To a blender, add all of the ice cream ingredients. Blend for several minutes, until you get a very smooth and creamy texture.

Take your ice cream molds and place the popsicle sticks inside. Divide the ice cream into four equal parts among the popsicle molds. Place them in the freezer to harden.

Now it’s time to make the caramel. In a pan over medium heat, add in all of the caramel ingredients.

Cook them for 4-5 minutes, until all of the sugar has melted and the ingredients form a thick, caramel sauce.

Remove the ice cream molds from the freezer, and add caramel to each ice cream mold.

Place them in the freezer again, this time overnight or for at least 6-7 hours, until they are fully frozen.

To create the chocolate shell, melt the chocolate chips.

Place them in a tall cup (big enough for the ice creams so fit), then microwave them for 30 seconds.

Remove the chips from the microwave, stir them with a fork, and microwave for another 30 seconds.

Repeat this process until all of the chocolate has melted. This may time 4-5 times.

Remove each ice cream bar from the freezer and remove it from the mold. Dip each ice cream all the way into the melted chocolate, until it is fully covered.

Then place the ice cream on a plate and place it back in the freezer.

Repeat this until all of the ice cream bars are fully covered in chocolate.

Once the chocolate hardens in the freezer, you can dig in and enjoy!