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Line an 8-inch-square cake pan with two 8- by 14-inch sheets of parchment paper.
Prepare a water bath in a wide pot, with a thick ring of crumpled tinfoil set inside.
Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer.
Place bowl over the water bath and cook, stirring continuously, until mixture reaches 165°F (74°C).
Transfer bowl to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and stiff.
Whip the heavy cream to stiff peaks and add milk and vanilla to meringue, whisking to combine.
Pour 'ice cream' mixture into prepared pan and freeze overnight or until 0°F (-18°C).
Using the excess parchment, remove the chilled ice cream from the pan and cut into 9 squares.
Melt chocolate over a water bath or in a microwave-safe bowl, then add coconut oil and stir until smooth.
Cool the chocolate mixture to about 80°F (27°C).
Dunk each ice cream bar in the chocolate coating and transfer to a clean sheet of parchment.
Freeze the bars until the chocolate coating has fully set, about 15 minutes.
Transfer to a freezer-safe zip-top bag and freeze until ice cream has fully hardened.