no churn chocolate covered strawberry ice cream
Chocolate shell solves all.
Well, ice cream itself does, really.
Warming weather means frozen desserts. I just love homemade soft serve and always have a ton of fun developing new combinations for you fine folk to try.
And since we’re knee deep in strawberry season, this No Churn Chocolate Covered Strawberry Ice Cream is the name of the game this week.
Pureed berries and good-quality strawberry preserves flavor this delightfully refreshing treat, and chocolate shell adds an extra layer of decadence to your finished cone. Speaking of cones, we dip each in a little flick of dark chocolate just to liven up the crunchy bits even more. No ice cream maker, no fancy salt, and no grumbling.
Ice Ice Creamy
Bum-bum-bum bumbumbumbum.
The process of the ice cream making itself is quick and snappy. The wait comes in letting it freeze – tempting to drink the base straight from the loaf pan, but honestly, don’t do that.
First, whip up your heavy cream until stiff peaks form, about 4-5 minutes. “Stiff” means the whip stands on its own when you lift the beater.
Throw some fresh strawberries in a blender and whiz until pureed. Fold into the heavy cream along with a can of condensed milk and vanilla extract. Be gentle, as you don’t want to totally deflate the cream you just worked so hard to poof up.
Pour half of your ice cream mixture into a loaf pan. Dollop some strawberry jam along the cream and swirl with a knife. Pour the rest of the mixture on top and finish with another several blobs of jam.
Cover the pan tightly with foil and freeze for at least 4 hours, but preferably overnight.
Swizzle and Drizzle
The chocolate dipped cones are optional but so damn fun, and since you’ll be making chocolate shell anyway you might as well set some aside to embellish your vessel too.
To make, microwave chocolate chips (dark or semi sweet are my preference) with a spoonful of coconut oil. Start with 1 minute, stir, then pop the bowl back in the microwave for 20-30 seconds longer to ensure the chips are totally melted. Let sit 5 minutes or so to cool slightly.
Grab a box of sugar cones. Dip the tops of each into your shell and stand on a wire rack. Cones stay upright surprisingly well in the grids! You can keep them at room temperature to harden, or, if you live in a humid environment, test your coordination and carefully set the rack and cones in the fridge to set more quickly.
Now all you need to do is scoop some ice cream! Slather that shell generously over your portion and enjoy on these warming spring days. Ice cream keeps very well for a few months so long as you keep your foil wrapped very tightly around the container. If it loosens too much you’re liable to deal with freezer burn.
Enjoy the weekend, pals! And, hopefully, a bowl or two of ice cream.
Tries this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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no churn chocolate covered strawberry ice cream
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- 3/4 cup fresh strawberries, stems removed
- 1/2 cup strawberry jam
- 1 box sugar cones
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- With a stand or hand mixer, whip the heavy cream on high speed for 4-5 minutes until stiff peaks form. "Stiff" means the cream will stand on its own when the beaters are lifted from the bowl.
- Puree the strawberries in a blender until smooth. Gently fold into the heavy cream along with the condensed milk and vanilla extract.
- Pour half of the heavy cream mixture into a bread loaf pan. Dab half of the jam and swirl gently with a knife. Pour the remaining heavy cream overtop and dollop the rest of the jam overtop. Swirl lightly with a knife.
- Cover the pan with foil and freeze at least 4 hours, but preferably overnight.
- When ready to serve, make the chocolate shell and dip your cones! Melt the chocolate chips and coconut oil in a microwave-safe bowl or jar for 1 minute. Stir until the container is no longer warm. If needed, heat an additional 20-30 seconds until fully melted. Let rest 5 minutes to cool slightly.
- Dip the top of each cone in the chocolate, letting excess drip off. Stand the cones in the slots of a wire cooling rack. Let set 10 minutes. If you can finesse this, transfer the rack to the fridge and the cones will set much more quickly.
- Scoop one or two gobs of ice cream onto your cone. Slather with lots of chocolate shell and enjoy!
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