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
