Infused Ruby Chocolate Covered Strawberry Swirled Ice Cream Bar
Magical Butter
Ingredients
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1 lb Fresh Strawberries, tops removed and cut into quarters
5 tablespoons Infused Sugar
1 tablespoon White Wine Vinegar
1 tablespoon Vanilla Paste
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2 cups Heavy Cream, very cold
- ⅓ Full Fat Plain Greek Yogurt
1 tablespoon Vanilla Extract
Pinch Salt
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10 ounces Callebaut Ruby Chocolate or other chocolate
1-2 tablespoons Infused Coconut Oil
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MagicalButter Machine
Spatulas
Mason Jar
Piping Bag
Mixing Bowl
Stand Mixer or Electric Mixer
Silicone Popsicle Molds and Sticks
Directions
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In a heavy bottom sauce pan, add the strawberries and infused sugar.
Cook on med-high heat, stirring frequently until you have a thickened syrup (approx 10-15 min).
Remove from heat. Mash the fruit (optional), then add in the white wine vinegar and vanilla paste.
Place in an air-tight container and cool in the fridge. Once cooled place into a piping bag.
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Pour the cold heavy cream into a chilled mixing bowl.
Use a stand or electric hand mixer to whip the cream until you get soft peaks.
Add the infused sweet condensed milk and continue mixing until you get stiff peaks.
Gently fold in the greek yogurt, vanilla, salt, and ½ of the chilled strawberry jam.
Place ice cream mixture into piping bags which will make assembly easier.
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Place a popsicle stick in the mold.
Alternate piping the ice cream mixture and strawberry jam into the mold.
Smooth with a spatula so that it's flush.
Store in the freezer over night to fully set.
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In a double boiler set up, melt the chocolate with the infused coconut oil.
Pour into a mason jar and dip the cream pops.
Place onto a parchment lined tray, then add sprinkles or crushed cookies.
Place in an airtight container lined with parchment paper and store in the freezer. Enjoy!
