Chocolate Covered Ice Cream Bars

Were you a pool kid?

chocolate ice cream bars

I grew up at the pool. I remember refusing sunscreen, getting stung by bees, lots of skinned knees, and  that big wet spot on my shorts that was left behind from my swim suit.  We wore those pool-wounds like badges of honor -as proof that we were having fun.

And some days we were even allowed to pick a treat from the pool snack bar that gushed Choco Tacos’, Push Up Pops and Screwballs.

chocolate covered ice cream

And among a crowd of fancy frozen novelties were the old standbys -chocolate covered ice cream bars. So simple and understated, just like we were.

Here’s a refined but simple version of that snack bar classic.

chocolate and cream

Ingredients:

1 quart of vanilla ice cream
1 cup heavy cream

1 cup chocolate, coarsely chopped

Directions:

chocolate sauce

Fill Popsicle molds with softened ice cream. Freeze several hours or overnight.

To make the chocolate sauce:

Pour the heavy cream into a small saucepan and heat on medium low. When warm, stir in the chocolate. Whisk until smooth.

Allow to cool to room temp.

Gently remove the ice cream bars from the mold and arrange on a baking sheet lined with wax paper.

Using a spoon, pour the chocolate sauce onto the ice cream bar. Lay the bar back on the tray and freeze until firm.

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Hot Cocoa with Homemade Chocolate Syrup

Last fall I attended the most beautiful Vermont wedding atop a mountain of screaming brilliant autumn treetops.  The tables were set with clusters of tiny vintage glass bottles with fresh picked wildflowers.

After a few drinks, I talked to everyone within earshot about the beautiful glass bottles, and I must have been pretty enthusiastic, since many kind folks even gave me their souvenir bottles. By the end of the night, my husband’s coat pockets were clanking with the bottles I collected throughout the night.

After all, I couldn’t fit them in my evening gown!

These bottles were the first thing that came to mind when I made this pot of Homemade Chocolate Syrup.

This chocolate syrup stirs seamlessly in with warm milk, and just a small spoonful delivers a subtly sweet and rich chocolate flavor. After all, there is nothing worse than powdered hot chocolate mixes that clump at the bottom of a cup or the overly sugared syrups that are completely void of any semblance of real chocolate…

So make a big pot of this syrup and funnel into pretty glass jars for a beautiful homemade Christmas gift. Especially nice paired with a little sac of marshmallows.

And you don’t even have to bake a single cookie.

Homemade Chocolate Syrup

Recipe adapted from: Betty Groff, Good Earth Country Cooking

1 cup cocoa powder

4 cups sugar

½ teaspoon salt

1.5 quarts water

1 tablespoon arrowroot powder*, dissolved in 1/8 cup water

1 Tablespoon vanilla

Directions:

1. In a large saucepan, mix cocoa, sugar and salt. Stir well with a whisk to fully incorporate.

2. Turn the heat to medium and add the water. Bring to a boil, stirring constantly.

3. As it begins to form bubbles, mix in the arrowroot/water mixture and cook until thickened, 8-12 minutes. Remove from heat and add the vanilla. Keeps in the fridge for several months.

*Arrowroot powder can be found in the natural food section and is a gluten-free alternative to cornstarch.