Chocolate Covered Strawberry No Churn Ice Cream
For the Ice Cream Base
- 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 tsp vanilla extract
For the Strawberry Sauce
- 2 cups fresh strawberries quartered
- 2 tbsp lemon juice
- 2 tbsp granulated sugar
- 4 oz dark chocolate chopped
Make the Strawberry Sauce
Combine the strawberries, lemon juice, and sugar in a small sauce pan over medium-high heat. Bring to boil. Reduce the heat to low and simmer for 10 minutes.
Next, transfer the mixture to a food processor or blender and pulse until smooth. Be careful, it will be hot! Cool completely before adding to ice cream base.
Make the Ice Cream Base
In a stand mixer fitted with the whisk attachment (or a hand mixer), beat the cream on high heat until stiff peaks form.
In a large bowl, fold together the sweetened condensed milk, whipped cream, and vanilla until smooth.
Swirl the strawberry sauce into the ice cream base and top with chopped chocolate. If you have any leftover strawberry sauce, it can be stored in the refrigerator and used as a topping.
Freeze the ice cream at least 12 hours before serving.
Calories: 381kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 71mg | Potassium: 308mg | Fiber: 2g | Sugar: 28g | Vitamin A: 806IU | Vitamin C: 19mg | Calcium: 157mg | Iron: 2mg