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Fresh strawberry and ice cream? Two of my absolute favorite things about summer!
I love all kinds of ice cream and frozen treats. I love everything from store-bought ice cream like Ben & Jerry’s to local New York makers like Ample Hills Creamery. But I especially love making homemade ice cream. I love it so much, in fact, that the cylinder for my Cuisinart ice cream maker lives in my freezer year-round. I even own an extra bowl for double batches.
This dark chocolate and strawberry recipe is most definitely a winner. It starts with chunks of juicy, fresh summer strawberries. Toss in good-quality chopped dark chocolate (I used Lindt 70% dark chocolate). Swirl with ripples of homemade fudge sauce. The result? One creamy, delicious bite. A quick spin in the Cuisinart, a few hours in the freezer, and you’ll have a dessert that really does taste just like a chocolate covered strawberry.
Other ice cream recipes you might enjoy:
White Chocolate Coconut Ice Cream
Peanut Butter Oreo Ice Cream
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Chocolate Covered Strawberry Ice Cream
- Total Time: 40 minutes (+ chilling/freezing time)
- Yield: 4 servings 1x
Description
A brightly colored ice cream made with fresh summer strawberries, chunks of dark chocolate, and homemade fudge sauce. The classic summertime treat!
Ingredients
Ice Cream:
2 cups fresh strawberries, washed, hulled, and chopped
1 tablespoon honey
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1 cup whole milk
1 cup whipping cream
1 teaspoon vanilla bean paste
1 capful rum or vodka (optional)
Pinch salt
1/4 cup good-quality dark chocolate, chopped
Fudge Sauce:
1/4 cup granulated sugar
1/4 cup water
1/4 cup light corn syrup
3 tablespoons cocoa powder
Instructions
Wash and hull the strawberries, and chop into bite-size pieces.
In a small bowl, combine chopped strawberries, honey, lemon juice, and sugar. Stir, then set aside and allow to rest for 10-15 minutes.
Meanwhile, whisk milk, cream, vanilla bean paste, salt, and alcohol (if using) in a large mixing bowl, and set aside.
Mash strawberries using a potato masher or immersion blender. The main goal is to break up any very large pieces. The mixture should resemble a thick, chunky jam rather than a juice or puree. (If the berries are overly liquified, your ice cream will be icy rather than smooth.)
Stir berries into the milk/cream mixture. Cover bowl and allow to chill in the refrigerator for 1-2 hours.
While mixture chills, prepare fudge sauce by combining all ingredients in a small saucepan. Bring mixture to a boil over medium-high heat and stir until slightly thickened, about two minutes. Pour into a small bowl and chill in the fridge until ready to use.
Next, chop dark chocolate into bite-size pieces, and set aside.
Using an ice cream maker, churn ice cream mixture according to manufacturer’s instructions. Once churned, stir in chopped chocolate.
Scoop ice cream into a plastic storage container, alternating with spoonfuls of fudge sauce. You might not need all of the fudge sauce. If you have some left over, it makes a delicious sundae topping!
Freeze ice cream for at least 3-4 hours, or overnight. Allow to soften on the countertop for 5-10 minutes prior to serving.
Notes
The alcohol in this recipe is entirely optional. It does not contribute to the taste, and is there to prevent your ice cream from freezing into a solid block. Feel free to omit if desired.
You might not need all of the fudge sauce. If you have some left over after layering it into your ice cream, it keeps well in the fridge and will make a delicious sundae topping!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Ice Cream
- Method: Stovetop + Ice Cream Maker
- Cuisine: Dessert
