Freddo Ice Cream Bar Recipe

Warm dairy

In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until it just begins to steam and small bubbles appear at the edge (do not boil). Remove from heat.

Temper yolks

Whisk the egg yolks and granulated sugar together in a heatproof bowl until pale and slightly thickened. Slowly pour 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper, then slowly whisk the tempered yolks back into the saucepan with the remaining milk mixture.

Thicken custard

Return the saucepan to low–medium heat and cook, stirring constantly with a wooden spoon or spatula, scraping the bottom, until the mixture thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Do not let it boil.

Finish base

Remove from heat. Stir in the vanilla, pinch of sea salt, and 3 tablespoons dulce de leche. Whisk until smooth. Taste and add up to 1 more tablespoon dulce de leche if you prefer a stronger caramel flavor. Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits.

Cool

Place the bowl in an ice bath and stir occasionally until the mixture cools to room temperature, then cover and refrigerate at least 3 hours or overnight until completely chilled. (If you have an ice cream maker, chill thoroughly before churning.)

Churn (optional)

If using an ice cream maker: churn the chilled custard according to manufacturer's instructions until it reaches a soft-serve consistency (about 20–30 minutes). If not using an ice cream maker: place the chilled custard in a shallow, freezer-safe container and freeze, stirring vigorously every 30 minutes for 2–3 hours to break up ice crystals until spreadable but still firm enough to scoop.

Make raspberry purée

In a small saucepan or microwave-safe bowl, warm the raspberries with powdered sugar and lemon juice just until they break down (2–3 minutes). If using frozen raspberries, thaw first. Mash gently with a fork or use a hand blender for a smoother purée.

Strain seeds

Press the purée through a fine mesh sieve into a bowl to remove seeds, leaving a smooth raspberry sauce. Cool to room temperature, then refrigerate until chilled.

Portion for swirl

Reserve about 1/3 to 1/2 cup of the raspberry purée for swirling into the ice cream bars.

Layer into molds

Spoon or pipe a thin layer (about 1–2 tablespoons) of the dulce de leche ice cream base into each popsicle mold, then add a small drop (1/2 teaspoon) of raspberry purée. Repeat to fill each mold about three-quarters full, alternating base and purée. Use a skewer to gently swirl the raspberry through the base in each mold to create ribbons—do not overmix; you want visible streaks.

Top and freeze

Fill molds to the top with the ice cream base. Tap molds gently to remove air pockets. Insert wooden sticks (if molds require pre-freezing for sticks, follow your mold instructions by partially freezing for 30–45 minutes to set the stick). Freeze until solid, at least 6 hours or preferably overnight.

Melt chocolate

Chop chocolate (if needed). In a heatproof bowl set over a small pot of simmering water (double boiler) or in short bursts in the microwave (stirring every 20 seconds), melt the semisweet chocolate until smooth. Stir in the coconut or neutral oil until glossy and slightly thinned. Keep warm but not hot so the chocolate stays fluid for dipping.

Unmold bars

Remove the frozen bars from molds. If they resist, briefly dip the exterior of the mold in warm water for 2–3 seconds and pull gently to release.

Dip in chocolate

Working quickly, hold each bar by the stick and dip it into the melted chocolate, tilting and tapping off excess so chocolate forms an even shell. Place dipped bars on a parchment-lined tray. If desired, immediately sprinkle a tiny pinch of flaky salt on the chocolate before it sets.

Set chocolate

Let the chocolate set at cool room temperature for 10–20 minutes or place the tray in the freezer for 5–10 minutes to harden faster. Store completed FREDDO bars in an airtight container in the freezer. Consume within 2 weeks for best quality.