Small Batch Strawberry Ice Cream
This small batch no-churn strawberry ice cream with chocolate chips is creamy, full of flavor, and made with just a few ingredients. No ice cream maker needed.
Servings: 6 servings
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
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
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