This strawberry ice cream bar recipe is the best! It features strawberry swirled vanilla ice cream encased in a strawberry white chocolate magic shell.
Fancy ice cream bars can cost a pretty penny when bought from the store. Did you know they’re actually really easy to make yourself!
Making them at home also means you can use all your favourite flavour combinations.
This strawberry ice cream bar recipe uses one of my favourite combos – strawberry and white chocolate.
If you don’t have ice cream moulds, you can make this as a tub of no-churn strawberry ice cream too!
For the ice cream and strawberry sauce component in the strawberry ice cream bar recipe, you will need –
- Heavy cream
- Sweetened Condensed milk
- Vanilla paste or extract
- Lemon juice
For the white chocolate and strawberry magic shell, you’ll need –
- White chocolate
- Neutral flavoured vegetable oil (I use coconut oil)
- Freeze-dried strawberry powder
You will need ice cream bar moulds. I use silicone ice cream moulds because they’re easy to remove the ice cream bars from.
If you only have 1 set of ice cream moulds, the leftover ice cream mixture can be stored in the fridge until the first ice creams have frozen. Remove them from the moulds and then layer the next lot.
The strawberry coulis
Strawberry coulis is a strawberry sauce made from real strawberries. If you’ve already got some made, you can use that. If you’re making it from scratch you’ll need fresh or frozen strawberries, sugar, a squeeze of lemon juice and a pinch of salt.
The recipe below makes only a small amount of coulis for the ice cream bars. You can always make more and store it long-term in the freezer for future desserts. See my strawberry coulis recipe for more information.
The coulis needs to be cold before it can be added to the ice cream.
The no-churn ice-cream
The vanilla ice cream base is the trusty no-churn I use in many of my ice cream recipes. It’s simply heavy cream, condensed milk, and vanilla.
I have halved the amount that I usually make though, to fill around 8 ice cream bar moulds (depending on the size of the ice cream moulds.)
Firstly whip the cream until stiff peaks form, then fold through the condensed milk vanilla.
Layering the ice cream bar
Start by spooning some ice cream into the bottom of the moulds and spread it out. Use a small spoon to drop some coulis on top and use a skewer or the end of the spoon to swirl it out.
Push in your popsicle sticks, then cover with more ice cream and strawberry sauce until the moulds are filled. Freeze the bars for at least 8 hours until fully frozen.
Strawberry white chocolate magic shell
The strawberry shell is made from white chocolate, neutral-flavoured vegetable oil, and freeze-dried strawberries. I use Fresh As strawberry powder which gives the white chocolate an awesome strawberry flavour and beautiful pink colour.
The recipe makes a fair bit of magic shell so each ice cream bar can be liberally coated. If you pour the chocolate into a tall glass or jar, then the ice cream bar can be dipped in and the chocolate will easily coat it all the way to the top.
Any leftover chocolate can be refrigerated for future use. Just reheat it in the microwave or by placing the jar in a bowl of hot water.
Once the bars have been dipped in a chocolate shell, freeze them again for a least 1 hour so the ice cream can firm up again.
The ice cream bars can be wrapped up or stored in an airtight container in the freezer for up to a month.
Other flavour ideas
The world is your oyster when it comes to ice cream bar flavours!
- If strawberries aren’t your thing, try blackberry, raspberry or blueberry!
- Switch up the white chocolate for milk chocolate
- Add a little fresh mint to the strawberry coulis. Mint and strawberry are a great combo.
- Make a large tub of strawberry ice cream instead!
- Swirl in lemon curd instead of strawberry coulis!
- 120g fresh or frozen strawberries
- 1 1/2 Tbsp granulated sugar
- 1/2 tsp lemon juice
- tiny pinch of salt
- 250ml heavy cream
- 200g sweetened condensed milk
- 1 tsp vanilla paste or extract
- 250g white chocolate
- 40g neutral coconut oil or vegetable oil
- 1 Tbsp freeze-dried strawberry powder
- Hull and roughly chop the strawberries. Add them to a small saucepan along with the sugar, lemon juice, and salt. Cook over low heat while the strawberries begin to release their liquid. Stir occasionally as the strawberries come to a simmer.
- Once simmering, over low heat, cook the strawberries for around 10 minutes until the strawberries begin to break down. Once broken down, blend the strawberries into a smooth sauce or push them through a sieve to collect all the pulp and leave the seeds behind. Let the sauce cool down to room temperature.
- Whip the cream and vanilla together until stiff peaks form.
- Fold in the condensed milk carefully until you have a thick and airy mixture.
- Spoon two tablespoons of ice cream into the bottom of each ice cream mould and spread it out. Use a small spoon to drop 1/2 a tablespoon of strawberry sauce on top and use a skewer or the end of the spoon to swirl it out.
- Push in your popsicle sticks, then cover with more ice cream and strawberry sauce until the moulds are filled.
- Freeze the bars for at least 8 hours until fully frozen.
- In a microwave begin to melt together the white chocolate and oil, in 20-second increments, stirring after each time. Once it's nearly all melted, remove it from the microwave and keep stirring to further melt and combine it. The white chocolate and oil can also be melted over a hot water bath.
- Stir through the freeze-dried strawberry powder.
- Pour the chocolate into a tall glass or jar (that's wide enough to fit the ice cream bar.) Let the chocolate come to around room temperature, but ensure it stays liquid.
- Remove the ice creams from their moulds. One a time, dip the ice cream into the chocolate and let the chocolate mixture coat it completely.
- The finished bars can be placed on parchment paper and frozen again for at least an hour before serving.
Any leftover magic shell can be stored in a. sealed jar in the fridge. It will firm up but can be gently reheated in the microwave to make it liquid again.
The finished ice cream bars can be wrapped up or stored in an airtight container in the freezer for up to a month.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 544Total Fat: 37gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 55mgSodium: 102mgCarbohydrates: 49gFiber: 1gSugar: 48gProtein: 6g