Chocolate Covered Strawberry Ice Cream
I’m going to be straight with you guys. I am one of the few people who doesn’t get the crazy obsession with chocolate covered strawberries.
If you’re vegan or gluten free I get that. You need something sweet too and a dark chocolate covered strawberry is ace. But why is everyone else obsessed? If you are one of those people, please comment and let me know what I’m missing! I would love to know.
As an adult I haven’t really seen an appeal to Valentine’s Day either. I’ve been in a relationship my whole adult life thus far and I’m still not really a fan. I think it can be fun to buy yourself a chocolate bar, but other than that? Ehhhhh.
BUT this year I’m trying to get into the festive spirit and what better way than food? (trick question, there is NO better way!) For the next few weeks we’re diving in! Let’s go full on Valentine’s Day!
So this week I’m hitting chocolate covered strawberries AND VDay! Whooo! To soften the blow for myself I’m doing it in ice cream form because I LOVE making ice cream! I hope you enjoy this recipe. I would try it if I were you because I’m pretty good at making ice cream flavors, if I do say so myself! (AND it’s crazy easy so…no excuses!)
2 cups heavy whipping cream
14 oz sweetened condensed milk
1 cup high quality strawberry preserves*
1/ 2 cup chocolate chips
1/ 2 tsp vanilla
1. Cut strawberries into eighths and then slice. Set aside.
2. Put chocolate into a heat-proof bowl and microwave in 15 second increments, stirring between each set, until melted completely.
3. Spread cut strawberries across a plate or cutting board and drizzle half of the melted chocolate evenly over top. Set this aside and let it set.
4. Take 3/ 4 tsp of the cream and stir into the remaining chocolate. This should create a thick paste. Using a sharp knife, place the paste on a cutting board and chop chocolate into small pieces.
5. Using an electric mixer and a large bowl, whip the vanilla, preserves, remaining cream, and condensed milk until medium peaks occur. Fold in the chocolate pieces and chocolate covered strawberries.
6. Pour contents of bowl into a loaf pan and cover with cling film. I always cover it with the cling film pressed into the ice cream mixture, but you can do what you like.
7. Freeze for at least five hours.
NOTES: *If you don’t use a high-quality preserve this ice cream could result in being VERY sweet. A high-quality preserve will give you a better flavor and less of a sugary taste. I used Bonne Maman brand.