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a bowl of strawberry ice cream next to a red napkin.
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4.92 from 12 votes

Small Batch Strawberry Ice Cream

This small batch strawberry ice cream is made from scratch with fresh strawberries and chopped chocolate, no store-bought mix. It's no-churn, so a hand mixer and a freezer are all you need.
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, small batch strawberry ice cream, strawberry chocolate chunk ice cream, strawberry ice cream
Servings: 6 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 or use chocolate chips
US - Metric

Instructions

  • In a large bowl, whisk the sweetened condensed milk and vanilla together until smooth.
  • Chill a separate large bowl in the freezer for 5 to 10 minutes, then whip the cold heavy cream in it on high until stiff peaks form, about 3 minutes.
  • Gently fold the whipped cream into the condensed milk mixture until no white streaks remain.
  • Pour half of the mixture into a freezer-safe dish.
  • Scatter the chopped strawberries and chocolate evenly over the top, then spread the remaining mixture over them.
  • Drag a knife through the layers a few times to create a marbled swirl.
  • Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.

Notes

Start with cold cream and a cold bowl: Chill the mixing bowl and beaters for 5 to 10 minutes first, and keep the cream in the fridge until the moment you whip it. Cold cream whips faster and holds more air.
Whip to stiff peaks, then stop: Once the cream holds its shape, quit. Keep going and it turns grainy and starts heading toward butter, which you can't fold smoothly.
Pat the strawberries dry: Blot the chopped berries with a paper towel before folding them in. Less surface water means fewer hard, icy bits in the finished ice cream.
Press plastic wrap onto the surface before freezing: Lay it directly on top so no air touches the ice cream, then store the dish in the back of the freezer where the temperature stays steadiest. Both keep freezer burn and ice crystals away.

Nutrition

Serving: 1serving | Calories: 519kcal | Carbohydrates: 45g | Protein: 8g | Fat: 37g | Saturated Fat: 24g | Cholesterol: 112mg | Sodium: 106mg | Potassium: 375mg | Fiber: 1g | Sugar: 44g | Vitamin A: 670IU | Vitamin C: 9mg | Calcium: 245mg | Iron: 0.4mg

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