Add ice cream to an 8" x 8" baking dish lined with parchment paper. Add enough so that the ice cream is 1/2" - 1" thick. Spread out evenly using a spatula.
Freeze for at least 6 hours or until the ice cream is completely refrozen.
Turn pan upside down to remove the ice cream. Cut into 4-6 equal-sized squares. Return the squares to the freezer to re-freeze.
Place coconut oil and chocolate chips into a double boiler over medium heat and and melt, stirring often.
Remove chocolate from heat and let cool to room temperature. Do not rush this step.
Working quickly, take ice cream squares from freezer and dip into the chocolate.
Flip with a fork and quickly remove to parchment paper.
Place bars in freezer for 20 minutes.
Wrap in thin foil before serving.
Well-frozen ice cream is key to making sure the chocolate sticks well. Also do not rush cooling the chocolate sauce. It needs to be at room temperature. Any warmer and it will melt the ice cream and not adhere.