Chocolate-covered Strawberry Ice Cream Bars (Vegan, Dairy Free, Paleo, Gluten Free)
Chocolate-covered Strawberry Ice Cream Bars (V+GF): a 6 ingredient recipe for amazing ice cream bars that taste like chocolate-covered strawberries. Vegan, Dairy Free, Paleo, Gluten Free.
By now, you know what a HUGE dork I am. If not, Hello, nice to meet ya. I’m a dork. If I had realized much earlier in life the epic levels of my dorkiness, much awkwardness could have been avoided. Or not, because –> dork.
This might be one of many reasons why I “matured” the way I did in college. Back then, I was playing at this whole adult business and just trying to figure life out. No biggie. Meanwhile, plenty of over-the-top shenanigans ensued. Including, but not limited to, my idea of adults having legit hospitality manners or whatever it’s called. Note to self: If you don’t even know what it’s called, then you’re probably not doing it right. Plus, dork. ‘Nuff said.
So there I was, at the tender age of 19, moving into my second year of college. I fancied myself an adult and even had a credit card. I was attending Mount Holyoke College and having a bit of a ball being all independent and such.
I started hanging out with new groups of people and even visiting them in their dorm rooms. Like, woah. I know. 😉 I even started venturing out to nearby campuses (hey, Amherst!) and taking classes there. On one such occasion, I had super fancy plans to meet up with a friend to check out his piano. Make that an electric piano. Uh-huh.
So I figured, it’s a hot day, he enjoys chocolate chip ice cream. Why not bring over a lovely, hospitable gift of ice cream? But instead of picking up a nicely portable pint of that good stuff, or a handy (and properly insulated) container of homemade strawberry coconut sorbet, I decided on something much less practical.
An ice cream cone. With not one, but, wait for it… TWO scoops of ice cream.
So I used my fancy-schmancy credit card that came with a free t-shirt to go buy me some ice cream. I proudly carried that tentative double-scoop on its rudely narrow ice cream cone. I started my long (yeah) walk to his dorm room. Things went pretty smoothly at first. I was bobbing my head along to Massive Attack, thinking about how on-point (or “rad” at that time) my bright red cowl neck top and chandelier earrings were.
Side note: I sure do miss how skillfully tortuous those chandelier earrings were on my paper-thin earlobes.
With every bob of my head, I felt a small drip of moisture on the hand clutching the cone. Like any adult, I had, of course, responsibly wrapped the cone in a few napkins. There shouldn’t be any issue with a few drips, right? The napkin would catch it all. Or something…
After Teardrop ended, I looked down at the cone. Before the song, the top scoop had been standing proud and pert, covered in those awesome ridges only ice cream has, and frozen as all get out. After the song, the scoop was considerably less proud, perhaps even feeble, smooth and melty, like it couldn’t even remember what ridges were. And not frozen. Not frozen at all.
No biggie, I thought. It’ll make it. His room’s only one curvy hill away. With this screaming red cowl neck sweater on (now dotted in light flecks of ice cream), nothing can stand in my way! I started making my way up the hill when the strap to my messenger bag slipped off. I elegantly tipped my body to the side to wiggle it back up.
Plop.
Squish.
I looked down. A round, wavy-edged circle of creamy white ice cream lay perfectly content on the dark splash of bumpy gray pavement. It looked so comfortable being there; as if its life was always meant to be this way. Tableaued on the pavement.
As I continued staring, the melty sphere slowly and caressingly sluiced it way south, beginning its descent down the hill. It left a trail of nearly transparent, foamy ice cream as it made its way happily down.
Okay, I can still handle this. The world is still my oyster today. At least that’s what my Cosmo astrology reading said for today. I still have one scoop left. And being a for-realsies adult now, I am dedicated and steadfast in my commitment to bringing this gift to my friend.
And so I continued on my way up that hill, white dots of ice cream flecked across my bright red cowl neck, messenger bag halfway down my body, smile a tad strained. Maybe even with my hair sweaty and pasted against my forehead in the most attractive manner.
I walked and walked, congratulating myself on sticking to it. Congratulating myself on deciding not to wear my super cute copper-sparkle ballet flats–and thus destroying them.
Just four steps away from his dorm building, I felt a swoosh of wind blow my hair to the side. At least the parts that weren’t glued to my forehead with sweat. I gripped that cone like my life depended on it. Then, a bump.
I stumbled and the final scoop of ice cream dropped as if in slow motion to the ground. By now, the only part that was still frozen was the size of a marble. So in reality, half of the scoop had already melted to the bottom of the cone. The other half just made its slow, mud-like descent down to new ground, which no ice cream had previously conquered.
So there I stood, with one soggy waffle cone, covered in ice cream (me and the cone). Hair glued to the side of my head, hand gloved in a sticky layer of ice cream, cowl-neck now added to my Never Buy Again list, eyes frantic like a madman.
That day, I decided to never buy ice cream as a guest-giving gift ever again. And to never buy another cowl neck. Also because they’re so goshdarn floppy. I also decided, one day, I would make a vessel for ice cream that would allow us to enjoy it, free of the sartorial disasters that may come upon our on-point outfits for the day. And it would be delicious.
