Homemade Magnum Ice Cream

Instructions:
In a large bowl, whip the heavy cream until stiff peaks form.
Fold in the sweetened condensed milk and vanilla extract.
Pour the mixture into popsicle molds and insert the sticks.
Freeze for at least 6 hours, or until solid.
In a small bowl, mix the melted dark chocolate and coconut oil.
Dip the frozen ice cream bars into the chocolate mixture, allowing any excess to drip off.
Place on a parchment-lined baking sheet and freeze until the chocolate is set.
Serve immediately or store in the freezer.