Surprise and delight someone you love with these Homemade Chocolate Covered Strawberry Ice Cream Bars! These are a healthy treat that are dairy-free and lower sugar than most desserts. They’re perfect for Valentine’s Day or a summer treat!
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Every few years I get the itch to make cute holiday treats. I’m not necessarily qualified to do so as my talents for making things look “cute” isn’t strong. But I sure do know how to make a healthy treat. Even if my treats end up a little messy, they are always greeted with enthusiasm and gratitude from my kids, so it’s 100% worth it.
For Valentine’s Day this year I decided to make Chocolate Covered Strawberry Ice Cream Bars. Heart shaped ones. Aren’t they cute?
Like these Chocolate-Covered Apple Turkey Pops I made for Thanksgiving and these Strawberry Banana Santa Hats we made for Christmas a few years back, they aren’t perfect.
Despite their imperfect appearance, I’m so happy with them because they’re healthy treats that were made with love. And both kids raved about them and were delighted to have homemade Ice Cream Bars.
If I can do it, so can you! Here’s how this recipe goes down.
How to Make Homemade Chocolate Covered Strawberry Ice Cream Bars
I started with my recipe for Dairy-Free Strawberry Ice Cream. You don’t need an ice cream maker for this–just a blender and freezer! It’s not a creamy as regular ice cream that’s churned, but it definitely hits the spot! Watch how easy this part is in the video below.
After you make your strawberry mixture, find a shallow pan to pour your homemade ice cream into, like this one.
You’ll want your strawberry mixture to be an equal level throughout the pan. The best thickness is around 1 inch or a little less.
Now you’ll cover the pan tightly and allow it to freeze for 3-4 hours.
Use a heart-shaped cookie cutter to cut out the bars, and place a wooden treat stick in the bottom. Place the bars on a cookie sheet lined with parchment paper and place the tray in the freezer while you prepare the chocolate.
You can save the extra strawberry ice cream and eat it as a treat on its own.
Using a double boiler, melt the chocolate and coconut oil.
When the chocolate is almost melted, remove it from the heat and stir until the rest is melted and smooth. Allow the chocolate to cool some.
Quickly dip the heart-shaped bars into the melted chocolate, using a spoon to help cover the ice cream in chocolate as evenly as you can. Don’t worry if it’s not perfect. 😉
Use the spoon to help smooth the chocolate, and then place the bar back on the tray. Continue until you have finished with all the bars. Place the tray back in the freezer until the chocolate is hardened.
Transfer the bars to a freezer container for storage.
You’re going to make someone very happy when you make these Homemade Chocolate Covered Strawberry Ice Cream Bars! I can’t wait to hear how they love them. Will you please come back and let me know? And leave a star rating so other readers can know? That would be so great! Thank you!
If you’re looking for more Valentine’s Day inspiration, check out these Cute Strawberry Hearts with this Vegan Chocolate Ganache or this Brownie Batter Dessert Hummus or if you want to go all out try this Vegan Chocolate Cake!
Chocolate Covered Strawberry Ice Cream Bars
- Total Time: 5 hours
- Yield: 12 bars 1x
Description
These healthy Chocolate Covered Strawberry Ice Cream Bars are dairy free, low in sugar, and a make a delicious treat!
Ingredients
For the Strawberry Ice Cream
- 3 cups frozen strawberries
- 1 (15 ounce) can full-fat coconut milk
- 1/3 cup honey
For the Chocolate Coating
- 9 ounces stevia-sweetened dark chocolate chips
- 2 teaspoons coconut oil
Instructions
- In a blender, blend the frozen strawberries, coconut milk, and honey until you have a smooth mixture. Taste and add more sweetener if you prefer.
- Pour the mixture into a freezer-safe container (I used a glass baking dish and covered it with plastic wrap and foil), cover tightly, and freeze until solid, at least 3 hours.
- Using a heart-shaped cookie cutter, cut the strawberry ice cream into heart-shaped bars and poke a wooden treat stick into the bottom. Place the bars onto a cookie sheet lined with parchment paper and place the tray in the freezer while you melt the chocolate.
- Using a double boiler, melt the chocolate and coconut oil together. Remove from heat just before the chocolate looks like it’s melted all the way. Stir to continue melting until you have a smooth mixture. Allow the chocolate to cool for a few minutes.
- Dip the ice cream bars into the chocolate and use a spoon to cover them completely. Place the bars back on the parchment-lined sheet and place back in the freezer to harden.
- Transfer the bars to a freezer-safe container for storage.
Notes
Recipe Notes
- To make this a vegan recipes, use agave nectar in place of the honey.
- Regular chocolate chips may be substituted.
- If you are unable to cut through the ice cream with the cookie cutter, leave it out at room temperature for a few minutes until it softens just a little.
- Smaller cookie cutters work better than larger ones. I found the best size to be 3 inches at the widest part.
- If you are storing these in a glass container, line it with parchment paper or the bars will stick to the glass.
- The extra strawberry ice cream from around the hearts can be saved and eaten separately.
- Prep Time: 5 hours
- Cook Time: 0 hours
- Category: dessert recipe
- Method: freezer
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 85
- Sugar: 10.2 grams
- Fat: 10.2 grams
- Saturated Fat: 6.6 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 7.3 grams
- Protein: 2.2 grams
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