(No churn, homemade)
Ingredients:
2 cups heavy whipping cream (cold)
1 can (14 oz) sweetened condensed milk
1 ½ cups fresh strawberries, hulled
2 tablespoons sugar (for the strawberries)
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips (for drizzle)
1 teaspoon coconut oil or butter (optional, for silky drizzle)
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Instructions:
1. Make Strawberry Purée:
In a saucepan, combine strawberries and sugar. Cook on medium heat for 5–7 minutes until soft.
Mash with a fork or blend for a smoother consistency. Let cool completely.
2. Whip the Cream:
In a large chilled bowl, beat the heavy cream until stiff peaks form.
3. Mix the Base:
In a separate bowl, combine the sweetened condensed milk, vanilla, and cooled strawberry purée.
Gently fold in the whipped cream using a spatula.
4. Freeze:
Pour into a freezer-safe container. Smooth the top and cover tightly.
Freeze for at least 6 hours or overnight until firm.
5. Make the Chocolate Drizzle:
Melt chocolate chips with coconut oil (or butter) in the microwave in 20-second bursts until smooth.
6. Serve:
Scoop the strawberry ice cream into cones or bowls. Drizzle generously with warm chocolate sauce.
Garnish with a fresh strawberry on top if desired.
Tip: Add chunks of strawberries or crushed freeze-dried strawberries for texture.
