no churn chocolate covered strawberry ice cream
Chocolate shell solves all.
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!