From Nigel's Kitchen Table
Homemade Ice Cream Bars
Smooth homemade ice cream bars made without churning and with only six ingredients—perfect for summer.
Navigate the recipe
On this page
The recipe, step by step
These homemade ice cream bars are soft, smooth and wonderfully creamy, with no churning required. A simple vanilla ice cream base is layered with your choice of fruit, salted caramel, Nutella, Biscoff or peanut butter, then frozen and dipped in chocolate for that classic ice cream bar finish.
They are one of those recipes that are particularly fun to make because you can give every bar a different flavour. Add raspberry coulis to one, passion fruit to another, salted caramel to the next, then finish them with dark, milk or white chocolate and whatever toppings take your fancy.
Better still, they are ideal for making ahead. Once coated, keep them tucked away in the freezer and you have a homemade frozen treat ready whenever the weather calls for one.
For another cooling summer dessert, try my Strawberries & Cream Semifreddo. If you prefer something fruity and no-bake, my Raspberry Passion Fruit Tiramisu is another lovely option.
Recipe Highlights
- Ease: Easy and completely no-churn.
- Taste: Creamy vanilla ice cream with your choice of fruit, caramel, chocolate, nut or Biscoff filling.
- Texture: Soft and creamy inside with a crisp chocolate shell.
- Serving: Perfect straight from the freezer as a summer dessert or afternoon treat.
- Quantity: 4 × 90 ml ice cream bars.
- Preparation: 30 minutes, excluding the preparation of optional fillings.
- Freezing: The method requires 30 minutes to set the filling, followed by 3 hours for the ice cream and another 10 minutes after coating.
Why You’ll Love These Homemade Ice Cream Bars
The ice cream base could hardly be simpler. Whipped cream provides lightness, while sweetened condensed milk and evaporated milk help create a rich, creamy texture without needing an ice cream machine.
Then comes the fun part: choosing the filling. You can make a fresh fruit coulis or salted caramel from scratch, or keep things particularly easy with passion fruit, Nutella, Biscoff spread or peanut butter.
Once frozen, each bar is dipped into melted chocolate. You can use dark, milk or white chocolate, then leave the coating plain or decorate it with chopped nuts, crushed biscuits or another drizzle of chocolate.
Because every bar can be different, this is also a useful recipe when several people want different flavours.
Ingredients and Substitutions
No-Churn Ice Cream Base
- Whipping or double cream: Use 120 g whipping or double cream. Whipping it to soft peaks incorporates air into the mixture and helps create a lighter, creamier ice cream.
- Sweetened condensed milk: Use 60 g sweetened condensed milk. It adds sweetness and contributes to the smooth, creamy texture of the frozen base.
- Evaporated milk: Use 60 g evaporated milk. Its concentrated milk solids add richness without introducing the same amount of water as ordinary milk.
- Vanilla paste: Use ¼ teaspoon pure vanilla paste. The WPRM recipe specifically calls for paste rather than vanilla extract.
Chocolate Coating
- Chocolate: Use 400 g dark, milk or white chocolate for dipping the frozen bars. The relatively generous quantity makes it easier to dip each ice cream completely.
Nigel recommends
Vanilla Bean Paste & Chocolate Drops
For these homemade ice cream bars, I recommend vanilla bean paste for a rich vanilla flavour without adding much extra liquid, together with a mixed bundle of dark, milk and white chocolate for dipping, drizzling and decorating.
Ingredient
Nielsen Massey
Vanilla Bean Paste
Rich vanilla bean paste with a concentrated vanilla flavour and visible vanilla seeds, ideal for cakes, biscuits, custards, creams and glazes.
Ingredient
Some retailer links may be affiliate links. Recommendations remain editorially independent.
Fruit Coulis
- Fruit: Use 120 g fresh or frozen fruit. The WPRM card suggests raspberries, strawberries, blueberries or blackberries.
- Caster sugar: Use 1 tablespoon caster sugar.
- Lemon juice: Use 1 tablespoon lemon juice to bring some acidity to the fruit sauce.
Salted Caramel
- Caster sugar: Use 100 g caster sugar.
- Butter: Use 50 g butter.
- Double cream: Use 100 g double cream, also known as heavy cream.
