Here’s a chocolate strawberry ice cream recipe that you can make at home without an ice cream maker. With just 5 ingredients and using fresh strawberries, it’s so easy to make, refreshing and so good. Plus, it tastes just like chocolate covered strawberries!
I love making homemade ice cream. I don’t have an ice cream maker but I make ice cream all the time.
No-churn ice cream recipes are the best. All you need is a mixer and you’re in business.
So far I’ve made:
- Homemade ube ice cream
- Lemon curd ice cream
- Blackberry lavender ice cream
- Roasted cherry choco chip ice cream
- Matcha ice cream
- Pistachio chocolate chip ice cream
- Peach ice cream
- Coffee chocolate chip ice cream
(Can you guess who loves ice cream? LOL!)
This chocolate strawberry ice cream is the newest addition to my ice cream
addiction collection and I couldn’t be happier.
It’s smooth, creamy and packed with strawberry flavour.
The chocolate chips not only add a nice chocolatey flavour (similar to a Neapolitan ice cream or the layered chocolate vanilla strawberry ice cream) but also a nice crunch.
This is going to be the ice cream of my summer for sure.
Why this recipe works
Once you start making ice cream at home, you’ll want to make it all the time because:
- It has fewer ingredients we can’t pronounce. We know exactly what goes into our recipes and can control what we don’t want to be in there.
- You can make it your own. You can totally make this recipe your own. Prefer white chocolate chips? Use that. Fancy a triple berry ice cream? Go for it.
- It’s really easy and fun to make. Homemade ice cream is so simple to make and it brings out the creative side in you!
What you’ll need
Chocolate strawberry ice cream is super easy to make, all you need:
- An electric mixer (I use a stand mixer but a handheld electric mixer will work just fine)
- Oven-safe baking dish
- Mixing bowls and spoons
- Freezer-safe container (I use the ones above)
Because it’s no-churn, this recipe doesn’t include eggs or egg yolks making it that much more simpler.
How to make
Place strawberries in a baking dish lined with aluminum foil. Roast until soft and juicy.
Take the baking dish out of the oven and allow the strawberries to cool. Puree the roasted strawberries using an immersion blender or food processor.
In a large bowl, combine condensed milk, vanilla extract and strawberry puree.
Stir until combined.
Take a dollop of whipped cream…
…and fold into the strawberry mixture to lighten it.
Proceed to add the rest of the whipped cream.
Fold gently so as not to deflate it.
Stir in chocolate chips until evenly distributed.
Transfer to a freezer-safe container. Smoothen the top and place plastic wrap directly on surface before covering with lid.
Freeze overnight. Enjoy!
Expert tips and recipe FAQs
Making strawberry chocolate chip ice cream is so easy. Here are answers to common questions to make this recipe even easier.
What’s the best way to wash fresh strawberries?
There are plenty of ways to wash strawberries but my favourite one is placing them in a bowl filled with 3 parts water and 1 part white vinegar. Make sure they’re all submerged.
I leave them there for about 15 minutes then rinse with cold water a few times until I get the dirt and grime out. I then lay them flat on a piece of paper towel and allow to dry.
Don’t worry, the berries won’t take on a vinegary flavour. And I find that using vinegar helps keep the strawberries fresher longer, if I don’t plan on using or eating them immediately.
Can I use whipping cream or half and half to make ice cream?
Homemade, no-churn ice cream has two main ingredients: condensed milk and whipped cream.
You want heavy cream, which has 36 to 40 percent milk fat, because it results to firmer, more stable whipped cream with stiff peaks that hold their shape longer. This is what gives your homemade ice cream that smooth texture and creamy taste.
In a pinch, you can use whipping cream (30 to 36 percent milk fat) but it will result to a lighter, softer texture.
Half & half cannot be substituted for heavy cream in no-churn ice cream recipes because it just doesn’t have enough fat content for whipping (10 to 18 percent).
How can I prevent homemade ice cream from getting freezer burn?
To prevent your ice cream from getting freezer burn or forming ice crystals:
- Place a piece of plastic wrap (wax paper and parchment paper can work too) directly on the ice cream’s surface before placing the lid. This also helps prevent freezer smells from seeping into your ice cream.
- Make sure you use a freezer-safe container with a proper, tight-fitting lid.
It’s still safe to eat ice cream with a few ice crystals. It’s going to affect the texture and the taste though so you really want to protect it from air (its main enemy) and eat it within 2 weeks of making it.
How long does homemade ice cream last?
Homemade ice cream lasts about 2 weeks in the freezer. Because it doesn’t have the same preservatives as store-bought ice cream, when it comes to homemade ice cream, the fresher the better.
Some tips to keep it fresh for longer:
- Cover the top with plastic wrap (see above)
- Store in a relatively shallow and flat container vs. a deep tub
- Store towards the back of your freezer so that its temperature can remain fairly constant
Once I learned how to make ice cream at home, I just kept making them. We very rarely buy ice cream at the store anymore.
Hope you try and enjoy this strawberry and chocolate ice cream recipe. It’s a delicious way to use fresh strawberries in the spring and the perfect way to stay cool in the summer. Drizzle some chocolate syrup and have an ice cream party!
Happy ice cream making!
Did you make chocolate and strawberry ice cream? What’s your favourite ice cream flavour? I’d love to hear from you in the comments section below.
Chocolate Strawberry Ice Cream
- Place 4 cups strawberries in a baking dish lined with aluminum foil. Roast at 400F for 30-40 minutes or until soft and juicy. Stir every 15 minutes.
- Take the baking dish out of the oven and allow the strawberries to cool. Once ready, puree the roasted strawberries using an immersion blender or food processor.
- In a large bowl, combine 1 can condensed milk, 1 tsp vanilla extract and strawberry puree. Stir until combined.
- Take a dollop of whipped cream and fold into the strawberry mixture to lighten it.
- Proceed to add the rest of the whipped cream, folding gently so as not to deflate it.
- Stir in chocolate chips until evenly distributed.
- Transfer to a freezer-safe container. Smoothen the top and place plastic wrap directly on surface before covering with lid.
- Freeze overnight. Enjoy!
Nutritional information are estimates only.