Once you see how easy these chocolate bars are to make and how sweet they taste you will be making them every week. You will need some heavy cream in a jar and if you don’t have it you can substitute it with whole milk, however, keep in mind it’s going to be an icicle rather than a creamsicle and will still be delicious. The fat and the heavy cream will give your bars better textures and adds more flavors.

As a sweetener, you will need condensed milk which blends easily with the heavy cream but you can also use plain sugar if you choose to use sugar just dissolve it very well in the heavy cream until its completely dissolved.  Add vanilla essence for flavoring and give it a good mix and the ice cream base is ready. At this point, if you want to turn it into chocolate ice cream you can add some cocoa powder and mix it really well until very smooth.

The good thing about this recipe is that it’s really customizable to your liking, you can even add peanut butter to this base and it will still turn out delicious. If you have an ice cream mold, pour it into the individual mold but if you do not have then pour the heavy cream mixture into a tray lined with parchment paper and place it in the fridge until it freezes but still soft. Remove from the fridge and cut them it into bars, squares, rectangles, or whatever shape you want then insert a stick at the center to hold the frozen bars.

Pop them back in the freezer for 15 minutes to firm up before dipping them into the chocolate ganache. For the chocolate, you will need some chocolate into a bowl then add some oil, the oil will thin out the chocolate out and give you that thin crispy chocolate layer. Pop the chocolate mixture into the microwave to melt off you can use a double boiler stirring it every 30 seconds until its fully melted.

Transfer the chocolate ganache into a tall glass and allow it to come to room temperature, do not put the frozen creamsicle into the hot ganache because it will melt. Once cooled, take the creamsicle out of the fridge one at a time and quickly dip it into the cooled chocolate ganache and allow the excess to dip off and the chocolate will harden within seconds. You can store them into the freezer covered well for up to a month. Enjoy.


  • 500g Heavy Cream ( 2 cups + 2 tbsp)
  • 350g (12.5 ounces) Sweetened Condensed Milk OR 150g Fine Sugar (3/4 cup)
  • 1 1/2 tsp Vanilla


  1. For best results use cream and condensed milk. You can substitute the cream for whole milk but as mentioned in the video, these won’t have a creamsicle texture and flavor.
  2. If you’re using the no mold method, line the bottom of your tray with parchment paper and cover well before putting the tray in the freezer.