- Fine sea salt: Use 2 pinches fine sea salt to balance the sweetness of the caramel.
Other Filling Options
- Passion fruit: Use 4 passion fruits, approximately one per ice cream bar.
- Nutella: Use 100 g, approximately 25 g per bar.
- Biscoff spread: Use 100 g.
- Peanut butter: Use 100 g.
How to Make Homemade Ice Cream Bars
Prepare the Mould
1. Prepare the ice cream mould: Place your ice cream mould on a tray that will fit comfortably into your freezer.
Add Your Chosen Filling
2. Add a ready-made filling: If you are using Nutella, Biscoff spread, peanut butter or passion fruit, spoon approximately 2–3 tablespoons of your chosen filling into the bottom of each mould. Place the mould in the freezer for 30 minutes before adding the ice cream base.
Make the Fruit Coulis
3. Cook the fruit: If you are making the fruit coulis, place the 120 g fruit and 1 tablespoon caster sugar in a small saucepan. Bring to a simmer over medium-high heat. Once the mixture begins to boil, reduce the heat to medium and continue simmering for approximately 5 minutes, stirring regularly. Frozen fruit may require a little longer.
4. Blend the coulis: When the fruit has softened and broken down, remove it from the heat. Transfer it to a blender or food processor and blend until smooth. Alternatively, use a stick blender.
5. Strain and chill the coulis: Pass the fruit mixture through a fine-mesh sieve into a pouring jug, then stir in the 1 tablespoon lemon juice. Spoon approximately 2–3 tablespoons into the bottom of each mould and freeze for 30 minutes.
Make the Salted Caramel
6. Melt the sugar: If making the salted caramel, place the 100 g caster sugar in a medium-large saucepan over low heat. Allow the sugar to melt gradually, which should take around 5 minutes.
7. Add the butter and cream: Once all the sugar has melted and turned a golden amber colour, add the 50 g butter and stir to combine. Then carefully add the 100 g double cream. The mixture will steam and bubble, so add it cautiously.
8. Finish the caramel: Stir until smooth, add the 2 pinches fine sea salt, then remove the caramel from the heat and leave it to cool.
9. Add the caramel to the moulds: Once cooled, spoon approximately 2–3 tablespoons of caramel into the bottom of each mould and freeze for 30 minutes.
Make the No-Churn Ice Cream
10. Whip the cream: Pour the 120 g whipping or double cream into a measuring jug or mixing bowl and whisk until soft peaks form.
11. Finish the ice cream base: Add the 60 g sweetened condensed milk, 60 g evaporated milk and ¼ teaspoon vanilla paste. Blend or whisk until the mixture is smooth and creamy. Scrape down the sides of the jug or bowl with a spatula as necessary so everything is evenly combined.
12. Fill the moulds: Remove the mould from the freezer and insert the wooden lolly sticks. Fill each mould with the ice cream mixture.
13. Freeze until firm: Return the mould to the freezer for 3–4 hours, or until the ice cream bars are completely set.
Coat the Ice Cream Bars
14. Prepare the frozen bars: Once completely frozen, carefully remove the ice cream bars from their moulds. Place them on a tray lined with parchment paper and return them to the freezer while you prepare the chocolate.
15. Melt the chocolate: Place the 400 g chocolate in a heatproof bowl set over a small saucepan of gently simmering water. Melt slowly, stirring until completely smooth.
16. Dip the ice creams: Pour the melted chocolate into a tall glass or narrow jug and dip each frozen ice cream bar into the chocolate so it is coated.
17. Decorate: While the chocolate is still setting, decorate the bars with chopped nuts, crushed biscuits or a drizzle of another melted chocolate, if you like.
18. Set the coating: Place the coated bars back onto the lined tray and return them to the freezer for 10 minutes before serving.
19. Save any leftover chocolate: You are likely to have some melted chocolate left after dipping. Allow it to set for another use, or spread it onto a lined baking tray and scatter over nuts or seeds to make a simple chocolate bark.
Variations
Extra Dark Chocolate
For a deeper chocolate flavour, add 2 tablespoons cocoa powder to the ice cream base and coat the frozen bars in dark chocolate.
