Tastes just like a chocolate covered strawberry! This chocolate strawberry ice cream is seriously delicious and easy to make, too!
Why you’ll love this strawberry chocolate ice cream
Ingredients and Substitutions
Whipping Cream: Yes, you really do need to use whipping cream here. This is ice cream :) You’ll want to use 35% butterfat heavy cream.
Half and Half Cream: This is 10% butterfat cream. You could use table cream, which is 18% butterfat, for an extra creamy ice cream. I would not recommend a “milk” of any butterfat level, as it will definitely compromise the creaminess of the ice cream.
Sugar: Again, this is ice cream. It’s a treat and probably not the time to worry about cutting the sugar. Using the recommended amount of sugar will yield the best results.
Strawberries: If it happens to be field strawberry season, they would be the best choice for this ice cream. I have made this ice cream year round though, with grocery-store strawberries and it’s still quite lovely.
Chocolate: You will simply need any chocolate chip, either semi sweet or bittersweet.
A few tips
- For best results, don’t skimp on cooling the strawberry-cream mixture. I usually mix it up the night before and allow it to sit in the fridge well into the next day.
- You can puree to strawberries to the point you like, but in my experience any fruit in ice cream will be a bit icy if left in bigger chunks and I don’t really love that. For that reason, I like to puree until it’s not quite completely liquified, but with just small pieces still visible.
- This is a no-cook ice cream, but you will need an ice cream maker of some sort to churn it. I use the ice cream maker attachment for my Kitchenaid mixer.
- I generally use my metal loaf pans to freeze my ice cream. The thin metal allows the ice cream to freeze quickly and it’s perfect for scooping. Be sure to wrap of the pan well with plastic wrap covered with foil, to keep the air out, which will dry the ice cream.
Get the Recipe: Chocolate Covered Strawberry Ice Cream
- 1 1/2 cups heavy whipping cream, 35% b.f.
- 1 cup Half and Half cream, 10% b.f.
- 1 1/2 cups fresh strawberry puree, *see instructions below
- 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.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!