauce and return it to the lined baking dish. Work quickly in an attempt to dip all the balls before the ice cream melts or the chocolate thickens. Freeze the dessert for at least 3 hours before serving.
Things You'll Need
- 1 pint of ice cream
- Sheet pan
- Plastic wrap
- 7oz. chopped bittersweet chocolate
- 2 tbsp. virgin coconut oil
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