So welcome to the solution my 19-year-old self would have loved: Chocolate-covered Strawberry Ice Cream Bars. Made with a nice, thick shell of chocolate. Partly to protect your clothes, partly for its deliciousness, and completely to keep your sane during the summer.
These chocolate-covered strawberry ice cream bars are not only adapted from my favorite recipe of all time, but they also don’t require you to wear a cowl neck sweater or heavy-as-a-bowling-ball chandelier earrings to enjoy them.
My dear, much less dorky, friend, check it out, these Chocolate-covered Strawberry Ice Cream Bars are:
- made with just 6 ingredients
- unbelievably delicious, fresh and rich
- vegan, gluten free, dairy free and paleo
- taste just like a chocolate-covered strawberry, but better
- yup, I said it
- plant-based and allergy-friendly
- wonderfully simple, with an ingredients list you can feel good about
- designed to protect your clothes from ice cream annihilation
- fruity, chocolatey and even more y’s I can’t even think of right now
I invite you to make a big batch of these chocolate-covered strawberry ice cream bars. If you simply love chocolate-covered strawberries, or even strawberry ice cream topped with chocolate shell, this recipe is perfect for you. Whip up a batch, plan your next picnic and take a day off work. It’s time for you to treat yourself. Sending you all my love. xo
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Here are a few items I used in today’s recipe. 🙂
Popsicle Mold | Coconut Milk | Popsicle Sticks
Food Processor | Blender | Maple Syrup
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Chocolate-covered Strawberry Ice Cream Bars (Vegan, Dairy Free, Paleo, Gluten Free)
- Yield: 10-12 ice cream bars 1x
Description
Chocolate-covered Strawberry Ice Cream Bars (V+GF): a 6 ingredient recipe for amazing ice cream bars that taste like chocolate-covered strawberries. Vegan, Dairy-free, Paleo, Gluten-free.
Ingredients
Strawberry Ice Cream Bars
- 2 medium bananas, sliced and frozen
- 1 can full-fat coconut milk (13.66 oz.)
- 1 cup frozen strawberries
- 2–3 tablespoons pure maple syrup
Chocolate Shell Coating
- ½ cup melted coconut oil
- ½ cup pure maple syrup
- ½ cup unsweetened cocoa powder
Instructions
- Make the ice cream bars: Add bananas and coconut milk to a blender. Blend until smooth, scraping down the sides of the blender as needed. Add strawberries and maple syrup. Blend until smooth, again scraping down the sides of the blender as needed.
- Pour this strawberry mixture into a popsicle mold, leaving about ¼” of space at the top of the mold to allow the popsicles to expand in the freezer. Insert popsicle sticks, or follow instructions for your mold.
- Freeze for 6-8 hours.
- Remove from freezer. Line a large baking sheet with wax paper or parchment paper. Clear some space out in the freezer for this sheet.
- If needed, allow ice cream bars to thaw for a few minutes. Optionally, run popsicle mold under a bit of lukewarm water to loosen the bars. Place the popsicle mold on a flat surface and wiggle the bars out.
- Lay the ice cream bars evenly spaced apart on the prepared baking sheet. Freeze for 1 hour, or until completely frozen. This allows the bars to harden for smooth dipping.
- Make the chocolate coating: About 10 minutes before the bars are done freezing, prepare the chocolate shell coating. In a medium bowl, whisk together the coconut oil, maple syrup and cocoa powder. Whisk until thickened and smooth, like melted chocolate.
- Make the chocolate-covered ice cream bars: Prepare your work area. Lay a large sheet of wax paper or parchment on a flat surface. Remove the bars from the freezer. Pour about 1/4 cup of chocolate mixture directly onto the prepared work surface. Using a rubber spatula, scrape the chocolate into a rectangular shape that’s larger than one ice cream bar.
- Lay the bar on top of the chocolate rectangle. Press down, then pull back and up, coating from the bottom of the bar to the top. You will have coated one side and the top of the bar. Tilt the bar to the side, coating an edge in chocolate. Repeat for the other edge. Flip the bar over, pressing the uncoated side in chocolate. Pull back and up, finishing off the coating. Use a spoon to seal up any areas that aren’t coated. Return the chocolate-coated bar back onto the prepared baking sheet.
- Pour more chocolate mixture onto the work area, using the rubber spatula as needed to scrape it into a rectangular shape. Repeat until all ice cream bars are coated in chocolate.
- Enjoy!* Storing notes below.
Notes
-*If the ice cream bars have gotten melty, freeze for another 30 minutes to firm up before enjoying.
– Wrap bars in wax paper or parchment. Store in an airtight container in the freezer for up to 1 week.
– Adapted from my Strawberry Coconut Milkshake, Strawberry Coconut Popsicles and Vegan Ice Cream Bars. All vegan, dairy-free and gluten-free.
– More recipes for your popsicle mold (all v, gf, df): Chocolate Peanut Butter Banana Popsicles, Blueberry Coconut Popsicles, Strawberry Chia Seed Popsicles.
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My favorite recipe of all time. Try my Vegan Ice Cream Bars (Dairy Free, Gluten Free, Paleo).
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