Chocolate-covered Strawberry Ice Cream Bars (V+GF): a 6-ingredient recipe for fantastic ice cream bars that taste like chocolate-covered strawberries. Vegan, dairy-free, paleo, gluten-free.
I have always been a bit of a dork. In college I was trying on adulthood and learning hospitality the hard way — often with awkward results. One memorable day I decided, on a hot afternoon, to bring a friend an ice cream cone as a welcoming gift before hearing him play an electric piano. Instead of a more practical container, I carried a double-scoop cone up a hill. Cue inevitable melting, drips, and a dramatic cone collapse on the sidewalk.
The experience left me sticky, embarrassed, and determined: there had to be a better way to bring ice cream without ruining clothes or accessories. Years later, that idea became these chocolate-covered strawberry ice cream bars — thick chocolate shells that protect the bar and make it easier to enjoy frozen treats on a warm day.
These bars are inspired by classic chocolate-covered strawberries but in frozen form. They’re simple to make, use just a few wholesome ingredients, and freeze into a convenient, chocolate-coated treat that’s perfect for picnics or a comforting summer snack.
Why you’ll love them
- Made with just 6 ingredients
- Fresh, rich, and satisfying
- Vegan, gluten-free, dairy-free, and paleo-friendly
- Deliciously reminiscent of chocolate-covered strawberries
- Plant-based and allergy-friendly
- Simple ingredient list you can feel good about
- A thick chocolate shell helps protect clothes from messy drips
If you love chocolate-covered strawberries or strawberry ice cream with a chocolate shell, this recipe is for you. Make a big batch, freeze extras, and enjoy — they’re perfect for sharing or keeping on hand for a quick cool treat.
☀︎ Click below to Pin ☀︎
Chocolate-covered Strawberry Ice Cream Bars (Vegan, Dairy Free, Paleo, Gluten Free)
Ingredients
Strawberry Ice Cream Bars
- 2 medium bananas, sliced and frozen
- 1 can full-fat coconut milk (about 13.66 oz)
- 1 cup frozen strawberries
- 2–3 tablespoons pure maple syrup
Chocolate Shell Coating
- 1/2 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened cocoa powder
Instructions
- Make the ice cream base: Add the frozen banana slices and coconut milk to a blender and blend until smooth, stopping to scrape down the sides as needed. Add the frozen strawberries and maple syrup, then blend again until completely smooth.
- Pour the strawberry mixture into popsicle molds, leaving about 1/4″ of space at the top for expansion. Insert popsicle sticks and freeze for 6–8 hours, or until solid.
- When frozen, prepare a large baking sheet lined with parchment and make space in the freezer for it. If needed, let the bars sit for a few minutes or briefly run the mold under lukewarm water to loosen the bars, then remove them and place on the prepared sheet. Freeze for an additional hour so they are extra firm for dipping.
- Make the chocolate coating: About 10 minutes before the bars are ready, whisk together the melted coconut oil, maple syrup, and cocoa powder in a medium bowl until smooth and glossy, like melted chocolate.
- Coat the bars: Work on a sheet of parchment. Pour about 1/4 cup of the chocolate mixture onto the work surface and spread into a rectangle larger than one bar. Press a frozen bar onto the chocolate, lift and pull to coat the bottom and top, then tilt and coat the edges and the other side. Use a spoon to fill any gaps. Return the coated bar to the lined baking sheet and repeat until all bars are coated.
- Freeze the coated bars until firm. Enjoy! If a bar softens before serving, freeze it for another 30 minutes to firm up.
Notes
- Store wrapped in wax paper or parchment in an airtight container in the freezer for up to 1 week.
- If bars become melty during dipping, refreeze them for 30 minutes before continuing.
- This recipe is adapted from other strawberry and ice cream bar recipes and works well with popsicle molds.
© beamingbaker.com. Content and images are protected by copyright. Please do not use images without permission. If you republish this recipe, rewrite it in your own words and include a link to the original post.
If you enjoyed this recipe, try other favorites like Vegan Ice Cream Bars or Vegan Strawberry Coconut Popsicles for more dairy-free, gluten-free treats.
