This no-churn red wine, strawberry, and salted dark chocolate ice cream is an irresistible dessert that combines indulgent flavors with a touch of sophistication.
It’s quick to prepare, requiring only 10 minutes of effort and minimal ingredients.
With a rich profile of healthy fats from the cream and dark chocolate, this adult-only treat is a delightful way to satisfy your sweet cravings while enjoying a burst of fruity goodness and a hint of salt.
Strawberry Salted Dark Chocolate Ice Cream
Equipment
- 1 Stand Mixer (or Handheld Electric Mixer)
- 1 9×5 inch Loaf Pan
- 1 Whisk Attachment (for Stand Mixer)
Ingredients
- 2 cups Heavy Cream
- 2 teaspoons Vanilla Extract
- 1 14 oz can Sweetened Condensed Milk
- ½ cup Red Wine preferably Tempranillo
- 1.4 oz Salted Dark Chocolate coarsely grated (e.g., Alter Eco “Deep Dark Sea Salt”)
- ¾ cup Strawberries diced (stems removed)
- Gluten-Free Ice Cream Cones optional
Instructions
- Whip the Cream and Vanilla: Start by placing the 2 cups of heavy cream and 2 teaspoons of vanilla extract into the bowl of your stand mixer. If you don't have a stand mixer, you can use a handheld electric mixer as well. Begin by turning the mixer to medium speed. Gradually increase the speed until the mixture starts to thicken. After a minute or so, turn the mixer to high speed and continue to whip the cream. Keep mixing until stiff peaks form—this means that when you lift the whisk out of the mixture, the cream will hold its shape without collapsing. This process should take about 3-5 minutes. The whipped cream needs to be thick and airy to give the ice cream its smooth texture.
- Incorporate Sweetened Condensed Milk: With the mixer still running at high speed, slowly pour in the 1 can (14 oz) of sweetened condensed milk. Do this gradually to prevent the mixture from splashing. Once all the condensed milk has been added, stop the mixer and scrape down the sides of the bowl with a spatula. This ensures everything is evenly combined. Mix briefly for about 10 seconds to incorporate the condensed milk fully. The mixture should now be fluffy and creamy.
- Add Red Wine and Stir in Flavorings: Now it’s time to infuse the ice cream with its rich, fruity flavors. Pour in the ½ cup of red wine—preferably Tempranillo for a deep, rich taste—and gently fold it into the whipped cream mixture. It’s important to fold the wine in gently with a spatula to avoid deflating the whipped cream too much. You want the red wine to swirl through the mixture, adding a hint of its bold flavor while maintaining the creamy texture.
- Add Fresh Strawberries and Salted Dark Chocolate: Once the red wine is fully incorporated, it’s time to add the fun, flavorful ingredients that really make this ice cream stand out. Take the ¾ cup of strawberries (washed, stems removed, and diced into small pieces) and add them to the bowl. Be sure to fold them in gently as well so they don’t get crushed too much. Next, sprinkle in the 1.4 oz of salted dark chocolate (coarsely grated), ensuring it’s evenly distributed throughout the mixture. The salted dark chocolate will bring out the richness of the wine, while the strawberries will add a burst of refreshing sweetness.
- Transfer to Loaf Pan for Freezing: Once all your ingredients are incorporated and your ice cream base is smooth and delicious, it’s time to transfer the mixture into a 9×5 inch loaf pan. Use a spatula to scrape the sides of the bowl and gather all the creamy goodness. Smooth out the surface of the ice cream with the back of the spatula, ensuring it’s even across the top. The loaf pan is perfect for easy slicing and scooping later. Cover the pan tightly with plastic wrap or a lid.
- Freeze the Ice Cream: Place the loaf pan in the freezer and let it freeze for at least 4 hours. This will allow the ice cream to firm up completely, turning into a smooth, creamy frozen dessert. For best results, leave it to freeze overnight. During this time, the flavors will continue to develop and meld together, making the ice cream even more indulgent.
- Serve and Enjoy: When you’re ready to serve your homemade red wine, strawberry, and salted dark chocolate ice cream, remove the pan from the freezer. Allow the ice cream to sit at room temperature for about 5-7 minutes. This softens it just enough so that you can easily scoop it out without it being rock hard. For an extra special touch, serve the ice cream in gluten-free cones or in bowls. Enjoy the delightful balance of red wine, tangy strawberries, and the smooth saltiness of dark chocolate—perfect for a warm summer day or a fancy dinner party dessert.
