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
Ingredients
- 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
Instructions
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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.
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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.
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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.
i LOVED this recipe although i made a few modifications. First, i used 50% of the sugar and it was still plenty sweet! Second, for the chocolate, i bought Valharona Dark Chocolate and chopped roughly into chunks. Instead of melting the chocolate, i added the rough chips at the end of the churning, I was aiming for something more like Ben & Jerry’s, “Cherry Garcia,” which mates chunks of dark cholate with cherries, although with fresh strawberries. The end result was incredible!
Thanks so much, Mindy :)
i LOVED this…although i admit to making a few modifications…I used about 1/2 the amount of sugar, and instead of melting the chocolate, i used roughed chopped dark Valhorna chocolate…it was outstanding! Like a strawberry version of Cherry Garcia (Ben & Jerry’s).
So glad to hear, Valentina! Thanks :)
Hello! I love the list of recipes! I am saving up for an ice cream maker. Is there a reason you need the machine? Can’t I just mix it and freeze in a loaf pan? I am anxious to try it but don’t want to waste the ingredients. Sorry to be asking what seems like a silly question~ I am just dieing to make some of these recipes.
Hi Cheryl, As I understand it, ice cream machines aerate and prevent formation of ice crystals while freezing. That said and in answer to your question, David Lebovitz has a great article on how to make ice cream without a machine that offers some great advice! – http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
I JUST made this and it is delicious! I cut the amount of sugar in half and it is perfect!
Glad you enjoyed it Jenn.
I’m not all that big on chocolate but wow — this sounds amazing! Love that you let the strawberries shine — showing off their full flavor. I love homemade ice cream! Awesome combination.
Hi Sophie, This is excellent strawberry ice cream without the chocolate, too.
Strawberry season here in Delaware has just finished up. I individually froze lots of strawberries for smoothies, but now I’m wondering I could use them for this recipe. Should work, right?
Absolutely. I would think you would just thaw them and puree.
Worked beautifully! So good and so easy. Thank you!
Thanks for letting me know. So glad you enjoyed it.
Blueberries are in season now and I was thinking they might work well in this recipe, with a touch of lemon!
I am going to make some of this for egg-allergic family members. They will be thrilled. Of course, a double batch may be necessary. Just so I can do quality control, of course. :)
I highly recommend lots of quality control, Paula ;)
I love chocolate with strawberries, your ice cream is such a pretty color!
Thanks Laura.
I LOVE strawberry ice cream and think you’re right, the best kind is made without any eggs, just the clean taste of strawberries and cream. Yum.
I agree totally. And I’ve also learned that as much as chunks of strawberry would be nice, it’s practically impossible to get them without them being icy. Puree is the way to go.
Oh my! I wish we were neighbours!
You might have to fight off my husband for some. He was a big fan of this ice cream (judging by the empty container :)
Sounds like the perfect dessert to make with fresh Ontario strawberries! Such a short season, though!
It is, Liz. Too short. We must enjoy it while it lasts!