Best 8 Chocolate Covered Ice Cream Hearts Recipes

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Craving a delightful and romantic treat? Look no further! Chocolate-covered ice cream hearts are a delectable combination of creamy ice cream enveloped in a luscious chocolate shell, making them the perfect indulgence for any occasion. These delightful treats not only satisfy your sweet tooth but also captivate your senses with their delightful appearance. Whether you're seeking a special dessert for Valentine's Day, an anniversary celebration, or simply a sweet surprise, these chocolate-covered ice cream hearts are sure to steal your heart.

Let's cook with our recipes!

CHOCOLATE DIPPED ICE CREAM BARS



Chocolate Dipped Ice Cream Bars image

Everything tastes better on a stick! Give these 3 ingredient chocolate dipped ice cream bars a try and you'll love it! Try this technique with any flavor of ice cream!

Provided by Katherine | Love In My Oven

Categories     ice cream

Time 20m

Number Of Ingredients 3

2 cups ice cream, any flavor OR 1 no-churn ice cream recipe*
12 oz semi-sweet chocolate chips
2 tbsp coconut oil

Steps:

  • Scoop the softened ice cream/prepared no-churn ice cream mixture into a popsicle mold, filling up to the top. Ensure there are no gaps/air bubbles in each mold. Place the mold into the freezer for 40 minutes (set a timer!!!) and then insert a popsicle stick into each mold. Freeze the bars for 4-5 hours.
  • In a microwave safe dish, melt the chocolate chips together with the coconut oil in 30 second increments, stirring until smooth and glossy. Allow the chocolate to come to room temperature.
  • Remove the popsicle mold from the freezer. Run warm water over the base of the mold and then carefully extract each ice cream bar from the mold by pulling on the popsicle stick. Place the bars on a baking tray lined with wax paper** and return the tray to the freezer.
  • One at a time, remove an ice cream bar from the freezer, dunk it into the chocolate up to the top of the stick, and then place the bar back into the freezer, on to the wax paper. Repeat with the remaining bars. Freeze for 1 hour before enjoying, or removing the bars from the tray and placing them in a freezer bag, sealing it tightly and storing it in the freezer for up to 2 months.

CHOCOLATE-COVERED ICE CREAM HEARTS



Chocolate-Covered Ice Cream Hearts image

Give your valentine a new kind of chocolate-covered strawberry this year - made of ice cream!

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield About 4 chocolate-covered hearts

Number Of Ingredients 0

Steps:

  • Lay a pint of strawberry ice cream on its side and cut into 1-inch-thick rounds with a large serrated knife; peel off the carton. Cut out hearts with a 2-inch cookie cutter, place on a rack set on a baking sheet and freeze 30 minutes. For the coating, combine 3 ounces chopped chocolate with 3 tablespoons coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pour over the ice cream hearts. Freeze until set, then drizzle with melted candy melts.

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES



Chocolate-Dipped Ice Cream Cone Cupcakes image

I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

1 package French vanilla or yellow cake mix (regular size)
24 ice cream cake cones (about 3 inches tall)
FROSTING:
1 cup butter, softened
1/2 cup shortening
6 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract
GLAZE:
4 cups semisweet chocolate chips
1/4 cup shortening
Colored sprinkles

Steps:

  • Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.

Nutrition Facts :

CHOCOLATE ECLAIR HEARTS



Chocolate Eclair Hearts image

Bake some sweet hearts for your sweetheart. In a twist on traditional oblong eclairs, the light French pastry known as pate a choux is piped into heart shapes and filled with milk-chocolate whipped cream. Topped with a glossy layer of dark chocolate glaze, these treats are perfect after a dinner party or dining a deux.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

1 1/4 cups bread flour
1/4 cup plus 1 tablespoon best-quality unsweetened Dutch-process cocoa powder
1 1/4 cups whole milk
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1/4 cup granulated sugar
1/2 teaspoon salt
Vegetable-oil cooking spray
4 ounces best-quality milk chocolate, coarsely chopped
2 cups heavy cream
3 tablespoons granulated sugar
9 ounces best-quality bittersweet chocolate (at least 61 percent cacao), coarsely chopped
1 cup heavy cream
1 1/2 tablespoons corn syrup

