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Frozen Chocolate-Coated Ice Cream Brownie Bars (Eskimo Bars - OMG!)

Here's how you make Frozen Chocolate-Coated Ice Cream Brownie Bars (Eskimo Bars - OMG!)
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  • Servings: 8-12
  • Prep: 45m
  • Cook: 25-30m
    • The following recipe serves 8-12 people.

Ingredients

The ingredients are:
  • FOR THE BROWNIE
  • 1/2 cup butter (cold cut into pieces)
  • 8 ounces bittersweet chocolate (or semisweet chocolate, chopped)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs (at room temperature)
  • 1/4 cup all-purpose flour
  • ICE CREAM LAYER
  • 4 cups ice cream (pure real vanilla, not the imitation cheap stuff! Haagen Daaz is your best choice)
  • CHOCOLATE MAGIC SHELL
  • 2 cups semisweet chocolate chips
  • 3/4 cup coconut oil
  • FOR DIPPING
  • Caramel sauce (use a thick homemade or store-bought sauce)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE BROWNIES

  • Step 1: Preheat the oven to 350 degrees. Layer an 8-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan. Lightly grease the foil with butter.

  • Step 2: In a medium saucepan, melt the butter, then add the chocolate and stir over low until the chocolate is melted and smooth. Remove from the heat and and stir in the sugar and vanilla until combined. Beat in the eggs one at a time. Add the flour and stir vigorously with a wooden spoon for 1 minute, until smooth and glossy, and pulls away a bit from the sides of the saucepan. Pour batter into the prepared pan.

  • Step 3: Bake until the center feels almost set, about 25-30 minutes. Let cool completely on a cooling rack.

  • FOR THE ICE CREAM LAYER

  • Step 4: Soften the ice cream for 15-20 minutes (watch not to completely melt). Spread an even layer onto the cold brownies, smoothing the top. Place the pan in the freezer for around 6 hours or until completely frozen.

  • Step 5: Remove the pan from the freezer, lift the foil with the brownies out of the pan. Using a sharp knife, cut the brownies into long, thin bars. (The size that you cut it is up to you.) Return the bars to the freezer to let the ice cream set again for a few hours.

  • FOR THE MAGIC SHELL

  • Step 6: Place the chocolate chips and coconut oil in a small saucepan over low heat and stir until the chocolate is melted and the mixture is combined and has a smooth and glossy consistency.

  • TO ASSEMBLE ESKIMO BARS

  • Step 7: Once the ice cream is set and hard, dip the brownies into the chocolate.

  • Step 8: Working one at a time, gently hold the brownies by the bottom and dip them into the chocolate mixture, then place on a baking rack to allow any excess chocolate to drip. Remove them from the rack and return them to the freezer to harden the ice cream.

  • Step 9: When you're ready to serve, bring out the Eskimo Bars and let them sit at room temperature for about 5 minutes.

  • Step 10: Using your fingers to hold bars, dip into the caramel sauce. Enjoy!

We hope you enjoy this recipe!

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