Mint Chocolate
Use dark chocolate for the coating and add a little mint extract to the ice cream base.
Coffee
Warm half of the evaporated milk and dissolve 1 teaspoon instant coffee powder in it. Allow it to cool before combining it with the remaining ice cream ingredients.
Warm Spices
Add ¼ teaspoon cinnamon, cardamom or nutmeg to the ice cream base for a gently spiced variation.
Citrus
Add finely grated lemon, lime or orange zest to the ice cream mixture for a fresh citrus flavour.
The original article also suggests citrus oils.
Fruit Coulis
Use raspberries, strawberries, blueberries or blackberries to make the fruit filling.
The same method can therefore produce a different flavour simply by changing the fruit.
Passion Fruit
Spoon fresh passion fruit into the moulds before adding the ice cream base. WPRM allows approximately one passion fruit per ice cream bar.
Nutella
Use 100 g Nutella, approximately 25 g per bar, for a chocolate-hazelnut centre.
Biscoff
Use 100 g Biscoff spread for a caramelised biscuit-flavoured centre.
If you enjoy Biscoff desserts, my Millionaire’s Biscoff Bars are another good one to try.
Peanut Butter
Use 100 g peanut butter for a creamy nut filling.
Nigel’s Recipe Tips
Whip the Cream to Soft Peaks
The cream provides much of the air in this no-churn base, so whisk it until soft peaks form before adding the other ingredients.
There is no need to continue until it becomes very stiff.
Use a Measuring Jug
A large measuring jug works particularly well for the ice cream mixture because you can whisk and combine everything in it, then pour the mixture directly into the moulds.
It also saves a little washing-up.
Scrape Down the Sides
When adding the condensed milk, evaporated milk and vanilla paste, scrape down the sides of the bowl or jug once or twice.
This helps ensure the denser condensed milk is distributed evenly through the cream.
Give the Filling Time to Freeze
Whether you use fruit coulis, salted caramel, Nutella, Biscoff, peanut butter or passion fruit, chilling the first layer before adding the ice cream helps keep the flavours more distinct.
Freeze the Ice Cream Completely Before Dipping
The bars need to be completely firm before they go into warm melted chocolate.
If they are still soft, removing them from the moulds and dipping them becomes much more difficult.
Use a Tall Glass for the Chocolate
A tall, relatively narrow glass gives the melted chocolate enough depth to coat the whole ice cream bar without needing an enormous amount of chocolate.
Work Quickly Once the Bars Leave the Freezer
The frozen ice cream causes the chocolate coating to set rapidly.
Have your chopped nuts, biscuit crumbs or other decorations ready before you start dipping so they can stick before the chocolate hardens.
Why Use Vanilla Paste?
I specifically use vanilla paste rather than vanilla extract to minimise the amount of additional liquid in the ice cream base.
Frequently Asked Questions
Do I Need an Ice Cream Machine?
No. These are no-churn ice cream bars.
The cream is whipped before the other ingredients are added, so no ice cream machine is required.
How Many Ice Cream Bars Does the Recipe Make?
The recipe makes four 90 ml ice cream bars.
How Long Do Homemade Ice Cream Bars Take to Freeze?
The filled ice cream moulds need for 3–4 hours in the freezer, until completely set.
If you are adding a separate filling, that layer is first frozen for 30 minutes, and the chocolate-coated bars receive another 10 minutes in the freezer before serving.
Can I Make Them Ahead?
Yes. These ice cream bars are particularly suited to making ahead because the finished bars can be stored in the freezer.
Can I Use Milk Chocolate or White Chocolate?
Yes. dark, milk or white chocolate for the coating.
Can I Use Frozen Fruit for the Coulis?
Yes. The recipe allows either fresh or frozen raspberries, strawberries, blueberries or blackberries.
Frozen fruit may need slightly longer in the saucepan before it has fully softened.
Why Does the Recipe Use Condensed Milk?
Sweetened condensed milk adds sweetness and richness while helping to keep the amount of free water in the ice cream base relatively low.
Together with the cream and evaporated milk, it helps create the rich texture of this no-churn recipe.
Can I Make Different Flavours in the Same Batch?
Yes. That is one of the advantages of individual moulds.