Steps:

  • Preheat oven to 425 degrees. Using a 2 1/2-inch heart cookie cutter and a pencil, trace 12 hearts on a piece of parchment paper, spacing 1 inch apart. Repeat with another piece of parchment. Lightly coat 2 rimmed baking sheets with cooking spray; line with prepared parchment, traced side down. Set aside.
  • Make the pate a choux: Sift flour and cocoa powder into a medium bowl. Put milk, butter, sugar, and salt into a large saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat, and add flour mixture all at once. Stir vigorously with a wooden spoon until flour has been incorporated.
  • Set pan over medium-low heat. Continue to cook, stirring, until dough pulls away from sides of pan and forms a ball, about 1 minute. Transfer dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until just warm to the touch.
  • Raise speed to medium. Add eggs, one at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch plain tip (such as Ateco #802). Pipe onto prepared parchment, tracing outlines of hearts and then filling centers. Pipe another heart on top of first layer.
  • Place hearts in oven. Reduce temperature to 400 degrees. Bake 10 minutes, then rotate sheets. Reduce to 350 degrees; bake 7 minutes. Transfer baking sheets to wire racks to cool slightly. Turn off oven.
  • Using a serrated knife, halve hearts horizontally. Arrange, cut sides down, on wire rack. Place rack on baking sheet; transfer to oven. Prop open door slightly, and let hearts cool completely, 45 to 60 minutes. Remove from oven; set aside.
  • Make the filling: Prepare an ice-water bath; set aside. Pulse chocolate in a food processor until finely chopped. Put 1 cup cream and the sugar into a medium saucepan. Bring to a simmer, stirring until sugar has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Transfer to a large bowl set in the ice-water bath. Let cool completely, whisking occasionally, 30 to 45 minutes. Pour through a fine sieve into a medium bowl.
  • Put chocolate cream into the bowl of an electric mixer fitted with the whisk attachment. Add remaining cup cream. Beat on low speed until medium peaks form (do not overbeat).
  • Make the glaze: Pulse chocolate in a food processor until finely chopped. Put cream and corn syrup into a medium saucepan. Bring to a simmer, stirring until syrup has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Pour through a fine sieve into a bowl; use a rubber spatula to eliminate air bubbles.
  • To assemble: Spoon glaze over tops of hearts. Let stand until set, about 10 minutes. Meanwhile, spread filling onto cut sides of bottoms of hearts. Sandwich tops and bottoms. Serve immediately, or refrigerate, uncovered, up to 4 hours.

CHOCOLATE-COVERED STRAWBERRY HEARTS



Chocolate-Covered Strawberry Hearts image

Provided by Food Network

Categories     dessert

Time 15m

Yield 12 Servings

Number Of Ingredients 3

4 ounces bittersweet chocolate, chopped
¼ cup Simply Balanced® Dried Strawberries, very finely chopped
1 ounce white chocolate, chopped

Steps:

  • 1. In a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir. Repeat until the mixture is smooth. Stir in the remaining chocolate until melted. Transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.
  • 2. Pipe 12 small (2-inch) heart outlines onto a wax paper-lined cookie sheet. Refrigerate until set, about 5 minutes. Fold the strawberries into the remaining bittersweet chocolate. Divide among the heart outlines and carefully spread to fill in the hearts.
  • 3. Repeat the melting technique above with the white chocolate. Pipe decorations onto the hearts. Let stand until set.

HEART-SHAPED CHOCOLATE ÉCLAIRS



Heart-Shaped Chocolate Éclairs image

These crisp, heart-shaped pastries filled with a luxurious, vanilla-flavored pastry cream and topped with a decadent ganache are perfect for Valentine's Day or any special celebration. Even first-time pastry makers will have success with this éclair recipe, and master three easy pastry techniques at the same time!

