Chocolate Strawberry Ice Cream is a sweet, balanced frozen treat that everyone will go crazy for. The ribbons of fudge and fresh fruit give it a chocolate-covered strawberry flavor, making it feel extra decadent. Try making this for your next summer cookout and you’ll have very impressed guests!
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Chocolate and strawberry are a classic combination that I never get tired of. This simple dessert packs a lot of flavor into each bite without being cloyingly sweet. I highly recommend it as an indulgent treat, not just for summertime—it’s great all year.
If you like chocolate strawberry recipes, you will love this Chocolate and Strawberry Granola and Chocolate Strawberry Pudding Dessert.
Why You’ll Love This Recipe
- It’s a no-churn recipe: You don’t need eggs or an ice cream machine to make this chocolate and strawberry ice cream. The whipped heavy cream and condensed milk provide a fluffy texture!
- It’s 5 ingredients: All you need are the basic ice cream ingredients plus fresh strawberries and hot fudge. These components create a chocolate-covered strawberry ice cream.
- It has endless possibilities: There are so many mix-ins that you may add to this ice cream for texture and added goodness. Feel free to make it however you like, and each time it will feel brand new.
Ingredients
You will need the 5 ingredients listed below to make the best strawberry ice cream with a rich fudge swirl. They’re simple everyday items, too!
- Heavy cream: This is the base for your ice cream. Whipped cream adds a light and airy texture to keep it creamy and fluffy.
- Vanilla extract: A hint of vanilla goes a long way! I love to use pure extract in homemade ice cream to bring out the flavors. In this case, the chocolate and strawberries.
- Sweetened condensed milk: This is key in achieving the correct texture after it freezes. It is one of the things that keeps the ice cream from becoming extra hard and icy.
- Strawberries: I love fresh ripe strawberries and they add the perfect sweetness to pair with the hot fudge. It creates a magical bite! They are blended, but sometimes I like to add extra diced pieces for texture.
- Hot fudge: The thick ribbons of fudge in this ice cream are pure heaven. It adds the perfect amount of richness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- White chocolate strawberry: Add white chocolate sauce or white chocolate chips for extra richness.
- Chocolate mixed berry: Mix blueberries and raspberries with the strawberries for a mixed-berry version.
- Double chocolate strawberry: Stir in some cocoa powder to add even more chocolate flavor.
How to Make Chocolate Strawberry Ice Cream
Here are the instructions on how to make this chocolate strawberry ice cream recipe. Grab your loaf pan, mix your ingredients, and let the freezer work its magic!
Step 1: Whip the cream and vanilla. Add the heavy cream and vanilla extract to a large mixing bowl. Whip it with an electric mixer for 3 minutes or until it thickens and stiff peaks form.
Step 2: Blend the strawberries and condensed milk. Add your condensed milk and strawberries to a blender. Puree until you get a nice and smooth consistency.
Step 3: Fold it together. Pour the strawberry mixture into the whipped cream and fold until they are just combined.
Step 4: Swirl the fudge. Warm the fudge in the microwave for 20-30 seconds. Pour the ice cream mixture into the loaf pan and then the fudge on top. Swirl it with a butter knife to make a cool pattern. Cover the ice cream with plastic wrap and pop it into the freezer for at least 5 hours.
Step 5: Serve. When it firms up, scoop and enjoy!
Recipe Tips
- Storage directions: Store your ice cream in the freezer tightly covered for up to 2 months.
- Don’t overwhip the cream: When you whip the heavy cream, do it just until stiff peaks form. Any longer will compromise the consistency and you won’t get fluffy and creamy ice cream.
- Ensure the cream is cold: Another great tip is to use the cream straight from the refrigerator. The colder it is, the better it whips and keeps its shape.
- Mix ingredients gently: Carefully fold in the strawberry condensed milk. Overmixing can take the air out of the whipped cream, resulting in a dense ice cream.
If you love recipes like this strawberry and chocolate ice cream, you may also enjoy this Banana Boat Ice Cream.
Serving Suggestions
- A scoop of strawberry chocolate ice cream would be amazing with these cream cheese brownies or a slice of chocolate fudge brownie cake.
- Make a scrumptious ice cream sandwich with raspberry cookies or strawberry cheesecake cookies to add more richness and fruity flavor.
- It’s even great served with a piece of chocolate chip cookie pie!
Recipe FAQs
Yes. They hold a lot of moisture, so I recommend thawing them and straining as much water as possible before blending them. This will keep your ice cream from becoming too thin and not freezing correctly.
Several factors can cause this. The biggest one is not properly storing it. If you use a loaf pan, cover it tightly with plastic wrap and allow it to touch the surface to prevent ice crystals from forming.
I don’t recommend freezing glass as it has a high risk of cracking or shattering. Stick with metal or plastic!
More Delicious Ice Cream Recipes
Do you like ice cream recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Strawberry Chocolate Fudge Ice Cream
Equipment
- 9x5 inch loaf pan or similar sized rubbermaid container
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 14-ounce can sweetened condensed milk
- 2 cups fresh strawberries
- ¾ cup hot fudge
Instructions
- Make sure your strawberries are washed and cut the stems off. Set aside.
- Add the heavy cream and vanilla to a large mixing bowl. Use an electric hand mixer to whisk the cream for about 3 minutes, or until it begins to develop stiff peaks.
- Add the strawberries and sweetened condensed milk to a blender. Blend the ingredients together until smooth and homogenous.
- Pour the strawberry mixture into the bowl with the whipped cream and fold to combine.
- Transfer the ice cream mixture to a 9x5 inch loaf pan or large rubbermaid container. Heat your fudge in the microwave for 20-30 seconds and then pour it on top of the ice cream. Use a butter knife to swirl the fudge into the ice cream.
- Cover the ice cream with plastic wrap or a lid and let it freeze for about 5 hours. Make sure the ice cream is firm to the touch before you scoop it.
- Serve and enjoy!
Notes
- Store the chocolate-covered strawberries ice cream tightly covered with plastic wrap in the freezer for up to 2 months.
- Thaw and strain frozen strawberries to remove the extra moisture if you decide to use them. This will preserve the texture and consistency of your ice cream.
- Leave your heavy cream in the refrigerator up until you need it. The colder the cream is, the better it whips.
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