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Creamy Chocolate-Covered Strawberry Swirl Gelato Bars

Creamy Chocolate-Covered Strawberry Swirl Gelato Bars - featured image
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These gelato bars combine smooth gelato with a tangy strawberry swirl and a rich dark chocolate coating, creating a creamy, fruity, and chocolaty frozen treat perfect for summer and parties.

Ingredients

  • Whole milk – 2 cups (480 ml)
  • Heavy cream – 1 cup (240 ml)
  • Granulated sugar – 3/4 cup (150 g)
  • Egg yolks – 4 large, room temperature
  • Pure vanilla extract – 1 teaspoon
  • Fresh strawberries – 1 cup (150 g), hulled and chopped
  • Granulated sugar – 2 tablespoons (25 g)
  • Lemon juice – 1 teaspoon
  • Dark chocolate – 8 ounces (225 g), chopped (at least 60% cocoa)
  • Coconut oil – 1 tablespoon (optional)

Instructions

  1. Make the Strawberry Swirl: Combine chopped strawberries, 2 tablespoons sugar, and lemon juice in a bowl. Let it sit for 15 minutes to macerate, then puree until smooth but still slightly chunky. Set aside.
  2. Prepare the Gelato Custard: In a medium saucepan, heat whole milk and heavy cream over medium heat until just simmering (about 180°F/82°C). Don’t let it boil.
  3. Whisk Egg Yolks and Sugar: While the milk heats, whisk egg yolks and 3/4 cup sugar in a bowl until pale and thick.
  4. Temper the Eggs: Slowly pour about 1 cup (240 ml) of hot milk mixture into the yolks while whisking constantly to prevent curdling.
  5. Cook the Custard: Return the tempered egg mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon (around 170°F/77°C).
  6. Strain and Cool: Pour the custard through a fine sieve into a bowl to remove any lumps. Stir in vanilla extract. Cool to room temperature, then cover and chill for at least 4 hours or overnight.
  7. Churn the Gelato: Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes) until soft-serve consistency.
  8. Assemble the Bars: In your popsicle molds, spoon a layer of gelato, then dollop some strawberry puree, swirling gently with a skewer. Repeat layers until molds are filled, finishing with gelato. Insert popsicle sticks and freeze at least 6 hours or overnight.
  9. Melt the Chocolate: Gently melt dark chocolate and coconut oil over a double boiler or in short bursts in the microwave, stirring frequently.
  10. Dip the Gelato Bars: Remove bars from molds and quickly dip in melted chocolate, letting excess drip off. Place on parchment-lined tray and freeze again for 30 minutes to set the chocolate shell.

Notes

Work quickly when dipping bars in chocolate to prevent melting. If chocolate thickens, gently rewarm to keep smooth and glossy. Chilling custard overnight improves flavor and texture. Use silicone molds for easy removal. For dairy-free version, substitute almond milk and coconut cream, and use dairy-free chocolate.

Nutrition

Keywords: gelato bars, strawberry swirl, chocolate covered, frozen dessert, homemade gelato, summer treats, easy dessert

Find it online: https://chrisfeasts.com/creamy-chocolate-covered-strawberry-swirl-gelato-bars-recipe-easy-homemade-treats/