Chocolate Dipped Funfetti Ice Cream Bars

No churn funfetti ice cream bars dipped in dark chocolate and topped with funfetti sprinkles These funfetti ice cream bars are ideal for birthday parties.

Chocolate Dipped Funfetti Ice Cream Bars

I remember the first time I had a Nestle Ice Cream Crunch Bar. Oh man, those were good. Then I moved on to Dove Ice Cream Bars. Even better. And then, I was introduced to Magnum Ice Cream Bars. Mind blown.

chocolate dipped funfetti ice cream bars

Inspired by my favorite ice cream bars, I introduce you to a super easy homemade version that I’ll be making quite often this summer: chocolate dipped funfetti ice cream bars!

Ever since sharing the no churn espresso dulce de leche ice cream a couple weeks ago, I’ve been on a no churn ice cream binge making all sorts of frozen goodies.

Chocolate Dipped Funfetti Ice Cream Bars

I’m all about the sprinkles these days because Alex and I are celebrating our birthdays very soon. What’s more festive than confetti/funfetti/sprinkles? Maybe some chopped Oreos.

The funfetti ice cream bars have sprinkles on the inside and the outside! However, if you believe in such thing as too much sprinkles, chopped Oreos, cookies, or chocolate chips cookies are a fantastic substitutes.

Chocolate Dipped Funfetti Ice Cream Bars

silicone molds

I bought these silicone molds years ago and totally forgot about them. Luckily, I stumbled upon them while cleaning out my kitchen gadget shelves. Now that I’ve used it, I am obsessed.

These silicone molds are easy to fill and even easier to unmold. Best of all, the silicone mold produces such clean lines. Asides from ice creams, you can use the mold for jello, gelatins, puddings, and popsicles. AND they’re also oven safe!

Not interested in another kitchen gadget to add to the pile? No worries. This recipe also works for any standard ice pop mold. The rounded ones in the back I have photographed up were from the dollar section of Target a few years ago.

Chocolate Dipped Funfetti Ice Cream Bars

Chocolate Magic Shell Secret Ingredient

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.”

Chocolate Dipped Funfetti Ice Cream Bars

The recipe below produces a thick chocolate coating with nice snap. If you want a thinning chocolate shell, adjust the consistency by adding additional melted coconut oil to the melted chocolate.

(P.S. For a fun toasted almond chocolate shell, check out Oh, How Civilized’s Matcha Ice Cream Bars.)

Chocolate Dipped Funfetti Ice Cream Bars

Yield: makes 12

Author Maryanne Cabrera


Funfetti Ice Cream:

  • 2 cups heavy cream cold
  • 13.4 oz can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup funfetti sprinkles or desired sprinkles of choice

Chocolate Dip:

  • 16 oz dark chocolate (72%) finely chopped
  • 2 Tablespoons coconut oil*
  • sprinkles or chopped Oreo cookies as needed


Funfetti Ice Cream:

  1. Whip chilled whipped cream to soft peaks. Add condensed milk and vanilla. Continue to whip to stiff peaks. Fold in in sprinkles.

  2. Fill ice cream bar molds with mixture and insert wooden stick. Freeze for at least 6 hours until solid. Overnight is ideal.

Chocolate Dip:

  1. Combine chopped chocolate and coconut oil in a large bowl. Place bowl over a pot of simmering water. Make sure bowl does not touch water. Melt mixture gently and stir often to ensure even melting. Once mixture is smooth, pour into a tall drinking glass.


  1. Unmold frozen ice cream bars. Dip in melted chocolate and immediately top with sprinkles. Enjoy immediately or keep frozen until ready to eat. Cover tightly in plastic wrap or keep in an airtight container in the freezer for up to two weeks.

Recipe Notes

  • I use these silicone ice cream bar molds from Amazon.
  • The chocolate dipping mixture will result with a thick chocolate shell. If you want the shell to be thinner, add additional tablespoons of coconut oil. To test thickness, dip a cold butter knife in chocolate mixture.

All images and text ©The Little Epicurean

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heather (delicious not gorgeous)

i tried making no churn ice cream pops over memorial day weekend, and they would just not come out. well, the stick would. without any ice cream attached. i shoved them in my freezer and forgot about them but maybe they work now?? did you have any probs taking yours out of the usual popsicle mold?

    Maryanne Cabrera

    No problem removing them from the regular popsicle molds. I soak the sticks in water before placing them in the popsicle molds. The wet sticks freezes to the popsicle better. Also to unmold the popsicles, I dip the mold in room temperature water for a few seconds to loosen.


Oh my goodness. this looks so good! My kids would have so much fun making these! Thanks for sharing, I will definitely be bookmarking this page for the future!


Erin @ The Speckled Palate

What a discovery in your gadgets shelf! I just love the sound of these ice cream bars and know a person… or five… who would adore them. ;)

    Maryanne Cabrera

    Thanks! I know, right?! I wonder what kitchen stuff I’ll find this weekend when I clean out the garage :)


These are so sweet and adorable! My kids will love them on a hot day. I also have popsicle molds that I forgot about until you mentioned it. Ha!


I could absolutely go for one (or two) of these right now. These look delicious!

xx, Taylor (

Dorothy at Shockingly Delicious

They look adorable! I bet they taste delicious too! I love that the kiddos can pick what topping they want, and so can I!

    Maryanne Cabrera

    Thank you! Yes, picking your favorite toppings is the best part!

Amanda | Maple Alps

These are fun! And they look pretty easy to do as well! I might have to try this since I’m dying in the summer heat!

    Maryanne Cabrera

    Thanks! Frozen treats are a must for cooling off in the summer!

Stacey Demrigian

What a great idea I never thought to do something like that yummy


Magnum bars are my favorite, but these look way better! I need to use coconut oil next time I make chocolate dipped ice cream!

    Maryanne Cabrera

    Thanks! I can’t ever pass up a Magnum bar. They’re too good!

Nicola @ Happy Healthy Motivated

These are the cutest ice cream bars I’ve ever seen! So much prettier than store-bought ones!

Joanie @ One Dish Kitchen

These are so pretty and I love the bar molds – definitely need to find these.

Amy @ Little Dairy on the Prairie

Every parent needs these in their freezer all Summer! I love them!


Oooh how fun are these!? The perfect summer treats!

Amanda Kruse

These look so good! Just pinned this so I can make these!

Amanda ||


These look like so much fun to make! Not to mention, tasty. I have to try these at my next get together

Des @ Life's Ambrosia

Who knew that ice cream bars could be so easy to make?! These look wonderful!

Sandi G

These would go very quickly at our house. So tempting!

Milena |

Wow! You have been busy since the last time I stopped by! I’m so making these – my son will flip out about the funfetti ‘on the inside’:) Thank you for pointing out about the coconut oil. I recently had to make pop cakes for kids and since I couldn’t use my usual trick of adding stout or porter to thin out the chocolate I used some coconut oil. Really pleased with how it worked out, didn’t alter the flavor at all..


Oh my goodness, these sound divine! I think I will need to give it a whirl when the weather is a bit better!


Loved your recipe post! Will surely try this.

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