Chocolate Covered Strawberry No Churn Ice Cream
Chocolate and strawberries are always a delicious combination. This Chocolate Covered Strawberry No Churn Ice Cream Recipe is heavenly, and easy to make!
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Ingredients
- 2 cups frozen strawberries thawed at room temperature for about 10 minutes
- One 14 oz can sweetened chocolate condensed milk
- 2 cups heavy cream very cold
- 1 teaspoon pure vanilla extract
- Pinch fine salt
- Mini chocolate chips if desired - for garnish
Instructions
- Place a bread pan and the heavy whipping cream in the freezer
- Pulse the strawberries in a food processor until you achieve small chunks
- Add the chocolate condensed milk, vanilla and salt to the food processor
- Pulse to combine
- Pour the chocolate strawberry mixture into a large bowl
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes
- **To avoid splattering start with the lowest setting and work your way up to medium-high**
- Fold about 1 cup of the whipped cream into the chocolate strawberry mixture with a rubber spatula until combined
- Then fold the chocolate strawberry whipped cream mixture into the remaining whipped cream until well blended
- Pour the delicious mixture into a chilled 9-by-5-by-3-inch metal loaf pan (if you have a smaller size, just make sure you have 2)
- Gently sprinkle on mini chocolate chips and thin strawberry slices on top for garnish if desired
- Cover and freeze
- It will be ready to eat in about 4 - 5 hours. It will be slightly soft and scoopable
- Enjoy!
Notes
If your no churn ice cream has been freezing for a few days, allow it to soften for a few minutes at room temperature so it becomes easier to scoop.
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