Yield: About 6 cups
It’s strawberry season! Save fresh berries for dipping in your homemade dark chocolate and use dehydrated fruit for making this rich and creamy, eye-popping, frosty treat. Feel free to use other freeze-dried berries in place of the strawberries.
Ingredients
▻▷ | 2 cups heavy cream, very cold |
▻▷ | 1 14-oz can sweetened condensed milk |
▻▷ | 1 tsp vanilla extract |
▻▷ | Pinch of salt |
▻▷ | 10 g (0.4 oz) freeze dried strawberries (approx 3 rounded tablespoons) |
▻▷ | 75-100 g (2 ½-3 oz) dark chocolate, chopped finely |
Directions
- Place a 9x5 inch loaf pan in the freezer before starting the ice cream mixture.
- In a large bowl, whisk together the sweetened condensed milk, vanilla, and salt. Set aside.
- Pour the chilled cream into the jar of a blender and process on medium speed until stiff peaks form, about 1 minute. If necessary, stop after about 30 seconds to scrape down the sides.
- Gently fold the whipped cream into the condensed milk mixture until well combined.
- Pour into chilled loaf pan and cover with plastic wrap, pressing it down onto the surface of the ice cream mixture.
- Freeze for about 2 hours, or until the consistency of soft-serve. At this point, fold in the strawberries and chocolate and continue to freeze until scoopable, about 3 more hours.
Tips:This recipe is a great use for un-tempered chocolate