**Preparation:** 20 minutes
**Cooking:** 10 minutes
**Freezing:** 2 hours 25 minutes
**Yield:** 8 portions
#### Ingredients
– 500 ml (2 cups) vanilla ice cream, softened
– 450 g (1 lb) milk chocolate, chopped
– 125 ml (½ cup) 35% cream
– 45 ml (3 tbsp) milk chocolate, chopped (for the cream)
– 125 ml (½ cup) coarsely chopped almonds, toasted
– 80 ml (⅓ cup) whole almonds, coarsely chopped
– 45 ml (3 tbsp) dark chocolate (70%), chopped into small pieces (for decoration)
Instructions
1. In eight popsicle molds, insert a stick in the center of each. Fill with softened vanilla ice cream and smooth the surface. Place in the freezer for 1 to 2 hours until firm.
2. In a bain-marie (double boiler), melt the milk chocolate with the cream until smooth. Remove from heat and let cool slightly until it thickens a bit. Pour the chocolate cream over the frozen bars in the molds. Return to the freezer for about 45 minutes to 1 hour.
3. In a bain-marie, melt the remaining chocolate with the dark chocolate pieces until smooth. Remove from heat. Dip each bar quickly in the melted chocolate to coat, then immediately sprinkle with chopped almonds before the chocolate sets. Place on a parchment-lined tray and freeze again.
4. Quickly dip the cream-coated bars in the remaining melted chocolate (or repeat coating if needed). Place on parchment paper and freeze. Repeat the chocolate dipping and almond sprinkling step for a second layer if desired, until the coating is smooth and even. Freeze for a final 20 minutes.
5. Add the remaining chopped almonds to the leftover melted chocolate, mix, and use to garnish the four bars or create an extra layer.
6. For the remaining bars, quickly dip them in the chocolate-almond mixture. Return to the freezer.
7. In another bain-marie, melt the dark chocolate with a bit of cream or oil if needed until smooth. Drizzle or dip the bars for a final touch. Freeze until fully set (about 20 minutes).
8. Garnish the four bars with chopped whole almonds and dark chocolate drizzle. Place on a tray and freeze for another 20 minutes. Repeat the final chocolate dipping step for the other bars if needed.
**Storage:** Keep the bars in the freezer. Enjoy straight from the freezer as a refreshing frozen treat!
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