If using a loaf pan, line it with parchment paper, leaving overhang on two sides. If using ice pop molds, insert sticks.

In a medium saucepan, combine heavy cream, whole milk, sugar, vanilla, and salt. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is steaming but not boiling (about 170°F). Remove from heat.

Pour the warm base into the prepared pan or molds. Freeze until solid, at least 6 hours or overnight.

When the ice cream is fully frozen, line a rimmed baking sheet with parchment. Unmold the ice cream: if using a loaf pan, lift out with parchment overhang and cut into 8 even bars. Place bars on the baking sheet and return to freezer for 30 minutes.

In a medium microwave-safe bowl, combine chopped chocolate and coconut oil. Microwave in 30-second bursts at 50% power, stirring after each, until melted and smooth (about 2 minutes total). Let cool to 85°F–90°F — it should feel just barely warm to the touch. This temperature is critical: too hot and it will melt the ice cream; too cool and it will thicken and clump.

Working quickly, remove 2–3 bars from the freezer at a time. Hold a bar by its stick (or use a fork if no stick) and dip it into the melted chocolate, tilting the bowl to coat evenly. Let excess drip off for a few seconds, then place back on the parchment-lined sheet. If adding toppings, sprinkle them on immediately before the shell sets.

Return the baking sheet to the freezer immediately. Freeze for at least 1 hour before serving. The chocolate shell will set into a crisp, snappy coating that doesn't stick to your fingers when you hold the bar.