Combine melting wafers and coconut oil in a heatproof bowl and microwave in 30-second bursts until fully melted. You can also use a double boiler for this step, if you prefer. Once the ingredients have melted, add corn syrup and stir well. Allow the coating to cool down to room temperature. If you use it while it is still hot, it could melt your ice cream! While you are waiting, place a wire cooling rack over a plate or baking sheet and set aside. Line a small tray with wax paper and place in the freezer to chill.

Once the mixture has fully cooled, pour about 1/3 of the coating into a wide shallow bowl (a pie plate is perfect).

Drizzle lines of food dye into the bowl. I used a shimmering white, silver, and gold with my first batch, and a rainbow palette with my second batch.

Use a toothpick or chopstick to swirl the lines of color into a marbled pattern.

Remove and unwrap the ice cream bars one at a time. Carefully dip each bar into the candy shell, dipping just one side of the bar each time. Let any excess coating drip off, then place on the wire rack and sprinkle with edible glitter or gold leaf. Pop the bar onto the tray waiting in the freezer before taking out the next bar. Working with the bars one at a time will help to keep them from melting too quickly. Repeat the last three steps with the remaining ice cream bars.

Allow the Marbled Chocolate Ice Cream Bars to chill in the freezer for at least one hour before serving. If you plan to keep them in the freezer for more than a couple of hours we suggest wrapping them in cellophane or plastic wrap.