Strawberry Salted Dark Chocolate Ice Cream
This quick and easy no-churn ice cream features the bold flavors of red wine, strawberries, and salted dark chocolate. With only 10 minutes of prep time, it's a delicious treat that offers a creamy texture and an unforgettable flavor combination. Perfect for a sophisticated dessert, it’s an adult-only indulgence that’s both refreshing and rich.
Equipment
- 1 Stand Mixer (or Handheld Electric Mixer)
- 1 9x5 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 9x5 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.
