Slowly Whisk all the ingredients for the ice cream filling in a medium sauce pan. (BE SURE to whisk constantly until it's all mixed together or the gelatin will clump!!! Yes experience talking here unfortunately)
Put the pan on the stove and cook on med-low heat until it starts to simmer. (NOT BOIL)
Put wax paper or parchment paper into a 8x8 dish and pour the mixture into the dish.
Let cool for a few minutes and then put into the freezer until frozen. (About 4 hours)
When the ice cream is frozen, take out of the freezer and pull it out of the dish in one big block. (If it doesn't come right out, you can turn the dish over and run it under lukewarm water for a minute or so. Not too long. You don't want to start thawing the ice cream.)
Cut into 9 squares for dipping.
Put the chocolate bars and coconut oil into a small saucepan and melt on med-low heat until completely melted.
Turn off the heat and allow the chocolate to cool for a few minutes.
Dip the bars individually in the chocolate making sure to get every side!! (Don't wanna skimp on the chocolate!)
Let the chocolate set up a little bit on the bars, before returning them to the freezer in a container to completely set up. (A tip: put parchment paper in the container first so any unset chocolate doesn't freeze the bars to the container.)
They should be ready within 10 minutes, so take one out and enjoy right away if you want! Happy eating!