A rich blend of creamy coffee ice cream encased in a crisp dark chocolate shell, drizzled with golden caramel and topped with crunchy whole coffee beans—these frozen treats are bold, indulgent, and unforgettable. They combine coffeehouse sophistication with the nostalgic charm of a classic ice cream bar, making them ideal for hot summer days or elegant dinner parties.
Why You’ll Love This Recipe
These Mocha Caramel Chocolate-Dipped Ice Cream Bars are more than just a frozen dessert—they’re a gourmet experience. The coffee ice cream brings a creamy, bittersweet base that’s beautifully contrasted by a dark chocolate shell. The caramel drizzle adds a smooth richness, while roasted coffee beans provide crunch and a punch of espresso flavor. They’re no-bake, customizable, and crowd-pleasing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- coffee ice cream (softened slightly)
- dark chocolate chips
- coconut oil
- caramel sauce
- whole roasted coffee beans
- silicone ice cream bar molds
- wooden popsicle sticks
Directions
- Spoon the softened coffee ice cream into silicone ice cream bar molds, pressing to eliminate air pockets and smooth the surface.
- Insert wooden popsicle sticks and place the molds in the freezer for at least 4 hours or until completely firm.
- In a microwave-safe bowl, melt the dark chocolate chips with the coconut oil in 30-second intervals, stirring between each until completely smooth.
- Carefully remove the frozen bars from the molds. Working quickly, dip each one into the melted chocolate, allowing the excess to drip off.
- While the chocolate is still soft, drizzle the caramel sauce over the tops of the bars and press a few whole roasted coffee beans into the coating.
- Place the bars on a parchment-lined tray and return to the freezer for 10–15 minutes, or until the chocolate and toppings are fully set.
- Serve immediately or store for later.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Freeze Time: 4 hours 15 minutes
Total Time: 4 hours 30 minutes
Variations
- Different ice cream flavors: Swap coffee ice cream for mocha, chocolate, or vanilla bean for different taste profiles.
- Dairy-free version: Use dairy-free ice cream and vegan chocolate to make it fully plant-based.
- Add texture: Sprinkle crushed nuts or cacao nibs on the chocolate coating before it sets.
- Extra mocha flavor: Mix a teaspoon of instant espresso into the melted chocolate for more coffee intensity.
- Mini versions: Use smaller molds for bite-sized treats—perfect for parties or portion control.
Storage/Reheating
Store finished bars in an airtight container in the freezer for up to 2 weeks. To prevent sticking, place parchment paper between layers. Do not reheat—these bars are meant to be served frozen.
FAQs
Can I use store-bought caramel sauce?
Yes, store-bought caramel works perfectly and saves time. For a richer taste, opt for a thick, high-quality version.
What type of chocolate works best for dipping?
Dark chocolate chips with at least 60% cocoa are ideal, but you can also use semisweet or milk chocolate depending on your preference.
How do I prevent the chocolate from cracking off?
Make sure the bars are frozen solid and dip quickly. Adding coconut oil to the chocolate helps create a flexible shell.
Can I use other toppings besides coffee beans?
Absolutely. Try mini chocolate chips, chopped hazelnuts, or sea salt flakes for variety.
How long do these ice cream bars last in the freezer?
They will keep well for about 2 weeks when stored properly in an airtight container.
Can I use homemade ice cream?
Yes, homemade coffee ice cream works beautifully—just ensure it’s churned and firm before molding.
Do I need silicone molds?
Silicone molds are recommended for easy release, but other types may work with a bit more effort.
What if I don’t have popsicle sticks?
You can use small dessert spoons or wooden skewers as substitutes.
Is the coconut oil necessary?
Coconut oil helps the chocolate melt smoothly and harden with a glossy finish, but you can substitute with a neutral oil if needed.
Can these be made in advance for a party?
Yes, prepare them up to 2 days ahead. Keep them in the freezer and serve directly before guests arrive.
Conclusion
Mocha Caramel Chocolate-Dipped Ice Cream Bars are a delightful combination of sophistication and indulgence. With rich coffee flavor, smooth caramel, and a crisp chocolate shell, these frozen treats are sure to impress. Whether you’re hosting a gathering or treating yourself, these bars are a luxurious way to cool down and savor something sweet.
Print
Mocha Caramel Chocolate-Dipped Ice Cream Bars
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 4 hours 17 minutes (includes freezing)
- Yield: 6 bars 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
A rich blend of creamy coffee ice cream encased in a crisp dark chocolate shell, drizzled with golden caramel and topped with crunchy whole coffee beans—these frozen treats are bold, indulgent, and unforgettable.
Ingredients
- 2 cups coffee ice cream (softened slightly)
- 1 1/2 cups dark chocolate chips
- 1 tbsp coconut oil
- 1/3 cup caramel sauce
- 1/4 cup whole roasted coffee beans
- Silicone ice cream bar molds
- Wooden popsicle sticks
Instructions
- Spoon softened coffee ice cream into silicone molds, smoothing the surface. Insert wooden sticks and freeze for at least 4 hours or until completely firm.
- Melt dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Carefully remove the frozen bars from the molds and dip each one quickly into the melted chocolate. Let the excess drip off and place onto parchment paper.
- Before the chocolate fully sets, drizzle caramel sauce over the tops and press whole coffee beans gently into the coating.
- Freeze again for 10–15 minutes to set completely, then serve immediately or store in an airtight container in the freezer.
Notes
- Work quickly when dipping to prevent the ice cream from melting.
- Use high-quality chocolate for a smoother, shinier shell.
- You can crush the coffee beans for easier eating or more even topping.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 22g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
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