# Chocolate Strawberry Ice Cream Bars

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.

- **Prep:** 30 min · **Cook:** 240 min · **Total:** 270 min
- **Servings:** 8
- **Difficulty:** Easy
- **Category:** Desserts
- **Video:** [I Make These Every Strawberry Season! This Ziplock Bag Trick Is So Simple & So Good](https://www.youtube.com/watch?v=VCTzJL8GynA)
- **Recipe page:** https://webspoon.world/recipes/chocolate-strawberry-ice-cream-bars/

## Ingredients

- 800 g strawberries (split — half frozen, half fresh)
- 1 tbsp salt (for the cold-water soak (rinsed off))
- water (cold, for soaking)
- 300 g Greek yogurt (thick)
- 2 tbsp powdered sugar (to taste)
- 25 g white chocolate (for the sorbet bars' shell)
- 25 g dark chocolate (for the yogurt bars' shell)
- boiling water (to melt the chocolate in the bags)
- 2 tbsp honey (for the sorbet)
- ½ lemon (juice only)

## 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.

## Nutrition (per serving, estimated)

- Calories: 130
- Protein: 5g
- Fat: 4g
- Carbs: 18g
- Fiber: 2g
- Sugar: 15g
- Sodium: 30mg

## FAQ

### 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.

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Source: [Chocolate Strawberry Ice Cream Bars — Webspoon World](https://webspoon.world/recipes/chocolate-strawberry-ice-cream-bars/)