Who wants ice cream? Okay, I know some of you have actual ice, but I’m kind of an ice cream any time of the year gal. Which works out great as Melissa from Ice Cream Inspiration has a delicious Strawberry With Dark Chocolate Ice Cream recipe for us today. I’ll hand it over to her!
There is nothing better than a chocolate-covered strawberry. Nothing. I’m pretty sure that before the earth was formed, God said to his archangels, “Make sure that some time in the history of mankind, the chocolate-covered strawberry gets invented. Because that’s my favorite.” I have taken this food of the gods and created an ice cream that is sure to become a new favorite. It is perfect for Valentine’s Day. It’s perfect to share with a loved one. Or it’s perfect to eat all by yourself. Either way, with this ice cream, you are going to have an amazing Valentine’s Day.
I recommend the Cuisinart 1.5-qt. Frozen Yogurt-Ice Cream & Sorbet Maker.
Strawberry With Dark Chocolate Ice Cream
- 1 pint fresh ripe strawberries stemmed and sliced (I use an egg slicer and slice twice, turning the strawberry, so I get smaller pieces. Make sure to slice over a bowl to catch all the strawberry juice. You will need it later)
- 1 Tbsp. fresh lemon juice
- 1 c. sugar divided
- 1 c. whole milk
- 2 c. heavy cream
- 1 tsp. pure vanilla extract
- 1-2 drops red food coloring optional
- 1/4 c. dark chocolate chips melted
- Instructions: In a bowl, combine the sliced strawberries with the lemon juice and 1/3 cup of the sugar. Stir and let sit on the counter for 2 hours. This will allow the strawberries to release their juices, and also to take in the sugar.
- In a medium bowl, mix the remaining 2/3 cup sugar and 1 cup whole milk until the sugar is dissolved. Then add the vanilla, heavy cream, and the juice from the strawberries. (You can also add food coloring if desired). Mix well and pour into your ice cream maker. When soft-serve consistency is reached, add the sliced strawberries and let the ice cream maker run for a few more minutes, until strawberries are incorporated throughout the ice cream. Remove from the ice cream maker and place in an airtight container in layers, drizzling the melted chocolate over each layer. Put in the freezer for several hours to allow ice cream to firm up.
Don’t miss Melissa’s Delicious Mexican Chocolate Ice Cream recipe! And make sure to head over to her site, Ice Cream Inspiration.