Almond Mocha Ice Cream Bars

Almond mocha ice cream bars feature no churn mocha ice cream dipped in melted chocolate studded with chopped almonds. 

This is proof that you don’t need fancy tools and equipment to make chocolate dipped ice cream bars at home.

It doesn’t matter how experienced or inexperienced you are in the kitchen.

You, yes YOU, can make these almond mocha ice cream bars!

Chocolate Dipped Almond Mocha Ice Cream

Here are the tools you will need: a hand mixer, standard quarter size baking sheet tray, plastic wrap, and popsicle sticks.

(This is assuming everyone has a freezer, stove top, a couple mixing bowls and a knife.)

Coffee and espresso run through my veins. I drink them up like water. I also consume a hefty amount of chocolate.

Mix them together with a little milk, and you get one of my favorite flavors- MOCHA!

These bars are made with no churn mocha ice cream and then dipped in a luxurious mixture of chopped almonds and melted dark chocolate.

No Churn Ice Cream

No churn ice cream is an amazing thing. Using chilled heavy cream and sweetened condensed milk, you can whip up all sorts of different no churn ice cream flavors.

Examples of all the things you can with no churn ice cream: White Chocolate Blueberry Ice Cream, S’mores Ice Cream Bars, and Espresso Dulce de Leche Ice Cream

How to make easy ice cream bars:

Simply whip heavy cream to soft peaks. Add condensed milk and any other flavors. Continue to whip to stiff peaks.

(This post from Fine Cooking provides you with a great visual to understand the differences between soft, medium, and stiff peaks.)

Evenly spread whipped mixture into a baking sheet lined with plastic wrap. Pop it in the freezer for at least 6 hours (overnight is best) until the ice cream is solid.

Use a knife to divide the frozen ice cream into 10 equal rectangle bars. Work quickly! You don’t want the ice cream to get too soft. If the ice cream starts to soften, pop them back in the freezer until solid.

The tricky part is adding in the wooden popsicle stick, but I have secret. Soak one end of the wooden stick in water before inserting it in the cut mocha ice cream bars.

The moisture from the wooden stick will help adhere to the ice cream better. Pop them back in the freezer until the sticks are firmly frozen to the ice cream.

Magic Shell Chocolate Dipping Sauce

Coconut oil is the secret ingredient when it comes to coating frozen treats in chocolate.

Coconut oil has a rather low melting point, turning into a liquid around 75 degrees Fahrenheit. On the other end of the spectrum, coconut oil begins to solidify around room temperature.

Melted chocolate mixed with coconut oil creates a silky, luscious chocolate sauce.

When frozen ice cream is introduced to the melted chocolate mixture, the coconut oil solidifies and hardens- thus, creating that nice chocolate “magic shell.”

I mixed in the chopped almonds in the melted chocolate. If you’d like, you can sprinkle on the almonds after coating the mocha ice cream bars in the chocolate.

And there you have it, homemade ice cream bars!

Now you know the secret, check out these other ice cream bars:White Chocolate Blueberry Ice Cream, S’mores Ice Cream Bars, and Espresso Dulce de Leche Ice Cream