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Dairy Queen Dilly Bar
Dairy Queen's classic Dilly Bar — a creamy vanilla ice cream disc dipped in a crackly chocolate shell, made from scratch without any special equipment.
dairy-queen · fast-food · dessert
🕑Prep20 min
🍳Cook5 min
⏱Total25 min
🍽Serves8
⭐DifficultyMedium
Ingredients
- 1 quart vanilla ice cream, slightly softened
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil
- 1 tablespoon vegetable shortening
- 8 wooden popsicle sticks
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- Parchment paper, for lining
Instructions
- 1.Form the ice cream discs. Line a baking sheet with parchment paper. Using a 1/2 cup measure or large cookie scoop, portion out the slightly softened ice cream into 8 mounds. Flatten each into a disc about 3 inches wide and 1 inch thick.
- 2.Insert the sticks. Push a popsicle stick into the side of each disc, going about halfway through. Freeze for at least 2 hours until rock solid.
- 3.Make the chocolate shell. In a microwave-safe bowl, combine the chocolate chips, coconut oil, and shortening. Microwave in 30-second intervals, stirring between each, until completely smooth and glossy. Stir in the salt and vanilla extract.
- 4.Let the chocolate cool slightly. Let the melted chocolate mixture sit for 5 minutes. It should be warm but not hot — too hot and it will melt the ice cream instantly.
- 5.Dip the bars. Working quickly, take one frozen disc at a time and dip it into the chocolate, tilting the bowl to coat completely. Let the excess drip off for 2-3 seconds.
- 6.Set the shell. Place each dipped bar back on the parchment-lined baking sheet. The chocolate will begin to harden almost immediately on contact with the frozen ice cream. Return to the freezer for 15 minutes to fully set.
- 7.Store and serve. Once set, wrap individually in plastic wrap or store in a freezer bag. They'll keep for up to 2 weeks in the freezer.
Dairy Queen Dilly Bar
Prep time: 20 minutes (plus 2+ hours freezing)
Cook time: 5 minutes
Servings: 8 bars
The Dairy Queen Dilly Bar is one of those frozen treats that’s been around since 1955 and hasn’t changed because it doesn’t need to. It’s a simple concept — a disc of creamy vanilla ice cream on a stick, coated in a thin, crackly chocolate shell that shatters when you bite into it.
The secret to that perfect chocolate shell is coconut oil. When coconut oil gets cold, it solidifies, which is what gives the chocolate coating that satisfying snap. Without it, you’d just have soft melted chocolate that never sets up properly.
Shell Secrets
- Coconut oil is the magic ingredient. It’s what makes the chocolate coating harden into that crackly shell on contact with the frozen ice cream. Don’t substitute butter — it won’t set the same way.
- Work fast during dipping. You have about 10-15 seconds before the ice cream starts softening. If a disc gets too soft, put it back in the freezer for 20 minutes before trying again.
- The chocolate temperature matters. Too hot and it melts the ice cream. Too cool and it sets before you can coat evenly. Aim for warm-to-the-touch, not hot.
DQ Prices vs. Homemade
A Dilly Bar at Dairy Queen costs $2.50-3.50 each. This recipe makes 8 bars for about $7 total — under $1 per bar. And you can use premium ice cream and high-quality chocolate, which makes these taste noticeably better than the originals.
