No-Churn Strawberry Chocolate Chunk Ice Cream
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.
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
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.