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1
Line a sheet pan with parchment paper.
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2
Allow the edges of the parchment paper to extend over to make sure you can wrap the entire mold with the paper.
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3
You can cut extra pieces to ensure all is covered.
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4
Scoop 32 scoops of ice cream into the sheet pan, placing them side by side to fill up the pan evenly.
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5
Using a spatula, scrape and push the scoops to fit into the pan perfectly, making sure there are no pockets of air.
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6
Once the ice cream is flat and even, cover with the extended parchment paper and make sure its completely covered.
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7
Freeze overnight or for at least 6 hours.
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8
Transfer the ice cream from the mold onto a cutting board.
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9
Remove the parchment paper from the ice cream, and place the ice cream onto a new sheet of parchment paper for easy transport and to keep your counters clean.
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10
Cut the ice cream into 12-inch by 9-inch rectangle.
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11
This will give you about 108, 1-inch bites.
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12
Place the ice cream with the parchment paper back onto the sheet pan and return to the freezer.
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13
Freeze overnight or for at least 4 hours.
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14
Melt the chocolate and oil in the microwave in 30-second increments until smooth, whisking it in between each 30 seconds.
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15
Let the chocolate cool completely.
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16
Using two skewers, dunk each ice cream bite, one at a time, into the chocolate, making sure they are completely covered.
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17
Place them onto a parchment lined sheet pan.
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18
Work quickly, and in batches, to avoid ice cream from melting.
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19
If you like, you can sprinkle the bites with your favorite toppings, such as nuts, sprinkles, or Maldon salt.
