• Step 1: Line a baking sheet with parchment paper or a silicone mat. Scoop the ice cream into 1/2 cup portions and place them on the prepared baking sheet. Freeze for at least 2 hours, or until the ice cream is firm.
• Step 2: In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the chopped chocolate and coconut oil, stirring occasionally until smooth.
• Step 3: Remove the frozen ice cream portions from the freezer. Using two forks or a dipping tool, carefully dip each portion into the melted chocolate, coating it completely. Allow any excess chocolate to drip off before placing the coated bars back on the baking sheet.
• Step 4: If desired, sprinkle the chocolate-covered bars with your choice of toppings, such as sprinkles or crushed nuts, while the chocolate is still wet.
• Step 5: Return the coated bars to the freezer and freeze for at least 2 hours, or until the chocolate is completely set.