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Homemade Klondike Bar with bite taken
Classic square ice cream bar dipped in chocolate

DIY Klondike Bars

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
This iconic American frozen treat relies on the interplay of textures: a thick, cracking chocolate shell hiding silky, instantly melting vanilla ice cream. The secret lies in the 'magic shell' chemistry: refined coconut oil lowers the chocolate's melting point slightly but causes it to harden instantly upon contact with the frozen ice cream.
🕒 Prep Time 45 mins
🍳 Cook Time 5 mins
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 340 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • 8x8 inch square pan
  • Parchment paper
  • Long sharp knife
  • Deep bowl for dipping
  • Wide spatula

Allergen Information

⚠️ Milk
⚠️ Tree Nuts
⚠️ Soy

Instructions

1 ✓

Line a square pan with parchment paper, leaving overhangs. Let the ice cream soften for 5-10 minutes until spreadable.

Tip: The paper allows you to lift the entire block out later.
2 ✓

Spread the ice cream into the pan evenly (approx 1 inch thick). Tap the pan on the counter to remove air bubbles, then freeze for at least 2 hours until rock hard.

Tip: Compacting ensures the square doesn't crumble when cut.
3 ✓

Lift the frozen block out using the paper. Using a knife dipped in hot water (and dried), cut into 6 equal squares. Immediately return squares to the freezer on a tray for 30 mins.

Tip: The hot knife slices through the ice cream like butter.
4 ✓

Melt the chocolate with the coconut oil and salt. Stir until smooth and let cool to room temperature (approx 85°F/30°C).

Tip: The chocolate must be fluid but cool. If it's too hot, it will melt the ice cream.
5 ✓

Prepare a parchment-lined tray. Dip the frozen squares one by one into the chocolate, turning to coat. If using nuts, sprinkle them on immediately.

Tip: Thanks to the coconut oil, the shell hardens in seconds on the freezing surface. Work fast!

Recipe FAQ

Why does the chocolate crack when cutting?
If the chocolate is too thick or too cold, it snaps. Use a knife dipped in hot water to slice through effortlessly.
Can I use vegetable oil instead of coconut oil?
Not recommended. Coconut oil is unique because it becomes solid at cool room temperatures, creating that signature snap. Vegetable oil stays liquid.

Ingredients

  • 10 oz Semisweet or Milk Chocolate
  • 1 pint Premium Vanilla Ice Cream
  • 2 tbsp Refined Coconut Oil
  • 1/4 cup Chopped Walnuts (optional)
  • 1 pinch Sea Salt