Provided by Chef John

Categories     Pastries

Time 4h10m

Yield 4

Number Of Ingredients 18

1 vanilla bean
½ cup white sugar
5 tablespoons cornstarch
½ teaspoon kosher salt
1 large egg
2 large egg yolks
2 cups whole milk
4 tablespoons cold unsalted butter, cubed
4 tablespoons unsalted butter, cubed
½ cup water
½ teaspoon kosher salt
½ cup all-purpose flour
2 large eggs
½ cup heavy cream
¾ cup dark chocolate chips
½ cup fresh raspberries, or to taste
1 teaspoon cocoa powder, or to taste
1 teaspoon powdered sugar, or to taste

Steps:

  • Prepare the pastry cream: Cut vanilla bean in half crosswise, then cut a slit lengthwise down each half. Use the edge of the knife to scrape out all the seeds. Discard the pods or reserve for another use.
  • Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk until well combined.
  • Place over medium heat and cook, stirring constantly and scraping the bottom surface of the pan, until thick, about 10 minutes.
  • Remove from the heat and whisk to release some steam. Add butter and keep stirring until melted. Pass through a fine sieve to remove any fibrous bits from the vanilla pod. Place plastic wrap directly on the surface of the pastry cream to cover and refrigerate until thoroughly chilled, at least 2 to 3 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Combine butter, water, and salt for the pate choux in a saucepan over medium-high heat; bring to a simmer. Add flour and stir with a wooden spoon until a buttery dough forms. Continue to cook and stir until a starchy film forms on the bottom of the pan. Turn off the heat and continue stirring for 1 more minute.
  • Transfer to a bowl. Add one egg and mix it in with a little dough. Once that's incorporated, mix it in with the remaining dough. Repeat with the second egg. Continue stirring until you have a very sticky dough. Use a spatula to clean off the whisk if necessary.
  • Transfer the dough into a pastry bag and snip off the tip making a ½-inch opening. Pipe two 6-inch heart shapes on the prepared baking sheet. Start by making thin shapes and then pipe extra dough to make them thicker. To fine-tune the hearts, dip your fingers in water and fix any imperfections if desired.
  • Bake in the center of the preheated oven until beautifully browned, about 30 minutes. Turn off the heat, leave the pastries in the oven, and prop the oven door open with a wooden spoon. Let sit until crispy and dried out, about 1 hour.
  • Use a serrated knife to slice the hearts in half horizontally.
  • Remove pastry cream from the refrigerator and transfer to a pastry bag. Generously pipe cream into the bottom half of each heart, then place the top halves on the cream.
  • Heat cream in a saucepan until simmering.
  • Place chocolate chips in a small bowl and pour hot cream over top. Let sit for 2 to 3 minutes, then whisk until chocolate has melted and ganache is thick and shiny. Let cool for about 5 minutes.
  • Spoon ganache on top of each heart. Reserve any remaining ganache for another use. Refrigerate éclairs until the ganache is firm, about 15 minutes.
  • Place éclairs on serving plates. Fill the center of each heart with raspberries and sift cocoa powder over top. Sift powdered sugar over just the raspberries and serve. (Each éclair is enough for two people.)

Nutrition Facts : Calories 823 calories, Carbohydrate 80.1 g, Cholesterol 355.9 mg, Fat 52.7 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 32 g, Sodium 604 mg

CHOCOLATE COVERED ICE-CREAM BALLS



Chocolate Covered Ice-Cream Balls image

This recipe comes from my collection of 'tried' recipes from magazines. Even though they take a little patience to make I believe they are a worthwhile treat to have as an after-dinner party acccompaniment with coffee. Any favourite liqueur can be used - Grand Marnier or Cointreau for a rich orange flavour, or Kahlua or Tia Maria for a coffee flavour. I like Baileys Irish Cream or a rich chocolate liqueur myself!!!! The choice is yours. Freezing time is not included in cooking time.

