Homemade Eskimo Pie Recipe
This Homemade Eskimo Pie Recipe is a fun and nostalgic frozen dessert that combines creamy vanilla ice cream with a rich, snappy chocolate coating. Made with just a handful of ingredients, these bars are perfect for summer treats, family gatherings, or anytime you’re craving something sweet and satisfying. Customize them with toppings like nuts, sprinkles, or crushed cookies for an extra special twist. Quick to prepare and freezer-friendly, this recipe is a budget-friendly alternative to store-bought ice cream bars — and way more delicious!
Equipment
- Silicone popsicle molds or small loaf pan
- Parchment paper
- Ice cream scoop
- Microwave-safe bowl
- Spatula or spoon
- Freezer-safe container
- Optional: Popsicle sticks
Ingredients
- 3 cups vanilla ice cream slightly softened
- 1 ½ cups semi-sweet chocolate chips
- 2 tablespoons coconut oil refined or unrefined
- Optional toppings:
- Chopped peanuts or almonds
- Sprinkles
- Crushed Oreos
- Shredded coconut
Instructions
- Prepare Molds or Tray
- Line a small loaf pan with parchment paper or lightly grease your popsicle molds.
- Fill with Ice Cream
- Scoop softened vanilla ice cream into molds or tray, pressing down to eliminate air pockets. Smooth the surface and insert popsicle sticks if using. Freeze for at least 3–4 hours until solid.
- Make the Chocolate Coating
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring between each, until fully melted and smooth.
- Unmold and Dip
- Remove ice cream bars from molds or slice into bars if using a loaf pan. Quickly dip each bar into the melted chocolate, letting excess drip off.
- Add Optional Toppings
- While the chocolate is still wet, sprinkle with desired toppings. Place bars on a parchment-lined tray.
- Freeze Until Set
- Return the dipped bars to the freezer for 10–15 minutes or until the chocolate is completely hardened.
- Serve and Enjoy!
- Eat immediately or store for later enjoyment.
Notes
Use refined coconut oil if you don’t want a coconut flavor in the chocolate shell.
For easy unmolding, briefly dip the mold bottoms in warm water.
You can swap vanilla ice cream for other flavors like mint, chocolate chip, or strawberry.
To prevent freezer burn, wrap each bar individually in parchment or wax paper before storing.
These bars are best enjoyed within 2–3 weeks for optimal texture and taste.