ingredients (1):
Balboa bar:
100 g dark chocolate
2 tsp coconut oil
100 g vanilla ice cream
Topping:
sprinkles (or whatever you wish)
How to:
Balboa bar:
Shape your ice cream into a rectangle with a mold or just by cutting it out.
Insert a popsicle stick halfway into one side and put them on a parchment lined baking sheet. Cover the baking sheet with plastic wrap and return to the freezer for at least 2 hours.
Melt the chocolate and the coconut oil and let it rest for a couple of minutes until it’s cooled down a bit. Pour your toppings onto plates.
Remove the ice cream for the freezer, dip it into the chocolate sauce (or pour the sauce over it). Then quickly dip the bar into the toppings you’ve laid out beforehand.
Now put the bar back onto the lined baking sheet and the baking sheet back into the freezer for at least 10 minutes. Enjoy.