You can put a different filling into each one while using the same vanilla ice cream base.
What Can I Do With Leftover Melted Chocolate?
Let it set and save it for another recipe, or spread it onto parchment paper and scatter with nuts, seeds or biscuit pieces to make a quick chocolate bark.
For another chocolate option to serve with frozen desserts, my Chocolate Sauce is also useful hot or cold.
Tools You’ll Need
- Ice cream mould for 4 × 90 ml bars
- Wooden lolly sticks
- Tray that fits into your freezer
- Measuring jug or mixing bowl
- Whisk or electric whisk
- Silicone spatula
- Small saucepan
- Medium-large saucepan for the salted caramel
- Blender, food processor or stick blender for the fruit coulis
- Fine-mesh sieve
- Heatproof bowl
- Tall glass or narrow jug for dipping
- Baking or parchment paper
- Digital kitchen scales
Storage and Freezing
Once the chocolate coating has set, store the homemade ice cream bars in an airtight freezer-safe container.
They can be kept frozen for up to 3 months.
For the best protection from freezer odours and ice crystals, keep the container tightly sealed and return any bars you are not eating immediately to the freezer.
Nutrition
Serving: One 90 ml homemade ice cream bar.
605.26 kcal
CALORIES · 30% DV
42 g
TOTAL FAT · 60% DV
50.05 g
CARBOHYDRATES · 19% DV
36.77 g
SUGARS · 41% DV
7.65 g
PROTEIN · 15% DV
50.55 mg
SODIUM · 3% DV
6.04 g
FIBRE · 22% DV
% Daily Values based on a 2,000-calorie diet
The nutritional values will vary substantially depending on which filling, chocolate coating and decorations you choose.
Homemade Ice Cream Bars
- 1 ice cream mould
INGREDIENTS LIST
Ice cream base
- 120 g whipping or double cream
- 60 g sweetened condensed milk
- 60 g evaporated milk
- 1/4 tsp pure vanilla paste (avoid extracts – see notes)
Chocolate coating
- 400 g dark or milk chocolate (dark, milk or white)
Fruit coulis
- 120 g fresh or frozen fruit of choice (raspberries, strawberries, blueberries, blackberries)
- 1 tbsp caster sugar
- 1 tbsp lemon juice
Salted caramel
- 100 g caster sugar
- 50 g butter
- 100 g double cream (US: heavy cream)
- 2 pinches fine sea salt
Other filling options
- 4 piece passion fruit (1 per ice cream)
- 100 g Nutella (25g per ice cream)
- 100 g biscoff spread
- 100 g peanut butter
Preparation
- Place the ice cream mould on a tray that fits into your freezer. If you are going to use a coulis or caramel to flavour your ice cream then start to prepare these following the instructions further down. If you're going to use Nutella, Biscoff spread, peanut butter or passion fruit add 2-3 tablespoons of filling to the bottom of each mould and then place in the freezer for 30 minutes.
- Fruit coulis: To a small saucepan, add the fruit and sugar. Bring to a simmer over medium-high heat. The mixture will begin to boil, turn it down to medium heat. Continue to simmer for about 5 minutes, stirring the mixture often. Once the fruit has broken down and softened, turn off the heat – this will take a few minutes longer if using frozen fruits. Transfer the mixture to a blender or food processor and pulse until it reaches a smooth sauce consistency. You can also use a stick blender. Strain the mixture through a strainer into a pouring jug and add 2-3 tablespoons of filling to the bottom of each mould and then place in the freezer for 30 minutes.
- Salted caramel sauce: Place the sugar into a medium large saucepan. Place the pan on over a low heat. Allow the sugar to melt, this will take around 5 minutes. When all of the sugar has melted and is a golden amber colour, add the butter and stir to combine. Then add the cream, being careful as it will steam and bubble. Stir the mixture until smooth and then remove from the heat to cool.Once cooled, add 2-3 tablespoons of filling to the bottom of each mould and then place in the freezer for 30 minutes.
- Ice cream: In a measuring jug or mixing bowl, whisk the cream until soft peaks form. Then add the condensed milk, evaporated milk and vanilla paste. Blitz until smooth and creamy. You may want to scrape down the sides of the jug with a spatula throughout the process to make sure everything gets blended evenly.
