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.
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.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.