Print

Chocolate Strawberry Ice Cream (No-Churn)

Chocolate Strawberry Ice Cream (No-Churn)
Print Recipe
Print Recipe

This luxurious no-churn ice cream combines a rich, velvety chocolate base with ribbons of sweet-tart strawberry compote. The texture is remarkably smooth and creamy, achieved through whipped heavy cream and sweetened condensed milk, with no ice cream maker required. Each spoonful delivers a perfect balance of deep cocoa flavor and bright, fruity strawberry swirls.

Ingredients

Scale
  • For the Strawberry Compote:
  • 8 ounces fresh strawberries, hulled and quartered (about 1 1/2 cups)
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • For the Chocolate Ice Cream Base:
  • 1 (14-ounce) can sweetened condensed milk, chilled
  • 1/2 cup unsweetened cocoa powder, sifted (preferably Dutch-processed)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 cups heavy whipping cream, very cold

Instructions

  1. Prepare the strawberry compote: In a small saucepan, combine the quartered strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally with a silicone spatula, until the strawberries break down and release their juices, about 5-7 minutes. The mixture should bubble gently and thicken to a syrupy consistency. Remove from heat and let cool completely to room temperature; this prevents it from melting the ice cream base later. Transfer to a bowl and refrigerate while you prepare the base.
  2. Make the chocolate base: In a large mixing bowl, whisk together the chilled sweetened condensed milk, sifted cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until completely smooth and no dry cocoa lumps remain. Sifting the cocoa is crucial here to avoid clumps. Set this chocolate mixture aside.
  3. Whip the cream: Using a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, whip the 2 cups of very cold heavy cream on medium-high speed until stiff peaks form. This takes about 2-3 minutes; the cream should hold its shape firmly when the whisk is lifted. Do not over-whip, or the cream will become grainy and butter-like. The bowl and cream must be cold for maximum volume.
  4. Fold the cream into the chocolate base: Using a large silicone spatula, gently fold about one-third of the whipped cream into the chocolate base to lighten it. This initial incorporation makes folding the rest easier. Add the remaining whipped cream and fold gently until no white streaks remain, taking care not to deflate the cream. Over-mixing will result in a dense ice cream.
  5. Layer the ice cream: Pour half of the chocolate ice cream mixture into a standard 9×5-inch loaf pan or a 1.5-quart freezer-safe container. Use the spatula to spread it into an even layer.
  6. Add the strawberry swirl: Spoon half of the cooled strawberry compote in dollops over the first chocolate layer. Use a butter knife or a skewer to gently swirl the compote into the chocolate base, creating ribbons. Aim for 4-5 figure-eight motions; over-swirling will blend the compote completely and muddy the distinct flavors.
  7. Repeat the layers: Carefully spread the remaining chocolate ice cream mixture over the first swirled layer. Top with the remaining strawberry compote and swirl again with the knife, creating a marbled effect on the surface.
  8. Freeze: Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Seal with an airtight lid. Freeze for at least 6 hours, but preferably overnight, until completely firm. The extended freezing time ensures the ice cream sets properly and develops its full, creamy texture.

Notes

Storage: Keep tightly covered in the freezer for up to 2 months. For optimal texture, let the ice cream sit at room temperature for 5-7 minutes before scooping to soften slightly. The strawberry compote can be made up to 3 days ahead and stored refrigerated. For a smoother compote, you can mash the strawberries slightly with a fork after cooking. Ensure all components are completely cooled before assembling to prevent premature melting.

Nutrition

Keywords: chocolate strawberry ice cream, no churn ice cream, strawberry chocolate ice cream, easy homemade ice cream, no ice cream maker recipe, summer dessert, frozen dessert, chocolate dessert, strawberry dessert, creamy ice cream, quick dessert

Find it online: https://inagartencooks.com/chocolate-strawberry-ice-cream-no-churn/