Ice cream is one of those irresistible summertime snacks that feels almost like a prerequisite to enjoying the sunshine and warm breeze. Of course—as with all things—a homemade batch always steals the show, but what if you don’t happen to have an ice cream maker? No need to worry! As it turns out, making ice cream at home without a churn is a cinch, and we’re giddy to announce that the sugary sweet results are just as good as the slow-turned cream you love. Find out how to make this delicious no churn chocolate-covered strawberry ice cream with just 15 minutes of hands-on effort below.
- 1 lbs Bag Frozen Strawberries
- 3/4 Cup Semi-Sweet Chocolate Chips
- 14 oz. Can Sweetened Condensed Milk
- 1 t. Pure Vanilla Extract
- 1/8 t. (or a pinch of) Salt
- 1 1/2 Cups Heavy Whipping Cream, cold
- 9X5X3 Inch Metal Loaf Pan, chilled
Blend the frozen strawberries in a food processor until they're the texture or consistency of bread crumbs.
Add the sweetened condensed milk, vanilla and salt to the blended strawberries in the food processor. Pulse until combined.
Pour the heavy whipping cream into a stand mixer (or you can pour it into a mixing bowl and use a hand mixer), and whip on medium-high speed for 2-3 minutes until small peaks form.
Use a rubber spatula to fold the blended strawberry mixture into the whipped cream in a large mixing bowl working in batches, about 1 cup at a time.
Pour the combined ice cream mixture into a chilled metal loaf pan, cover it, and place in the freezer for one hour.
Chop the chocolate chips using a mortar and pestle or food processor. Stir the chocolate into the ice cream with a spoon, recover, and allow to freeze until firm for another 4-5 hours or overnight.
Scoop the finished frozen ice cream into individual Ice Cream Dishes arranged on a Long White Platter, and consider offering guests chocolate chip cookies to complement the dessert. Beverage napkins in Pink and Blue complete the scene—Enjoy!