Provided by Jen T

Categories     Frozen Desserts

Time 35m

Yield 30 balls

Number Of Ingredients 6

1 liter vanilla ice cream
1 tablespoon gelatin
2 tablespoons water
3 tablespoons liqueur (your choice)
125 g dark chocolate
60 g solid white vegetable shortening (This is sold as Kremelta in New Zealand and Copha in Australia)

Steps:

  • Sprinkle gelatine over water in a small bowl.
  • Place bowl over a container of hot water until the gelatine is dissolved, then cool.
  • Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.
  • Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.
  • Before making these ball put an oven tray into freezer to become very cold.
  • Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.
  • Place tray with balls, back into the freezer and freeze until firm.
  • Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.
  • Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.
  • Remove from heat and allow to cool slightly.
  • Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.
  • Put chocolate covered balls on to a cold tray and return to freezer until firm.

Nutrition Facts : Calories 97.6, Fat 6.7, SaturatedFat 3.5, Cholesterol 8.8, Sodium 17.7, Carbohydrate 6.2, Fiber 0.9, Sugar 4.3, Protein 1.5

MOUSSE-FILLED CHOCOLATE HEARTS



Mousse-Filled Chocolate Hearts image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Freeze/Chill     Valentine's Day     Kid-Friendly     Chill     Engagement Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 14

Hearts
10 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
8 ounces semisweet chocolate, chopped
Mousse
7 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3 tablespoons unsalted butter
1/3 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup chilled whipping cream
1 teaspoon vanilla extract

Steps:

  • For Hearts:
  • Turn two 15x10-inch baking sheets bottom side up. Dab butter on corners. Cover each pan bottom with parchment paper; press paper into butter to anchor.
  • Stir white chocolate in top of double boiler over barely simmering water until melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet chocolate in clean top of double boiler over simmering water until melted. Spread semisweet chocolate over second sheet of parchment. Chill both sheets until chocolates are dry but still slightly flexible when edge of parchment is lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate (do not let chocolate harden completely).
  • Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill until firm, about 30 minutes.
  • For Mousse:
  • Combine both chocolates and butter in small saucepan. Stir over low heat until smooth. Cool slightly.
  • Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 238°F, tilting pan if necessary to submerge bulb of thermometer and brushing down sides of pan with wet pastry brush, about 4 minutes.
  • Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
  • Gradually add boiling syrup to whites, beating until firm peaks form and meringue is completely cool, about 5 minutes. Gradually fold lukewarm chocolate mixture into cooled meringue.
  • Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate mixture. Chill until cold, about 1 hour. (Hearts and mousse can be made 1 day ahead. Cover separately; keep chilled.)
  • Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around hearts, if necessary, to free from sheet of chocolate. Place on baking sheet and chill; transfer trimmings to small saucepan and reserve. Repeat cutting out hearts from second sheet, reserving trimmings in another small saucepan.
  • Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving 1/2-inch border. Top each with another chocolate heart. Refrigerate.
  • Using fork, stir dark chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Dip tines of fork into dark chocolate; wave fork over hearts to form pattern. Repeat with white chocolate. Chill 1 hour to 8 hours. Serve cold.

Tips:

  • Use high-quality chocolate for dipping, as it will yield the best results in terms of taste and texture.
  • If you don't have a candy thermometer, you can test the chocolate by dropping a small amount into a glass of cold water. If it hardens immediately, it's ready to use.
  • To get a smooth, even coating of chocolate, make sure the ice cream balls are completely frozen before dipping them.
  • If you're having trouble getting the chocolate to stick to the ice cream balls, you can try dipping them in a thin layer of melted chocolate before rolling them in the sprinkles.
  • To make the chocolate hearts extra special, you can decorate them with edible glitter, sprinkles, or candy melts.

Conclusion:

Chocolate-covered ice cream hearts are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With just a few simple ingredients, you can create a dessert that will impress your friends and family. So next time you're looking for a sweet treat, give these chocolate-covered ice cream hearts a try!

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