Chill your tools: Place your mixing bowl and beaters in the freezer for 10–15 minutes. Cold tools whip cream faster and give a lighter texture.

Whip the cream: Pour cold heavy cream into the chilled bowl. Beat to medium-stiff peaks—fluffy and holding shape, but still smooth. Don’t overbeat.

Make the base: In a separate bowl, whisk condensed milk, vanilla, and a pinch of salt. Gently fold in the whipped cream with a spatula until just combined. Keep it airy.

Freeze the ice cream: Spread the mixture into a parchment-lined pan or spoon it into bar molds. If using molds, insert sticks. Freeze until firm, at least 5–6 hours or overnight for clean slicing.

Prep the chocolate shell: In a microwave-safe bowl, add chopped chocolate and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth. Stir in the sea salt. Let it cool to room temp but stay fluid—about 85–95°F. This helps the shell set fast without melting the ice cream.

Unmold and pre-freeze: If using a pan, cut the ice cream into bars or squares. Set bars on a parchment-lined tray. Freeze 20 minutes more to make sure they’re rock solid before dipping. This step prevents sliding and softening.

Dip or drizzle: Pour the cooled, fluid chocolate into a tall narrow cup for easier dipping. Working one at a time, dip each bar and let excess drip off. For extra crunch, quickly sprinkle nuts or wafer bits before the shell hardens.

Set and store: Place dipped bars on a wire rack over parchment. The shell will set in seconds. Move them to the freezer for 10 minutes to firm up fully.

Finish with flair: If you like a thicker shell, double-dip after a brief re-freeze. Add a pinch of flaky salt for contrast. Keep portions modest so the shell and ice cream balance each other.

Serve: Let bars sit at room temperature for 2–3 minutes before eating. You’ll get the ideal crack with a creamy center.