Chocolate Covered Strawberry Ice Cream
A luscious, creamy ice cream layered with fresh strawberries and drizzled with rich chocolate, this treat is simple to make, high in protein, and perfect for satisfying sweet cravings at home.
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.
