Why You’ll Love This Recipe
These ice cream bars combine the classic, irresistible pairing of chocolate and strawberries with the creamy goodness of vanilla ice cream. The fresh strawberries provide a juicy burst of flavor that’s complemented by the crunchy coating of melted chocolate and nuts. These bars are not only delicious but also customizable — you can experiment with different toppings or even swap out the vanilla ice cream for other flavors. The perfect frozen treat for hot summer days or special events, they’re sure to be a hit with everyone!
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 4 cups vanilla ice cream, softened slightly for easier handling
- 8 oz dark chocolate, chopped or in chips
- 2 tablespoons coconut oil
- 1/2 cup crushed nuts (such as almonds or hazelnuts) for topping
- 8 popsicle sticks (optional, for easier handling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Strawberries: Wash and hull the strawberries, cut them in half, and set aside.
- Mold the Ice Cream: Spoon a layer of softened vanilla ice cream into a mold, then press halved strawberries into the ice cream.
- Freeze the Mixture: Place the mold in the freezer for 1-2 hours until the ice cream is firm.
- Add More Ice Cream: Add another layer of vanilla ice cream on top, insert popsicle sticks if using, and freeze for another 2-3 hours.
- Prepare the Chocolate Coating: Melt the dark chocolate and coconut oil in a microwave-safe bowl. Stir until smooth.
- Remove the Ice Cream Bars: Carefully remove the bars from the mold once they’ve fully frozen.
- Coat with Chocolate: Dip each bar into the melted chocolate, ensuring it’s fully coated.
- Add Crushed Nuts: Sprinkle crushed nuts over the chocolate coating while it is still wet.
- Set the Bars: Place the bars on a parchment-lined baking sheet and freeze for 15-30 minutes until the chocolate hardens.
- Serve: Enjoy the chocolate-covered strawberry ice cream bars straight from the freezer.
Servings and Timing
- Servings: 8 bars
- Prep Time: 30 minutes
- Freeze Time: 3-5 hours
- Total Time: 4-5 hours
Storage/Reheating
Store the ice cream bars in an airtight container in the freezer for up to two weeks. When ready to serve, let the bars sit at room temperature for a few minutes to soften slightly if needed. These treats are best enjoyed fresh from the freezer, but can also be stored for future cravings.
FAQs
1. Can I use another type of chocolate?
Yes, you can substitute dark chocolate with milk chocolate or white chocolate, depending on your preference. Keep in mind that the sweetness of the chocolate will alter the overall flavor.
2. Can I make these bars without coconut oil?
Yes, if you prefer, you can omit the coconut oil, but it helps create a smoother, glossier chocolate coating. Alternatively, you can use a small amount of vegetable oil or butter.
3. How do I prevent the ice cream bars from sticking to the mold?
To prevent sticking, lightly grease the inside of the mold with non-stick spray or line it with parchment paper. This will help the bars come out more easily once frozen.
4. Can I use frozen strawberries instead of fresh ones?
Fresh strawberries work best for this recipe, as frozen strawberries can release too much moisture and affect the texture of the ice cream. However, you can use frozen strawberries if you thaw them and drain any excess liquid before using them.
5. Can I add other toppings to the bars?
Absolutely! You can experiment with other toppings like sprinkles, mini chocolate chips, or crushed candies. Customize the bars to suit your taste.
6. How do I get a smooth chocolate coating?
Make sure the chocolate is fully melted and smooth before dipping the bars. Stir it well to ensure there are no lumps. Also, be careful not to overheat the chocolate to prevent it from becoming too thick.
7. Can I use store-bought ice cream?
Yes, if you’re short on time or prefer convenience, you can use store-bought vanilla ice cream for this recipe. Just let it soften slightly before layering in the mold.
8. Can I make these bars in advance?
Yes, these ice cream bars can be made a few days in advance. Just store them in an airtight container in the freezer until you’re ready to serve.
9. What other fruits can I use instead of strawberries?
You can use raspberries, blueberries, or even mangoes in place of strawberries. Just make sure the fruit is cut into small pieces to fit well in the ice cream bars.
10. How do I prevent the chocolate from cracking?
To prevent the chocolate from cracking when you bite into the bars, make sure the chocolate coating is thick enough to cover the entire bar but not too thick that it becomes rigid. Let the bars freeze completely before serving.
Conclusion
Chocolate Covered Strawberry Ice Cream Bars are the ultimate treat for anyone with a sweet tooth. Combining rich, velvety chocolate with fresh, juicy strawberries and creamy ice cream, these bars are an irresistible dessert that’s perfect for any occasion. Whether you’re making them for a summer gathering or simply treating yourself, these bars are sure to be a crowd-pleaser. Enjoy them fresh from the freezer for a cool, satisfying dessert that’s both refreshing and indulgent.
Chocolate Covered Strawberry Ice Cream Bars
Chocolate Covered Strawberry Ice Cream Bars are a delicious, indulgent treat that perfectly balances the sweetness of strawberries with the richness of dark chocolate. These bars feature a creamy vanilla ice cream base, juicy strawberries, and a decadent chocolate coating, making them a perfect dessert for summer or any festive occasion.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4-5 hours
- Yield: 8 bars
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups fresh strawberries, hulled and halved
4 cups vanilla ice cream, softened slightly for easier handling
8 oz dark chocolate, chopped or in chips
2 tablespoons coconut oil
1/2 cup crushed nuts (such as almonds or hazelnuts) for topping
8 popsicle sticks (optional, for easier handling)
Instructions
- Prepare the Strawberries: Wash and hull the strawberries, cut them in half, and set aside.
- Mold the Ice Cream: Spoon a layer of softened vanilla ice cream into a mold, then press halved strawberries into the ice cream.
- Freeze the Mixture: Place the mold in the freezer for 1-2 hours until the ice cream is firm.
- Add More Ice Cream: Add another layer of vanilla ice cream on top, insert popsicle sticks if using, and freeze for another 2-3 hours.
- Prepare the Chocolate Coating: Melt the dark chocolate and coconut oil in a microwave-safe bowl. Stir until smooth.
- Remove the Ice Cream Bars: Carefully remove the bars from the mold once they’ve fully frozen.
- Coat with Chocolate: Dip each bar into the melted chocolate, ensuring it’s fully coated.
- Add Crushed Nuts: Sprinkle crushed nuts over the chocolate coating while it is still wet.
- Set the Bars: Place the bars on a parchment-lined baking sheet and freeze for 15-30 minutes until the chocolate hardens.
- Serve: Enjoy the chocolate-covered strawberry ice cream bars straight from the freezer.
Notes
Store the ice cream bars in an airtight container in the freezer for up to two weeks. Let them sit at room temperature for a few minutes to soften slightly before serving, if needed.
Lightly grease the mold or line it with parchment paper to prevent the bars from sticking.
If using frozen strawberries, thaw them and drain excess moisture before using to avoid affecting the texture of the ice cream.
You can experiment with different toppings like sprinkles, mini chocolate chips, or crushed candies.
If the chocolate becomes too thick when melting, stir in a small amount of coconut oil to thin it out.
Store-bought ice cream can be used as a shortcut; just let it soften slightly before layering it in the mold.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
