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+ servings

Vanilla and Chocolate Homemade Ice Cream Bars

These cold, creamy, dreamy Vanilla and Chocolate Ice Cream Bars are the perfect summertime treat to beat the heat!
Prep Time5 minutes
Freeze Time8 hours
Total Time8 hours 5 minutes
Servings: 10 3-ounce ice cream bars
Calories: 231kcal
Author: Michelle / Now Cook This!


  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 2 tablespoons cocoa powder
  • 10 wooden ice pop sticks


  • In a large bowl, whisk together the heavy cream, whole milk, sweetened condensed milk, and vanilla extract until well-combined.
  • Divide the mixture in half (each half will be just over 1½ cups).
  • Add the cocoa powder to one half; whisk until well-combined. Note: At first, it will seem as though the cocoa powder isn't going to combine, but keep whisking and it will.
  • Pour the vanilla mixture into half of the popsicle molds and pour the chocolate into the other half.
  • Cover and insert the wooden ice pop sticks. Note: If your sticks happen to sink too far down (sometimes they do, sometimes they don't), just freeze the ice cream bars for an hour or two and then add the sticks. By that time, the mixture will have thickened up, and you can insert the sticks only as far as you want them.
  • Freeze until firm, at least 8 hours (I usually leave them in the freezer overnight).
  • Carefully remove from molds and serve immediately.

Recipe Notes

  • To release the bars from the molds after freezing, quickly run them under warm water for a few seconds just until they easily slide out. Be careful not to melt them too much!
  • If you want to make a batch that is all vanilla, just omit the cocoa.
  • If you want to make a batch that is all chocolate, add 2 additional tablespoons of cocoa (4 tablespoons total).
  • AND if you want to up the creaminess factor, you can use more heavy cream and less milk or just use all heavy cream!
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