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This small batch no-churn strawberry ice cream with chocolate chips is rich, creamy, and full of fresh strawberry flavor. Made with just a few ingredients and no ice cream maker, it’s an easy and delicious treat that’s perfect for one or two people.
Featured Comment
“This is such an easy recipe and so delicious too.”
– Ashleigh
Why You’ll Love This Recipe
- No Ice Cream Maker Needed: Easy to make without special equipment.
- Quick and Simple: Minimal steps with easy-to-follow instructions.
- Creamy Texture: Rich and smooth.
- Great for Any Occasion: Perfect for everyday treats or special moments.
- Strawberry-Chocolate Combo: Classic strawberry flavor with added richness from chocolate chunks.
What I love most about this small batch, no-churn strawberry ice cream is how it captures the flavor of fresh strawberries in every creamy bite. It’s sweet, simple, and incredibly satisfying.
The chocolate chips bring just the right balance of richness and flavor to the mix, and the fact that it comes together without an ice cream maker still amazes me. This is one of those recipes I reach for again and again, and I think you’ll feel the same way.
Looking for single serving and small batch ice cream recipes? Try favorites like single serving vanilla ice cream, single serving chocolate ice cream, single serving mint chocolate chip ice cream, small batch butter pecan ice cream, small batch pistachio ice cream, and small batch toasted coconut ice cream.
Ingredients
See the recipe card below for ingredient amounts and full recipe instructions. If you have any ingredients leftover from this small batch strawberry ice cream recipe, check out our Leftover Ingredients Recipe Finder.
- Heavy Cream: Use heavy cream or heavy whipping cream (over 36% milk fat). For a dairy-free option, use full-fat coconut milk. Also used in our single serving banana pudding, a mini no-bake cheesecake, or single serving alfredo sauce.
- Sweetened Condensed Milk: Use regular or sweetened condensed coconut milk for a dairy-free version. Also used in our mini key lime pie and small tres leches cake.
- Vanilla Extract: Enhances the flavor of the ice cream.
- Strawberries: Fresh or thawed frozen strawberries work well. Use extras in small trifle, sheet pan pancakes, a single serving strawberry crisp, or a strawberry daiquiri.
- Chocolate: Use dairy-free chocolate or carob chips for a vegan version. Leftovers can be used in a small batch of chocolate chip cookies.
Recipe Variations
It’s easy to customize this strawberry chocolate chip ice cream. Try one of these simple variations:
- Mixed Berry: Blend in raspberries or blueberries for a fruity mix.
- Chocolate Swirl: Swirl in melted chocolate instead of using chips.
- Strawberry Swirl: Add a spoonful of strawberry pie filling or extra sweetness.
- Nutty: Stir in chopped almonds or pecans for crunch.
- Mint: Add fresh mint or a drop of peppermint extract for a minty flavor.
How To Make Strawberry Ice Cream
For ingredient quantities and detailed instructions, refer to the recipe box provided.
- Whip the Cream: Pour the heavy cream into a mixing bowl and whisk until stiff peaks form.
- Combine Ingredients: In a separate bowl, add the sweetened condensed milk. Gently fold in the whipped cream, then stir in the vanilla extract, chopped strawberries, and chocolate pieces.
- Freeze: Pour the mixture into a freezer-safe container. Freeze until firm.
- Serve: Scoop and enjoy once frozen. The ice cream will be creamy, smooth, and full of flavor.
Expert Tips
- Whip to Stiff Peaks: Whip the heavy cream until stiff peaks form for a smooth, creamy texture.
- Chill Your Bowl: Place your mixing bowl in the freezer for 5 to 10 minutes before whipping. Keep the cream cold until ready to use.
- Fold Gently: Gently fold in the strawberries and chocolate to keep their texture and distribute them evenly.
- Store Properly: Cover the ice cream with plastic wrap or a tight lid to prevent freezer burn and keep it fresh.
Ways To Enjoy Your Strawberry Ice Cream
Try these simple serving ideas to make your homemade strawberry ice cream even more special:
- Strawberry Milkshake: Blend a scoop with a splash of milk and a few fresh strawberries. Serve in a tall glass.
- Knickerbocker Glory: Layer with fruit, jelly, homemade whipped cream, and a drizzle of syrup in a tall glass.
- With a Small White Cake: Add a scoop alongside a slice of fluffy white cake for a classic pairing.
- Single Serve Deep Dish Chocolate Chip Cookie: Top a warm deep dish cookie with a scoop of ice cream for a rich, satisfying treat.
Frequently Asked Questions
Absolutely. The ice cream is delicious with or without them.
It typically takes at least 6 hours to fully freeze, but overnight is best for a firmer texture.
Any freezer-safe container with a tight-fitting lid works well. A loaf pan or dish covered tightly with plastic wrap is also a good option.
It’s best enjoyed within 2 weeks for the creamiest texture and freshest flavor.
RELATED: 15 Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch strawberry ice cream or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Strawberry Ice Cream
Equipment
- 9.5-inch oval baking dish or similar size freezer safe dish
Ingredients
- 1 (14-ounce can) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy cream -cold
- 4 large strawberries -chopped
- 2 ounces semi sweet chocolate -chopped or use chocolate chips
Instructions
- In a large bowl, whisk the sweetened condensed milk and vanilla extract until combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form, about 3 minutes.
- Gently fold the whipped cream into the condensed milk mixture until fully blended.
- Pour half of the mixture into a freezer-safe container.
- Sprinkle chopped strawberries and chocolate pieces evenly over the top.
- Add the remaining ice cream mixture over the fruit and chocolate.
- Use a knife to gently swirl the layers for a marbled effect.
- Cover with plastic wrap and freeze for at least 6 hours, or until firm.
Notes
- Whip to Stiff Peaks: Whip the heavy cream until stiff peaks form for a smooth, creamy texture.
- Chill Your Bowl: Place your mixing bowl in the freezer for 5 to 10 minutes before whipping. Keep the cream cold until ready to use.
- Fold Gently: Gently fold in the strawberries and chocolate to keep their texture and distribute them evenly.
- Store Properly: Cover the ice cream with plastic wrap or a tight lid to prevent freezer burn and keep it fresh.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love this one dish for me. I live by myself and this is a dream for me.
Another fabulous Recipe. Could I substitute heavy cream?
Holly,
The recipe calls for using heavy cream already. I recommend using only the ingredients listed in the recipe for success.
I’m very sensitive to chocolate but this would totally work for other add-ins.
Oh, this is so good!!!
Thank you, Alison.