- Remove the mould from the freezer and insert the wooden lolly sticks. Fill the moulds with the ice cream mix and transfer to the freezer for 3 hours, until completely set.
- Coating: Once frozen, carefully remove the ice-creams from their moulds and place them back into the freezer on a tray lined with parchment paper until ready to coat.Melt the chocolate in a heat-resistant bowl over a small pan of simmering water (double boiler). Pour the melted chocolate in to a tall glass and dip each ice cream in it. At this stage they can be decorated with chopped nuts, crushed biscuits or drizzled with melted chocolate.*It is likely that there will be additional chocolate left over at the end. Use it in another recipe or place it on a lined baking sheet and decorate with nuts and seeds to make a chocolate bark.
- Put the ice creams back on the tray to set in the freezer for 10 minutes before serving or store in an airtight container for up to 3 months.
Notes & Tips
FROM MY KITCHEN TO YOURS
Made this recipe?
I would love to hear how it turned out. Leave a comment and add a star rating to help other home cooks discover the recipe.
A recipe worth keeping
Save this recipe for another day
Pin it to one of your boards and keep it close for the next time you are ready to cook or bake.
Save to PinterestKeep cooking
You may also like
Recipe
Chocolate Chia Pudding
A creamy vegan chocolate chia pudding topped with rich hazelnut fudge sauce for a simple, satisfying dessert or breakfast.
View recipe
Recipe
Lemon Crinkle Cookies
Soft lemon crinkle cookies with snowy cracked tops and a bright, refreshing citrus flavour.
View recipe
Recipe
Coffee & Walnut Loaf Cake
A moist coffee and walnut loaf cake finished with a smooth espresso and vanilla glaze.
View recipeAround the table
Questions and kitchen notes
Made this recipe? Leave a rating and tell me how it turned out. Your questions and tips may also help the next person making it.
I just made this for my spouse who loves ice cream bars. Mine were similar silicone molds that each held about 50 mL. They were DELICIOUS.
I opted for the coffee ice cream, used a fancy Nutella filling, and sprinkled bits of hazelnut on the outside. I only ended up using a heaping tablespoon of filling and I had enough but maybe I’d use more for a fruit filling. I used oat-based evaporated and sweetened condensed milk to make it vegan and the filling was perfect. I had just enough for all four. The only thing I wished I had done was heat up the chocolate more or thin it out ever so slightly because my coating came out a little thick and difficult to bite into right away, but I think if the chocolate is hot enough it will drip off to make the layer just right. Even so, the ice cream bars were ready to eat just a few minutes outside of the freezer. Act fast for any decorative toppings that need to stick to the chocolate shell!
Spouse LOVED them. Can’t wait to experiment more, especially with the fruit. Thanks for this recipe! All your tips and variations are so helpful!
I love that you experimented a little and they came out so well. Thanks for your feedback its always great to hear.
Great ratio for the ice cream part. I’ve done a handful of recipes and this is by far the best one, My pure vanilla extract didn’t give me any problems, it was very creamy, but i think I’d like to try and find some of the paste variety, i’ve never used that before, or seen it? I also did the condensed sweetened milk cans in a crock pot of water for some dulce de leche. I painted it on half my bars.. should have done all of them, it was too good.. i might do a swirl thing with it next time. My chocolate coating ratio is 180g dark chocolate +30 ml coconut oil for that real nice crisp shell and nice shine. These are dangerous to have in my freezer.
Hi Hannah, Thanks for the feedback and it sounds like they came out great. I might have to pop over and raid your freezer 😉
These homemade ice cream bars look absolutely delicious and are such a fantastic idea for a refreshing summer treat, I really appreciate how simple and straightforward the recipe is—no ice cream maker required, yet the result looks so professional and indulgent. The creamy vanilla base combined with the rich chocolate coating creates the perfect texture contrast, and I love that there are so many options for customizing the flavors and toppings. Whether it’s adding a swirl of caramel, crushed nuts, or a fruity coulis, this recipe allows for endless creativity. It’s a great make-ahead dessert that would be a hit at parties or just for enjoying at home with family. I can’t wait to give it a try.