Go Back
+ servings
glass dessert dish filled with Strawberry Chocolate Chunk Ice Cream.
Print Recipe
4.92 from 12 votes

Strawberry Ice Cream

Make Strawberry Ice Cream with chocolate chunks effortlessly at home without an ice cream maker! This simple, no-churn recipe promises a delightful, creamy treat.
Prep Time10 minutes
Chill6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: ice cream, no churn ice cream, strawberry chocolate chunk ice cream, strawberry ice cream
Servings: 12 servings
Author: Joanie Zisk

Equipment

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

Instructions

  • Start with Condensed Milk: In a large bowl, whisk together the sweetened condensed milk and vanilla extract until well combined.
  • Whip the Cream: In a medium-sized bowl or in the bowl of a stand mixer, pour in the heavy cream. Whip it until stiff peaks form, which should take about 3 minutes.
  • Combine Cream and Milk: Carefully transfer the whipped cream to the bowl containing the condensed milk mixture. Gently fold them together until they are fully integrated.
  • First Layer of Ice Cream: Pour half of this ice cream base into a freezer-safe container.
  • Add Strawberries and Chocolate: Evenly sprinkle the chopped strawberries and chocolate pieces over this layer.
  • Add Remaining Ice Cream: Gently add the remaining ice cream mixture on top.
  • Swirl the Mix-Ins: With a knife, lightly swirl the strawberries and chocolate into the ice cream, creating a marbled effect.
  • Freeze: Cover the container with plastic wrap. Freeze the ice cream for a minimum of 6 hours. Note that the longer it stays in the freezer, the firmer it will become.

Notes

Achieve the Perfect Cream: For a luxuriously creamy and smooth texture, whip the heavy cream until stiff peaks form. This step is crucial in achieving the right consistency for your ice cream.
Chill Your Equipment: Enhance the whipping process by chilling your bowl. Place it in the freezer for about 5-10 minutes before you start. Additionally, keep the heavy cream in the refrigerator until the moment you're ready to use it. This helps the cream whip up faster and more efficiently.
Fold Ingredients Gently: Carefully fold in the strawberries and chocolate chunks into the mixture. This gentle approach ensures that they retain their texture and shape, distributing evenly throughout the ice cream.
Proper Storage: To store your homemade ice cream, cover the surface of the ice cream directly with plastic wrap or a tight lid. This method prevents freezer burn and maintains the quality of the ice cream, ensuring it stays fresh and delicious.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 22g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 57mg | Potassium: 193mg | Sugar: 20g | Vitamin A: 670IU | Vitamin C: 6.4mg | Calcium: 124mg | Iron: 0.4mg

Advertisements will not show up when recipe is printed.