Once your ice cream has been allowed to sit and is very melted, scoop small spoonful’s of the ice cream into the mold, making sure it’s packed in there good.

Place the mold on a baking sheet and put into the freezer for about 1 hour so the ice cream bites form well and freeze back up.

In a microwave-safe bowl heat your chocolate chips and coconut oil in 30-second increments until chocolate is smooth.

Remove the molds from the freezer and cover the baking sheet with parchment paper or a baking mat.

You will want to work quickly on this step. Pop the ice cream bites out of the mold and quickly dip into the melted chocolate. I found using two forks worked best to toss them and ensure they were fully coated.

Lift out the bite from the chocolate and allow the excess to come off. Place on the baking tray. Repeat with remaining ice cream bites.

Once your bites have hardened back up they are ready to enjoy. They are best stored in an airtight container in the freezer.