Chocolate Chip Ice Cream Bars

Make the ice cream base
Add the whipping cream to a mixing bowl and whisk until it reaches soft peaks. Pour in the sweetened condensed milk, evaporated milk, and vanilla paste, then whisk again until smooth and creamy.

Add the cookies
Gently fold in the crushed Walker’s Chocolate Chip Cookies, keeping a few slightly larger pieces for texture.

Fill the moulds
Pour the ice cream mixture into 8 ice cream bar moulds. Insert wooden sticks, then freeze for at least 4 hours, or until fully set.

Prepare for dipping
Once frozen, carefully remove the bars from the moulds. Place them on a parchment-lined tray and return them to the freezer while you make the coating.

Make the chocolate coating
Melt the dark chocolate and coconut oil together in a heatproof bowl until smooth. Let it cool slightly so it is melted but not hot.

Coat the bars
Dip each frozen ice cream bar into the chocolate coating, letting any excess drip off. Place the coated bars back onto the parchment-lined tray.

Set and serve
Freeze again for 10–15 minutes, or until the chocolate shell is firm. Enjoy straight from the freezer.