Tastes just like a chocolate covered strawberry! This Chocolate Covered Strawberry Ice Cream is delicious and easy to make, too!
It’s finally Ontario strawberry season! Once I get my fill of just eating them straight from the box, I start making and baking all things strawberries, so I can get the most out of the short season.
When it comes to strawberry ice cream, this has been my go-to for years. There are no eggs in this one and nothing to cook. The results are unbelievably delicious, with the freshest strawberry taste of any strawberry ice cream recipe I’ve tried. It’s fresh strawberries and cream in ice cream form.
For this batch, I decided to give it a twist with some added chocolate and it was very good. Very, very good :) It tastes just like a chocolate covered strawberry and there’s a reason why those treats are so popular.
If you are a home ice cream maker and it’s strawberry season where you are, you really ought to give this one a try. I guarantee, you won’t regret it.
P.S. I forgot to gush about my cool new ice cream spoons (shown in photo above). I have to admit, I thought they were a bit gimmicky when I bought them, but let me just say that these spoons are the bomb! Ice cream eating will never be the same. These spoons cut through cold ice cream like butter and their shape makes getting the last drops much easier. They remind me a bit of a shovel, which is a kind of appropriate I guess ;)
Chocolate Covered Strawberry Ice Cream
- 1 1/2 cups heavy whipping cream 35%
- 1 cup Half and Half cream 10%
- 1 1/2 cups fresh strawberry puree *see instructions
- 1 1/4 cup granulated white sugar
- 1 cup semi-sweet or bittersweet chocolate chips
Hull and wash strawberries and slice in half. Place into a blender or food processor and blend until the fruit is pureed. Measure out the required amount of puree. Transfer to a freezer-proof container and place in the freezer for 30 minutes.
Remove fruit puree from the freezer and return to the blender or food processor. Add the heavy cream, the half and half and the sugar and blend until the ingredients are well mixed.
Add this mixture to your ice cream maker and process according to manufacturers instructions. While ice cream is processing, melt chocolate chips in the microwave (about 1 1/2 - 2 minutes at 50% power). Stir until smooth and set aside to cool down a bit, but not so much it re-hardens. When ice cream is pretty much done processing and with churn still running, add melted chocolate to the ice cream in a steady stream and mix until combined with the ice cream. Transfer to a freezer container and freeze to harden.