No churn funfetti ice cream bars enrobed in dark chocolate and topped with colorful sprinkles— the perfect homemade birthday treat that’s easier than you think!
There’s just something so magical about that first bite of a chocolate dipped ice cream bar. The satisfying crack of the chocolate shell giving way to smooth creamy ice cream.
Even as a pastry cream, I’ve always had a soft spot for Crunch bars, Dove bars, and of course those iconic Magnum ice cream bars. I wanted to create something special that brings all the birthday party vibes into one bite.
These no-churn funfetti ice cream bars are the answer! With sprinkles both inside and outside, plus that snappy chocolate shell, these are guaranteed to make any day feel like a celebration!
Reasons to Love This Recipe
No ice cream maker required– No churn method simply uses heavy cream and sweetened condensed milk for creamy results
Easy chocolate shell– Coconut oil chocolate mixture creates that iconic “snap” you get from premium ice cream bars
Customizable – swap sprinkles for any mix-ins of your choice such as chopped Oreos, marshmallows, or chocolate chips
Make-ahead friendly – ideal for summer entertaining, birthday parties, or whenever you need a frozen treat.
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.
Equipment You’ll Need
Ice cream bar molds: I recommend these silicone molds because they produce clean lines and release easily. Asides from ice creams, you can use the mold for jello, gelatins, puddings, and popsicles. Plus, they’re also oven safe (good for cakes and brownies).
Not interested in another kitchen gadget? 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.
Double boiler setup: A bowl set over simmering water ensure gentle, even chocolate melting.
Tall glass: Find a drinking glass that is wide enough and tall enough to accommodate the ice cream bars. You’ll want a glass tall enough to fully coat the bars.
Secret to Perfect Chocolate Magic Shell
There’s no need to temper chocolate that’s going in the freezer. Here’s a professional tip that makes all the difference: coconut oil is your secret weapon for that perfect chocolate coating.
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.”
The ratio matters — too little coconut oil and your chocolate will be too thick; too much coconut oil and it won’t set properly.
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.
Related Frozen Dessert Recipes
- Chocolate Dipped Frozen Bananas
- White Chocolate Blueberry Ice Cream Bars
- Ruby Chocolate Strawberry Swirl Ice Cream Bars
- Cookie Ice Cream Sandwiches
Chocolate Dipped Funfetti Ice Cream Bars
Ingredients
Funfetti Ice Cream:
- 2 cups heavy cream, cold
- 13.4 oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ½ 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
Instructions
Funfetti Ice Cream:
- Whip chilled whipped cream to soft peaks. Add condensed milk and vanilla. Continue to whip to stiff peaks. Fold in in sprinkles.
- Fill ice cream bar molds with mixture and insert wooden stick. Freeze for at least 6 hours until solid. Overnight is ideal.
Chocolate Dip:
- 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.
Assembly:
- 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Great chocolate dip. Thank you. I’m
Trying to find the perfect vegan ice cream a d have tried a few good ones. Not perfect yet though. Can I keep the unused choc dip or will it thicken/harden in the glass? Thank you