Strawberry Chocolate Fudge Ice Cream
This Chocolate Strawberry Ice Cream is a tasty no-churn dessert that takes just a few minutes to prepare. The strawberry base and hot fudge are a good match.
Servings: 6
Calories: 632kcal
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.
Nutrition
Calories: 632kcal | Carbohydrates: 66g | Protein: 10g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 113mg | Sodium: 237mg | Potassium: 503mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1349IU | Vitamin C: 30mg | Calcium: 267mg | Iron: 1mg