Pour the whipping cream or heavy cream into a wide-mouth pitcher or mixing bowl.

Add the condensed milk.

Using a spatula, gently mix until fully combined.

Prepare your ice cream molds.

Place small marshmallows, chocolate chips, crushed peanuts, or any preferred fillings into each mold.

Insert the popsicle sticks.

Pour the cream mixture into each mold until full.

Cover the molds with their lids. If they do not have covers, tightly wrap them with cling wrap.

Freeze overnight or until completely solid.

For the chocolate coating, combine the dark chocolate and olive oil (or butter) in a microwave-safe bowl.

Microwave for 10 seconds.

Stir thoroughly.

Microwave again for another 10 seconds.

Continue heating in 10-second intervals, stirring each time, until fully melted. Alternatively, you can melt the chocolate using a double boiler.

Allow the melted chocolate to cool completely before using.

Transfer the melted chocolate into a tall glass for easier dipping.

Remove the frozen ice cream bars from their molds.

Quickly remove any ice crystals from the surface.

Dip each frozen ice cream into the cooled melted chocolate.

Immediately roll or sprinkle with coarsely ground peanuts or almonds if desired.

Allow the chocolate shell to harden for a few seconds.

Serve immediately or return to the freezer until ready to enjoy.