Indulge in a creamy, fruity delight with this Chocolate Covered Strawberry Ice Cream.
Bursting with fresh strawberries and studded with velvety chocolate, it’s a refreshing treat that’s surprisingly nutritious.
Packed with protein from cream cheese and healthy fats from cream, this easy-to-make dessert is perfect for a quick sweet fix, satisfying your cravings while staying wholesome and enjoyable any day.
Chocolate Covered Strawberry Ice Cream
Equipment
- 1 blender (for pureeing)
- 1 ice cream maker (manufacturer’s instructions)
- 1 small microwave-safe dish (for melting chocolate)
- 1 freezer-safe container (for layering ice cream and chocolate)
- 1 Spatula or Spoon
Ingredients
- 4 oz cream cheese
- ½ cup sour cream
- ⅓ cup sugar
- ½ tbsp lemon zest
- 1 cup heavy cream or half-and-half
- ½ tsp vanilla extract
- ⅛ tsp kosher salt
- 8 fresh strawberries stems removed
- ⅓ cup semi-sweet chocolate chips
- ½ tbsp coconut oil
Instructions
- Prepare the Cream Base: Begin by gathering your cream cheese, sour cream, sugar, lemon zest, heavy cream (or half-and-half), vanilla extract, and kosher salt. In a high-speed blender or food processor, combine the cream cheese and sour cream first. Blend for 30–60 seconds until smooth and lump-free. Gradually add the sugar, lemon zest, heavy cream, vanilla, and salt. Continue blending for another 1–2 minutes until the mixture is velvety, homogenous, and slightly aerated. This creamy foundation provides the perfect texture for your ice cream.
- Incorporate the Fresh Strawberries: Add the washed and stemmed strawberries directly into the cream base. Blend on medium speed until the strawberries are fully pureed and the mixture has a uniform pink color. Scrape down the sides of the blender as needed to remove any unblended chunks. The strawberries provide natural sweetness, vibrant color, and a refreshing fruity flavor that makes this dessert irresistible.
- Churn the Ice Cream: Pour the strawberry-cream mixture into your ice cream maker, following the manufacturer’s instructions. Typically, this involves turning the machine on and allowing the mixture to churn for 20–30 minutes until it reaches a soft-serve consistency. Churning incorporates air, giving the ice cream a light, creamy texture, while the freezing process begins to set the mixture.
- Melt the Chocolate Topping: While the ice cream is churning, prepare the chocolate drizzle. In a small microwave-safe dish, combine the semi-sweet chocolate chips and coconut oil. Heat in 30-second intervals at 50% power, stirring thoroughly after each interval until fully melted and smooth. Let the chocolate cool slightly—it should remain pourable but not hot—so it can be drizzled over the ice cream without melting it immediately.
- Layer the Ice Cream and Chocolate: Once the ice cream has finished churning, scoop approximately one-third into a freezer-safe container. Spread it evenly and drizzle a few tablespoons of the cooled chocolate mixture over the top. Repeat the process with another third of the ice cream, adding more chocolate drizzle, and finish with the remaining ice cream layer and any leftover chocolate. This layering creates a visually appealing marbled effect and ensures that every scoop has both strawberry and chocolate.
- Freeze Until Firm: Cover the container and freeze the ice cream for at least 2 hours or until fully set. Because this recipe contains fresh strawberries, the ice cream can become very firm. Allow it to sit at room temperature for 20–30 minutes before scooping to achieve a creamy, easy-to-serve texture.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately. Each serving should offer a perfect balance of creamy vanilla, tangy-sweet strawberry, and decadent chocolate. For an extra touch, garnish with fresh strawberry slices or a light drizzle of remaining chocolate. This dessert is perfect for entertaining, summer treats, or a satisfying everyday indulgence.
Notes
- For best results, use ripe, sweet strawberries as they provide natural sweetness and a vibrant flavor.
- Ensure the cream cheese is softened to room temperature for smooth blending.
- When melting chocolate, avoid overheating in the microwave; stir frequently to prevent scorching.
- Layering the ice cream and chocolate while the ice cream is still slightly soft helps the chocolate create delicate streaks rather than sinking completely.
- Allow the ice cream to soften at room temperature before scooping to achieve a creamy, easy-to-serve texture.
Chef’s Secrets To Perfect Ice Cream
Achieving the ideal texture and flavor requires attention to detail at each step.
Always blend the cream base thoroughly, as lumps in the cream cheese or sour cream can affect the smoothness.
Using a combination of heavy cream and cream cheese creates a luxurious, velvety texture while keeping the ice cream rich but not overly heavy.
The addition of lemon zest brightens the strawberry flavor and balances the sweetness.
When melting the chocolate, adding a small amount of coconut oil ensures it stays pourable for easy drizzling without hardening too quickly.
Finally, layering chocolate between the ice cream in thin drizzles creates an elegant marbled effect and distributes chocolate flavor evenly throughout each scoop.
Serving Suggestions For Maximum Enjoyment
This ice cream is versatile and can be served in multiple ways.
For a casual treat, scoop directly into bowls and top with fresh strawberry slices or a sprinkle of crushed nuts for added texture.
For a more elegant presentation, serve in small glass cups layered with whipped cream or drizzle extra chocolate on top for a dessert fit for entertaining.
It also pairs beautifully with a crisp summer dessert wine or a light fruit coulis.
Additionally, this ice cream works well as a topping for warm brownies, sponge cakes, or even as a filling for ice cream sandwiches, offering a sophisticated twist on classic desserts.
Storage Tips For Long-Term Freshness
To maintain optimal texture, store the ice cream in a tightly sealed, freezer-safe container.
Place a sheet of parchment or plastic wrap directly on the surface before sealing to minimize ice crystals.
Keep the freezer at a consistent temperature (0°F / -18°C) to ensure firmness.
This ice cream is best consumed within 1–2 weeks for peak flavor and texture.
When ready to serve, allow it to sit at room temperature for 20–30 minutes to soften slightly, making scooping easier and enhancing the creamy consistency.
Avoid repeated thawing and refreezing, as this can compromise both flavor and texture.
Frequently Asked Questions
1. Can I use frozen strawberries instead?
Yes, but fresh strawberries are preferred for optimal flavor and texture. If using frozen, thaw them completely and drain any excess liquid before blending to avoid a watery ice cream.
2. Can I make this ice cream without an ice cream machine?
Absolutely! Pour the blended mixture into a freezer-safe container and stir vigorously every 30–45 minutes for 2–3 hours to break up ice crystals until smooth and creamy.
3. How can I make this dairy-free or vegan?
Replace cream cheese and sour cream with plant-based alternatives like cashew cream or vegan cream cheese, and use coconut cream in place of heavy cream. Adjust sweetness if needed to balance flavors.
4. Why is my ice cream too hard after freezing?
The high water content in fresh strawberries can cause the ice cream to freeze very firm. Let it sit at room temperature for 20–30 minutes before scooping to soften slightly and achieve a creamy texture.
5. Can I add mix-ins like nuts or chocolate chunks?
Yes! Fold in small chocolate chips, chopped nuts, or even cookie pieces after churning, just before layering with chocolate. Avoid adding them too early, as they may sink or melt during the churning process.
