Directions
- Line a baking sheet with parchment paper and place it in the freezer. This will be used to set the ice cream quickly once coated.
- Scoop the slightly softened ice cream into firm balls using an ice cream scoop. Place the scoops onto the chilled baking sheet, spacing them apart.
- If you’re adding mix-ins like cookies or nuts, gently press them into the ice cream scoops now.
- Freeze the scoops for at least 1 hour, or until they are very firm. This step is crucial to prevent melting during coating.
- While the ice cream freezes, prepare the chocolate coating. Place the chocolate and coconut oil in a microwave-safe bowl.
- Microwave in 20–30 second intervals, stirring between each, until fully melted and smooth. The mixture should be glossy and pourable, not thick.
- Let the chocolate cool slightly for 5 minutes. It should still be liquid but not hot.
- Remove the frozen ice cream scoops from the freezer. Working quickly, spoon or pour the melted chocolate over each scoop, letting it drip down the sides. The chocolate will harden almost instantly.
- Sprinkle any optional toppings over the chocolate immediately before it sets.
- Return the coated ice cream to the freezer for 10–15 minutes to fully set before serving.
Recipe Details
Prep Time: 20 minutes
Freeze Time: 1 hour 15 minutes
Total Time: About 1 hour 35 minutes
Servings: 6–8 servings
Difficulty Level: Easy
Variations & Substitutions
• Different Ice Cream Flavors: Try chocolate, strawberry, mint, or cookies and cream for endless combinations.
• White Chocolate Shell: Replace semi-sweet chocolate with white chocolate and coconut oil for a sweeter coating.
• Vegan Option: Use dairy-free ice cream and vegan chocolate chips with coconut oil.
• Crunchy Shell: Stir 2 tablespoons of crushed nuts or rice cereal directly into the melted chocolate before coating.
Serving Suggestions
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