Copycat Klondike Bars

Nothing screams summer like ice cream on a hot day. Depending on my mood, that can mean a few scoops of my favorite flavor in a waffle cone or a classic Klondike Bar. One bite and the thin chocolate layer shatters in my mouth, revealing the light vanilla ice cream inside. It’s the perfect cool, creamy, frozen treat. Klondike Bars are a freezer case staple, but what if I told you that it’s easy to make a homemade version with a simple no-churn ice cream and a two-ingredient DIY chocolate topping?

What is a Klondike Bar?
Klondike bars were introduced in 1922 (yes, they’ve been around for more than 100 years!) by the Ohio-based Isaly Dairy Company. For more than 50 years, the ice cream novelty was sold only in Ohio and Pennsylvania. In the late ’70s, folks in Florida, New York, and New England got their hands on Klondike Bars, but it wasn’t until the early ’80s that the entire country could enjoy the treat. That’s also when the famous “What would you do for a Klondike Bar?” campaign was launched.

The ice cream.
The ice cream comes together with just five ingredients and a mixer—no ice-cream machine required. Start by dissolving sugar in whole milk with a splash of vanilla extract and a pinch of salt. Whip up some heavy cream to stiff peaks, fold it into the milk, and freeze in an 8″ square pan (the same one you use to make brownies). THAT’S IT!

The shell.
Coating the ice cream in the chocolate shell is the trickiest part. Use these tips to help make sure it goes smoothly:
— Don’t skip the coconut oil.
The coconut oil lowers the chocolate’s melting point and helps the coating set up with a crunchy snap. The recipe calls for refined coconut oil because the flavor is milder, but if you want a treat with a more pronounced coconut flavor, go with extra-virgin coconut oil.
— Cool the chocolate before dipping, but not too much.
The key to getting a nice thin coat of chocolate is having the chocolate cool down to around 80° before you dip. If it’s much cooler than that the chocolate will stick on much thicker.
— Measure your dipping bowl.
Try to find a small deep bowl that is about 6″ in diameter, which is about the size of the squares. This will help make sure the entire bar is covered when you’re dipping.


This is a recipe for the classic, but feel free to get creative! Flavor the no-churn base with chocolate or fruit or fold in your favorite mix-ins. And before the chocolate sets, sprinkle on a topping or two—sprinkles, chopped nuts, or even crushed potato chips or pretzels.

Did you try this recipe? Let us know how it came out in the comments below!