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Ruby Strawberry Ice Cream Bars

Ruby Chocolate Strawberry Swirl Ice Bars

No churn strawberry swirl ice cream bars dipped in ruby chocolate magic shell. This is a sweet and tangy frozen treat to enjoy all summer long!
Prep Time: 30 mins
Freeze Time: 6 hrs
Total Time: 6 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: ruby chocolate, strawberry ice cream bars, strawberry swirl ice cream bars, chocolate dipped ice cream bars
Servings: 16 bars
Author: Maryanne Cabrera


Quick Strawberry Jam:

  • 1 pound fresh strawberries, hulled, quartered
  • 5 tbsp granulated sugar, or more to taste
  • 1 tbsp white wine vinegar, or apple cider vinegar

Yogurt Ice Cream:

  • 2 cups heavy cream, very cold
  • cup sweetened condensed milk
  • cup plain Greek yogurt, full fat (5% fat)
  • pinch kosher salt

Chocolate Shell:

  • 10 oz ruby chocolate chips
  • 1 Tbsp refined coconut oil *


Quick Strawberry Jam:

  • In a heavy bottomed sauce pot combine strawberries and sugar. Cook over medium-high heat, stirring often to prevent burning along the sides. Cook until strawberries have softened and liquid has thickened to a syrup, about 10-15 minutes. Mash fruit, if desired. Remove from heat and stir in white wine vinegar. Transfer to an airtight container and allow to cool in the fridge.

Yogurt Ice Cream:

  • Pour cold heavy cream into a chilled mixing bowl. Use a whisk attachment or hand held mixer with beater attachment to whip cream to soft peaks. Add sweetened condensed milk and continue to whip to stiff peaks.
  • Gently fold salt, Greek yogurt and half of chilled strawberry jam into whipped cream mixture.


  • Insert wooden or bamboo stick into molds. Alternate adding yogurt ice cream and remaining strawberry jam into ice cream bar molds. Use a mini offset spatula to level ice cream to be flush against mold. Freeze for at least 6 hours, overnight is best.
  • In a medium bowl, combine ruby chocolate chips and coconut oil. Place bowl of a pot filled with 2-inches of barely simmering water. Make sure bowl does not touch water. Melt chocolate gently and stir often to ensure even heating. Remove bowl from heat and wipe off any moisture from the bottom of the bowl. Pour melted chocolate in a wide mouth glass for easy ice cream dipping.
  • Unmold frozen ice cream bars. Dip in melted ruby chocolate, allow excess chocolate to drip off, and then immediately top with sprinkles. Enjoy immediately, or keep frozen until ready to eat. Cover tightly in plastic wrap or keep in an airtight container in the freezer for up to two weeks.


Ingredient Notes:

I used these sprinkles made with vegetable colorants (no artificial dyes)
Refined coconut oil is flavorless. Unrefined coconut oil has a slight coconut flavor.
Your favorite strawberry jam or strawberry preserves may be used in place of the Quick Strawberry Jam. Other soft fruits like raspberries or blueberries may be substituted, as well.

Equipment Notes:

I used these classic size silicon molds purchased from Amazon to freeze the ice cream bars. They are sold in a pack of two. The recipes makes 16 bars.
If freezing the ice cream in a quarter sheet tray, you will end up with 10 rectangular ice cream bars.
Alternatively, the no churn ice cream can simply be frozen in a loaf pan or freezer safe container to be scooped like standard ice cream. 
All images and text ©The Little Epicurean