INGREDIENTS

2 cans, 410ml Angel Kremdensada, chilled overnight

½ teaspoon vanilla extract

24 pieces honey graham crackers  

6 cups chocolate chips

3 Tablespoon vegetable oil or coconut oil

2 pieces 11 ½ inch x 5.8inch rectangular container with cover

popsicle sticks 

aluminum foil

PROCEDURE

1. In a bowl, whip Angel Kremdensada until light and fluffy. Add vanilla etract and continue beating until incorporated. Divide cream mixture into two portions.
2. To assemble, lay 6 pieces of graham crackers onto the bottom of the container.  Pour in mixture in top. Using an off-set spatula spread cream mixture evenly.  
3. Top with 6 pieces of graham crackers to make a sandwich. Cover container with a lid and freeze overnight. Repeat the process to make two containers or 12 pieces of ice cream bars.
4. Remove ice cream bars from the container. Using a sharp knife slice ice cream bars into 36 portions. Arrange in a tray and freeze again until ready to use. 
5. Place chocolate chips in a heatproof bowl. Melt chocolate in a microwave or using a double boiler method. Stir in oil. Mix well until incorporated. 
6.  Take out ice cream bars from the freezer and poke with popsicle stick on one side. 
7. Dip ice cream bars into melted chocolate and lay in a tray lined with parchment paper. 
8. Freeze ice cream again for at least 4 hours.  Take the ice cream bars out from the freezer and individually wrap with aluminum foil. Freeze again until ready to serve. 

Makes 36 mini-ice cream bars.