Summers were made for chocolate covered strawberry ice cream! Fresh strawberries and decadent dark chocolate combine to make this sweet creamy treat.
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Is there anything more classic than chocolate covered strawberries? I always feel like a million bucks when they’re available. My daughter loves them even more. Once we were at a family wedding where they were included with the dessert. She stole almost every chocolate covered strawberry on our table. Later on, during the dancing portion of the evening, I got the word that she wasn’t feeling so well. Turns out she inhaled roughly 10 chocolate covered strawberries in that short 15 minute window. Needless to say, my 10 year old at the time couldn’t hang.
My daughter was my sole inspiration for this post. While brainstorming ice cream ideas, I kept circling around this idea of combining both of our favorite desserts. I gave it a whirl, and here we are. It’s really really good and I hope you give it a try!
Tips for making Chocolate Covered Strawberry Ice Cream:
- We are making another frozen custard style ice cream – eggs and all! The result is a creamier style of ice cream that freezes well.
- Using eggs means we’re tempering them. Tempering the eggs allows you to gently raise the temperature of the eggs, allowing them to cook without scrambling them.
- Do not overcook the ice cream base. The cooked eggs naturally thicken the mixture as it warms. You will know the base is ready if it coats the back of a spoon.
- Cook down your strawberries. You want to draw out as much water as possible and allow it to evaporate. This will help ensure no added water in the mixture.
- I personally do not like strawberry seeds in my ice cream. The added step of blending, then straining the strawberry mixture helps ensure it’s a rather smooth base. Feel free to skip this step if you don’t mind the seeds or chunkiness.
- I highly recommend using dark chocolate. The slight bitterness helps cut the natural sweetness of the strawberry. If dark chocolate is not your thing, you can use semi-sweet.
- This recipe call for an ice cream maker. I love my Cuisinart, but there are plenty of other options as well.
- Lastly, if you want to have a super bright, clearly strawberry, pink colored ice cream, you have to use food coloring. Just two drops of red should do the trick.
Chocolate Covered Strawberry Ice Cream
Equipment
- Ice Cream Maker
Ingredients
Strawberry Base
- 2 pints strawberries hulled and quartered
- 1 cup granulated sugar
Ice Cream Base
- ½ cup granulated sugar
- 5 egg yolks
- 2 cups whole milk
- 2 cups heavy cream
- salt pinch
Additional Items
- 8 oz dark chocolate chopped
Instructions
Strawberry Base
- In a medium sauce pan, combine the hulled strawberries and 1 cup of sugar. Cook on medium low heat until the strawberries have softened and the mixture has reduced by half, about 15 minutes. Remove the strawberry mixture from the pan into a heatproof container. Cool completely.
- Once cooled, blend the strawberry mixture until smooth and free from any large chunks. Strain the mixture through a fine mesh sieve to remove any large chunks or seeds.
Ice Cream Base
- In a large bow, whisk the egg yolks and ½ a cup of sugar until the mixture has doubled in volume and is pale yellow in color. Set to the side.
- In a large pot, warn the milk, heavy cream, and salt over medium low heat. Bring to gentle simmer.
- Moving quickly, whisk a small amount of the heated milk into the eggs, about ½ a cup or so. Carefully pour the egg mixture back into the milk/cream mixture. Heat on low until the mixture thickens and coats the back of a spoon. Do not bring to a boil.
- Strain the ice cream mixture through a fine mesh sieve into a large container. Add the strawberry base into the ice cream base. Stir to combine. Place in the refrigerator until chilled through, roughly 3 hours or overnight.
- Churn the ice cream in your ice cream maker according to factory settings. Halfway through the churning process, sprinkle in the chopped chocolate into the ice cream. Place the churned ice cream into an airtight container and freeze for at least of 2 hours before serving.