These chocolate strawberry ice cream bars use a clever ziplock-bag trick: melt chocolate in small bags set in hot water, press it into a thin shell, then pipe in strawberry sorbet (frozen berries blended with honey and lemon) or a chunky strawberry-yogurt filling. Freeze until solid and snap into a fruity, chocolate-shelled bar. No ice cream maker needed — makes about 8.
Instructions
- 1
Soak the strawberries in cold water with 1 tbsp salt for a few minutes, then lift out and pat thoroughly dry — dry berries avoid ice crystals.
- 2
Halve the strawberries. Trim the tops off one half, spread on a tray and freeze until firm (for the sorbet).
- 3
Trim the other half and cut into small cubes for texture.
- 4
Mix the strawberry cubes with the thick Greek yogurt and powdered sugar to taste until creamy.
- 5
Drop strips of white and dark chocolate into separate small food-safe bags, stand them in a tall glass and pour boiling water around until melted.
- 6
Blend the frozen strawberries with the honey and juice of half a lemon into a thick sorbet, stopping to stir as needed.
- 7
Spoon the sorbet into one piping bag and the strawberry-yogurt into another.
- 8
Lift the chocolate bags from the water and press the chocolate around the inside of each to form a thin shell.
- 9
Pipe sorbet into the white-chocolate shells and strawberry-yogurt into the dark-chocolate shells.
- 10
Lay the filled bags flat on a tray and freeze until completely solid.
- 11
Peel off the bags and snap open — bright sorbet in the white shells, creamy strawberry-yogurt in the dark.
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Frequently Asked Questions
How do I melt chocolate without a microwave or double boiler?
Break the chocolate into strips, drop them into small food-safe bags, stand the bags upright in a tall glass and pour boiling water around them. In a couple of minutes the chocolate turns soft and fluid — then press it into a shell or snip a corner to pipe. It melts gently and evenly with no scorching.
Why soak the strawberries in salt water first?
A quick cold-water soak with 1 tablespoon of salt loosens dust and grit from delicate fresh berries. Rinse and dry them well on paper towels afterwards — for frozen desserts dry berries matter, because any surface water turns into icy crystals in the freezer.
Can I make strawberry sorbet without an ice cream maker?
Yes. Freeze half the strawberries until solid, then blend them with 2 tablespoons of honey and the juice of half a lemon. The honey keeps the texture smooth rather than icy. Frozen berries are stubborn, so stop and stir a few times until the blades catch and it turns into thick sorbet.