Happy Tuesday, friends! I cannot tell you how much I love strawberry season. This No Churn Strawberry Chocolate Chip Ice Cream (and this Strawberries & Cream French Toast Bake) is just the beginning of many strawb recipes I’m planning for the near future, but I’m also going to try to space them out some. It would be very easy for me to completely spiral into strawberry-only recipes all summer long.
If you follow me on instagram, you might have seen my recent trip to my favorite local u-pick farm! After connecting with Kate from Deloach Farms on instagram a few years ago, my mom and I always look forward to strawberry picking season! 😊 It was SO fun, just the perfect spring outing. We picked our berries, went on a little farm tour, and got to feed the horses and longhorns! Like, mentally, I had a picture of what longhorn cows look like, but I was not prepared. They were so big! Very lorge. Kate’s husband, John, kept telling us how spoiled they were. They were just big farm puppies! Aside from my clumsy self stepping in an ant bed, the whole day was just delightful.
I knew the first thing I wanted to make with my strawberries was some ice cream! And probably add some chocolate, but little flecks. I cooked strawberry purée down to a jam-like consistency, which is mixed into some sweetened condensed milk. Freshly whipped cream and shaved chocolate are added to that and voila! No Churn Strawberry Chocolate Chip Ice Cream. Absolutely delicious and only four ingredients. Some of the strawberry mixture swirled into this as well would be even better, but I’m trying not to use up all my strawbs too quickly! There are so many things to make, so little time.
Happy strawberry season, y’all!
More No Churn Ice Cream Recipes
No Churn Strawberry Chocolate Chip Ice Cream
- 3 cups diced fresh strawberries
- 1 14-oz can sweetened condensed milk
- 2 cups heavy whipping cream
- 4 oz semisweet chocolate
- Add the strawberries to a blender and blend until smooth. (Pour through a sieve if desired; discard solids.) Pour purée into a medium saucepan. Bring mixture to a bubbling simmer, stirring occasionally, and let cook until thickened and coats the back of a spoon or spatula, 20 to 30 minutes. (Mixture will continue to thicken as it cools.) Transfer to the refrigerator; cool completely before using.
- In a large bowl, stir together sweetened condensed milk and strawberry mixture. In another bowl or the bowl of a stand mixer, whip heavy cream on high speed until stiff peaks just begin to form.
- Add half of strawberry mixture to whipped cream. Mix on low speed until mostly combined. Repeat with second half of strawberry mixture. Whip on high speed until stiff peaks form again.
- Using a sharp knife or apple/potato peeler, shave chocolate into small pieces or “flecks”. Fold into strawberry mixture.
- Spoon mixture into a loaf pan and freeze for 4 to 6 hours, or overnight. Thaw slightly before serving.
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