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So you remember how on Friday?
I told you all about these amazing High Hat Ice Cream Sundae Cones?
Well, today I have yet another ice cream recipe. Sorry, I just cannot seem to stop with the ice cream this summer. You would think I would be getting low on ideas, but when a recipe like this one pops into my head, how can I not share it?
For this lazy Sunday (and lazy it shall be!) I have a beyond easy recipe for you. I having been dying to make a birthday cake all summer. I have not a clue why, but I have really, really been wanting to make a cake and throw some candles on it and then blow um all out. I think it may be because summer birthdays are always so fun and they remind me of being a kid. Summer parties on the back deck, swimming in the lake till it got dark and catching lighting bugs in jars.
This is also my way of celebrating two of my brother’s birthdays. My younger brother Red turned 14 on June 29th and my oldest brother Creighton turned 29 on July 5th.
*Umm, just a side note. Whoa. Looking at those numbers in print, I am realizing this is kind of a huge age gap. I think my parents started having kids a little too young…
Anyway, unfortunately I was not with either of them on their birthdays. I kind of thought it was a little unfair that I missed out on all that cake. After all, the cake is the best part about birthdays, right? And I missed out on two. What the heck. I know it wasn’t MY birthday or anything, but still, I felt robbed 🙁
Soooo….instead of a giant cake I made these cute little bars and had myself a little party. I even went as far as blowing out the candles. Don’t worry though, I made wishes for Red and Creigh. Just lookin out for them, you know?
All right, so here’s what you need to do. First, go to the store and buy some of your favorite ice cream bars. I went with Magnum Ice Cream Bars because their flavors are amazing and they taste delicious. I couldn’t decide on just which one so I went with the Double Chocolate, Double Caramel, Milk Chocolate Almond AND the Gold Bar – vanilla bean ice cream with sea salt and carmel swirl dipped in chocolate, amazing! All of the flavors are so freaking delicious. MY favorite though – Double Chocolate. Typical. I know.
I really wanted these to be similar to the Dairy Queen ice cream cakes, so I tried to re-create those flavors and textures. Once you have your bars picked out (I know not easy with all those flavors!) roll them in fudge sauce and then chocolate cookie crumbs. Oh yes, oh yes. I totally used crushed Oreo’s and they were awesome. Then dollop on some whipped cream and freeze the bars until solid. I finished mine off with sprinkles to really make these scream birthday cake. Pretty stinkin easy right?? Promise – anyone can make these.
Oh and even if today is not your birthday, I highly recommend the candle.
*This post is sponsored by Lunchbox. Thank you for supporting the brands I love! All opinions are of course my own.
5-Ingredient Caramel Double Chocolate Birthday Ice Cream Cake Bars on a Stick.
Servings: 9 Bars
Calories Per Serving: 883 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6-9 Magnum Ice Cream Bars (I used Double Chocolate Double Caramel, Milk Chocolate Almond and Caramel Gold)
- 2 cups [homemade | https://www.halfbakedharvest.com/hot-fudge-chocolate-chip-cookie-cookie-dough-ice-cream-sandwich/] or store bought hot fudge sauce [Here is my favorite recipe | https://www.halfbakedharvest.com/hot-fudge-chocolate-chip-cookie-cookie-dough-ice-cream-sandwich/]
- 20 Oreo's or chocolate wafers finely crushed
- 1 cup homemade whipped cream or thawed whipped topping [Here is my favorite recipe | https://www.halfbakedharvest.com/coffee-caramelized-croissant-french-toast-sticks/]
- sprinkles or chopped nuts for topping
Instructions
- *Make sure your hot fudge sauce is spreadable, but not hot.
- Line a baking sheet with wax or parchment paper. Add the crushed chocolate cookie crumbs to a bowl and stick a spoon in the warm fudge sauce. Grab a large plate to work over, one that can catch your drippings + crumbs.
- Working with one bar at a time (leaving the rest in the freezer), spread a layer of fudge sauce over the outside of the entire bar. Quickly sprinkle the crushed chocolate cookie crumbs over the fudge sauce, turning the bar as you go to make sure the entire bar is covered. Once the bar is covered in cookie crumbs, place on the prepared baking sheet and place in the freezer.
- Repeat with the remaining bars, adding them to the baking sheet in the freezer as you go.
- Once all the bars have been covered in fudge sauce and cookie crumbs, allow to sit in the freezer at least 30 minutes or longer.
- Once the bars are frozen again remove from the freezer one at a time. Now add a dollop of whipped cream to the top of the bar. Spread the cream out a little so it covers about a 1/4 of the bar, then add the sprinkles. Return the bar to the freezer and repeat with the remaining bars.
- Once the bars are all complete, allow them to sit in the freezer at least two hours or until ready to serve. If desired add a birthday candle, blow it out and eat up!
It’s fun, and everyone can use an extra wish every once and a while.
I am going to do this for my 30th Birthday in July! I grew up in Europe (on Magnum bars), so thankful they arrived in America a few yrs ago. This is the cuttest idea ever, thanks for sharing it!
YAY!! I hope they’re delicious for you! Thanks Rachel!
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I don’t know how I missed this post but I love Magnum bars and these look so good – love all the fun toppers!
Thanks!
Yes, yes and yes. I will always need more ice cream!
Hehe! Thanks Jessiker!
Loving your ice cream posts! Please make choco tacos so I can live vicariously through you
Haha! I actually sort of have. I made crepe ice cream tacos that are pretty similar. Ha!
Thanks!