In a large bowl using an electric mixer, whisk your heavy cream until stiff peaks form.
Pour in your condensed milk and vanilla extract and gently fold in until smooth. Do not over-mix!
Fill your popsicle mold with your keto vanilla ice cream. Place your popsicle sticks in the middle of your ice cream bar. Freeze for 8 hours.
Line a baking sheet with parchment or wax paper, set aside. In a microwave safe dish, melt your chocolate chips and coconut oil in 30 second increments, stirring in between, until fully melted.
Remove your ice cream bars from the mold and dip your ice cream bars in to the chocolate. Place your freshly dipped bar on your prepared baking sheet and place in the freezer for the chocolate to set. Enjoy!
