Homemade Klondike Bars

Klondike Bar-037

If you’ve been reading Rampant Cuisine for any length of time you know that I love ice cream. As in…if I hadn’t married Nathan I would have taken ice cream to Vegas and married it. So, when Nathan suggested that we make homemade Klondike bars for our next post I practically shouted ‘YES’ at him…especially since the suggestion to make a sweet thing is somewhat rare for him since he’s missing one or two sweet teeth. Well, dear readers…the stars aligned for this endeavor. The ice cream was rich and creamy, the chocolate was simultaneously hard and melt-in-your-mouth, and the little crunchy toffee bits just put the whole thing over the top. Nathan has heard me say many times that our most recent post was our best post EVER. Well, this time it’s really true…if you’re asking yourself what you would do-oo-ooo for a Klondike bar do NOT head to the freezer section. Just buy the ingredients to make these at home!

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Klondike Bar-047 Katryn’sWine Pairing: Louis Jadot Beaujolais-Villages 2013
Rating: 8.75 out of 10.0

Our local wine store guy always looks at us weird when we chat with him about red wine pairings for ice cream and other desserts. I don’t know why because red wine with vanilla ice cream and chocolate is pretty perfect. This one was particularly good. The sweetness of the Klondike bar seemed to bring out the bright berry flavors in the wine and the wine brought out the flavor complexity of the chocolate and vanilla! Success!

Klondike Bar-046 Nathan’s Beer Pairing: Bell’s Special Double Cream Stout
Rating: 8.0 out of 10.0

A stout is the perfect type of beer to pair with an ice cream and chocolate dessert! Bell’s Special Double Cream Stout has aromas of sweet fruit and roasted malts followed by flavors of those same roasted malts mixed with chocolate and coffee flavors and leaves you with a bitter/burnt flavor (a little too bitter for my taste in a stout). The healthy carbonation helps to balance against a slightly oily body. All in all this is a good Stout but with a few issues in balancing the bitter flavors that linger on your palate.

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Homemade Klondike Bars:

Makes 4 bars
Modified from this recipe.


1 batch homemade ice vanilla cream (recipe follows)
10 ounces dark chocolate, chopped
3 ounces milk chocolate
¼ cup coconut oil


1. Line an 8×8-inch square baking pan with plastic wrap; set aside.
2. If you are using homemade ice cream, churn the ice cream and then immediately spread it into the prepared pan. Cover the pan with plastic wrap and place in the freezer for at least 6 hours, or preferably overnight.
3. When you’re ready to cut the ice cream, line a large baking sheet with parchment paper. Remove the pan from the freezer and, using the plastic wrap overhangs, lift the block of ice cream out of the pan and place on a cutting board. Working quickly, cut the ice cream into 4 even squares, using a sharp knife. Use a spatula to lift the squares onto the baking sheet lined with parchment. Place the baking sheet with the squares of ice cream in the freezer for at least 1 hour.
4. Meanwhile, prepare your chocolate coating. Set a medium-sized bowl over a small saucepan with about an inch of water in it. Turn the heat to low and place the chocolate in the bowl, stirring occasionally, until it is completely melted. Once the chocolate is melted, add the coconut oil and stir until it has been completely melted and incorporated into the chocolate. The mixture will be very thin. Turn off the heat, remove the bowl from the top of the saucepan and place on a wire cooling rack. Stir occasionally and allow it to cool to room temperature.
5. Once the ice cream squares have been in the freezer for at least an hour and the chocolate mixture has reached room temperature, remove the baking sheet from the freezer. Working quickly, use your hands to dip one ice cream square at a time into the chocolate mixture, making sure that it is completely coated. Lift it out and place it back on the parchment-lined sheet. Repeat with all of the ice cream squares and then return the sheet with the chocolate-coated squares to the freezer for at least 30 minutes.
6. Once you are finished, you can wrap each square individually in plastic wrap, place in a zip-top freezer bag and store in the freezer.

Vanilla Ice Cream

From Williams-Sonoma Ice Cream Cookbook


1 ½ cups heavy cream
1 ½ cups whole milk
½ cup plus 2 tablespoons granulated sugar
1 ½ teaspoons vanilla
6 large egg yolks


1. In a heavy 2-quart saucepan, combine the milk, vanilla, and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.
2. Meanwhile, combine the egg yolks, sugar, and remaining ½ cup of cream in a bowl. Whisk until mixture is smooth and the sugar begins to dissolve.
3. Remove the milk mixture from the heat. Gradually whisk about ½ cup of the hot milk mixture into the egg mixture, whisking constantly until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4-6 minutes. Do not let the custard boil! Strain through a fine sieve into a bowl.
4. Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
5. Pour the custard into an ice cream maker and freeze according to manufacturer’s directions. Then start following the Klondike bar directions above!

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