Chocolate-covered Strawberry Ice Cream Bars (Vegan, Dairy Free, Paleo, Gluten Free)
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
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 ¼ 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.
-*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.