Notes
- Use a Good Quality Wine: The flavor of the wine is key in this recipe. Opt for a fruity, full-bodied red like Tempranillo, which pairs wonderfully with the strawberries and chocolate.
- Whip the Cream to Stiff Peaks: This ensures a light and fluffy texture for the ice cream, creating that melt-in-your-mouth feel. Don’t rush this step!
- Customize the Mix-ins: While salted dark chocolate and strawberries are delicious, you can experiment with other add-ins, like raspberries or even a splash of balsamic vinegar for an extra layer of flavor.
- Ensure Proper Freezing: The ice cream must freeze for at least 4 hours to set properly. For the creamiest texture, aim to freeze it overnight.
- Gluten-Free Cones: If you’re serving the ice cream in cones, be sure to choose gluten-free options to keep the entire dessert gluten-free.
Chef’s Secrets for Perfect Ice Cream
To elevate this red wine ice cream, the key is patience and attention to detail.
Whipping the cream until stiff peaks form is crucial—it ensures the texture is light, fluffy, and airy, which makes a world of difference in no-churn recipes.
Another tip is to add the red wine gradually.
Too much at once can deflate the whipped cream, so pour it slowly while gently folding to maintain the structure.
Using high-quality salted dark chocolate, like Alter Eco’s “Deep Dark Sea Salt,” adds a deep richness that balances the sweetness of the strawberries and the tang of the wine.
Finally, don’t skip the freezing time.
Let it freeze for at least 4 hours, but for best results, leave it overnight.
This allows the flavors to meld together beautifully, creating a rich, complex ice cream that’s sure to impress.
Serving Suggestions for Maximum Enjoyment
This no-churn red wine, strawberry, and salted dark chocolate ice cream is as versatile as it is delicious.
It’s perfect served on its own in a bowl or cone, but there are several ways to take it up a notch.
For a special touch, try pairing it with fresh fruit, like more strawberries or raspberries, for a vibrant contrast to the rich, creamy ice cream.
A drizzle of balsamic reduction can add a tangy sweetness that complements the wine and chocolate flavors.
If you’re serving it at a dinner party, consider offering it alongside a small glass of the same red wine used in the recipe—Tempranillo works particularly well.
For an extra decadent treat, top it with crushed nuts or a dollop of whipped cream.
Storage Tips for Long-Lasting Freshness
This ice cream is best stored in an airtight container to prevent freezer burn and maintain its creamy texture.
Once made, transfer the ice cream to a lidded container, such as a plastic or metal tub, and place a layer of plastic wrap directly on the surface of the ice cream before sealing the container.
This helps prevent ice crystals from forming and keeps it smooth.
Store in the freezer for up to two weeks for optimal flavor and texture.
When you’re ready to serve, let the ice cream sit at room temperature for 5-7 minutes before scooping to make it easier to scoop and serve.
If you plan on making it ahead for a special occasion, you can prepare it up to a week in advance and simply store it until you’re ready to enjoy.
Frequently Asked Questions
1. Can I use a different type of wine?
Yes, while Tempranillo is a great choice for its fruity, deep flavor, you can experiment with other red wines, like Merlot or Zinfandel, for different flavor profiles.
Just make sure the wine is dry, as too much sweetness can throw off the balance of the ice cream.
2. Can I use non-dairy alternatives?
Yes! For a dairy-free version, you can swap the heavy cream with coconut cream or cashew cream. Be mindful that the flavor and texture will be slightly different, but still delicious.
Also, substitute the sweetened condensed milk with a dairy-free version or a thick coconut milk.
3. How can I prevent the ice cream from becoming too hard in the freezer?
The key to smooth ice cream lies in the whipping of the cream and ensuring that the mixture has enough fat. If your ice cream becomes too hard to scoop, let it sit out for a few minutes to soften.
For smoother texture, consider adding a tablespoon of alcohol (like vodka) to the mixture to help prevent it from freezing too solid.
4. What if I don’t have a stand mixer?
No worries! A handheld electric mixer will work just as well. The most important thing is to whip the cream to stiff peaks, which can be done with either type of mixer.
Just make sure to monitor the speed and time closely to achieve the right texture.
5. Can I add other mix-ins or flavors?
Absolutely! Feel free to get creative. You could add other berries, like blueberries or raspberries, or even crushed nuts for added texture.
You could also try different chocolates, like milk chocolate or dark chocolate with chili for a spicy kick. Just be sure to fold them in gently to avoid deflating the whipped cream.
