Homemade Dilly Bars with Crackly Chocolate Shell

Why You’ll Love This Recipe

• That classic glossy, crackly shell around creamy vanilla—pure nostalgia.
• Two dip flavors: chocolate or cherry, both with a satisfying snap.
• Foolproof shaping method for perfectly round, stick-mounted ice cream discs.
• Make-ahead friendly; stash in the freezer for instant dessert wins.

Grocery List

• Produce: Freeze-dried cherries (optional, for natural cherry color)
• Dairy: 1.5 quarts vanilla ice cream
• Pantry: Semisweet chocolate or white chocolate (or red candy melts), refined coconut oil, fine sea salt, vanilla extract (optional), cherry extract, red gel color (optional), toppings like chopped peanuts or sprinkles; wooden popsicle sticks; parchment paper

Full Ingredients

Ice Cream Discs

• 1.5 quarts (1.4 L) premium vanilla ice cream
• 8 wooden popsicle sticks (4.5-inch)

Chocolate Magic Shell

• 10 oz (285 g) semisweet chocolate, finely chopped or chips
• 1/2 cup (100 g) refined coconut oil
• 1/8 tsp fine sea salt
• Optional: 1/2 tsp vanilla extract

Cherry Dip Shell (choose this instead of chocolate)

• 12 oz (340 g) white chocolate, finely chopped (or red candy wafers)
• 1/2 cup (100 g) refined coconut oil
• 1 tsp cherry extract (oil-based or alcohol-based; avoid water-based)
• Optional natural color: 3 tbsp freeze-dried cherry powder (from about 1 oz/28 g freeze-dried cherries, blitzed)
• Optional: 1–3 drops red gel coloring (as needed)

Optional Toppings

• 1/2 cup (70 g) finely chopped roasted peanuts
• 1/3 cup (60 g) rainbow sprinkles
• 1/2 cup (40 g) crushed waffle cone pieces

Step-by-Step Instructions

Step 1: Chill your tools and tray

Line a rimmed sheet pan with parchment and place it in the freezer for 15 minutes to get it very cold. If using 3-inch cookie cutters or ring molds to shape the discs, chill those too. A cold surface keeps the ice cream from melting while you work.

Step 2: Shape vanilla ice cream discs

Let the ice cream sit at room temperature for 3 to 5 minutes until just scoopable (about 5–10°F / −15 to −12°C). For each bar, scoop about 1/2 cup (roughly 75–90 g) of ice cream onto the cold pan. Flatten to a 3-inch (7.5 cm) disc, about 3/4 inch (2 cm) thick. A chilled ring mold makes this easy: pack the ice cream into the ring, level the top, then lift off. Repeat to form 8 discs, spacing them out.

Step 3: Insert sticks and freeze until firm

Slide a wooden popsicle stick 2 inches (5 cm) into each disc. Smooth any cracks around the stick with a spoon. Freeze until solid, 1 to 2 hours, depending on your freezer. For the cleanest dip, aim for rock-hard discs.

Step 4: Make the chocolate or cherry shell

Add your chosen shell ingredients to a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until fully melted and smooth, 1.5 to 3 minutes total. Or set the bowl over a pot of barely simmering water and stir until melted. Cool the mixture to 90–95°F (32–35°C) so it is fluid but not hot enough to melt the ice cream. Pour into a tall, narrow heatproof cup or jar (a 2-cup measuring jug works well).

Step 5: Set up a cold-dip station

Keep the dipped-pan space in the freezer or beside it. Bring out only 1 or 2 ice cream discs at a time. If the shell cools too much and thickens, briefly rewarm it to stay in the 90–95°F (32–35°C) range. If it seems too thick, stir in 1 to 2 teaspoons additional melted coconut oil to thin.

Step 6: Dip for that glossy, crackly coat

Holding a bar by the stick, dip the disc straight down into the shell until fully submerged. Lift straight up and hold over the cup for 5 to 8 seconds to let excess drip back. If adding toppings, immediately sprinkle peanuts or sprinkles over the tacky shell before it sets (it will harden in about 10–20 seconds). Set the bar back onto the cold parchment-lined pan. For an extra-thick coat, wait 30 seconds and dip a second time.

Step 7: Harden and store

Once all bars are dipped, return the pan to the freezer for 30 minutes to fully harden. Enjoy right away or wrap each bar in parchment, then place in a zip-top freezer bag or airtight container with parchment between layers. Freeze up to 2 months.

Pro Tips

• Use refined coconut oil for a neutral flavor and a crisp, snappy shell.
• A tall, narrow vessel gives cleaner, one-pass dips than a wide bowl.
• Work quickly: keep most discs in the freezer and dip one at a time.
• Dip temperature matters. At 90–95°F (32–35°C) the coating flows thin and sets fast without melting the ice cream.
• If using extracts, avoid water-based flavors to prevent seizing. Oil- or alcohol-based extracts are best.

Variations

• Peanut Butter Shell: Melt 8 oz (225 g) peanut butter chips with 1/3 cup (70 g) refined coconut oil; add a pinch of salt.
• Mint-Chocolate: Use the chocolate shell and add 1/2 tsp peppermint extract; finish with crushed chocolate mint candies.
• Nutty Dilly Bar: After dipping in chocolate, immediately roll edges in finely chopped roasted peanuts.

Storage & Make-Ahead

Shaped, undipped ice cream discs can be frozen on a tray up to 2 days in advance, well covered. Dipped bars keep best when individually wrapped in parchment and stored in an airtight container or freezer bag for up to 2 months. Leftover shell sets at room temperature; store it covered in a jar up to 1 month. Rewarm gently to 90–95°F (32–35°C) before the next use.

Nutrition (per serving)

Approximate per bar, chocolate-dipped, without toppings: 400 calories; 26 g fat; 33 g carbohydrates; 4 g protein; 125 mg sodium. Values will vary based on ice cream brand, shell thickness, and toppings.