Choco-Strawberry Ice Cream – a delicious recipe with Heavy Cream, Sugar, Salt, Vanilla Bean, Bittersweet Chocolate, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan, heat half of the heavy cream, the sugar, and salt. Cut the vanilla bean in half and place it into the mixture. Stir until sugar is dissolved. Add the chopped chocolate (60% or higher). Remove from heat and remove the bean pod.
2
Add the remaining heavy cream and milk.
3
Refrigerate mixture until thoroughly cooled. For a quicker chill, place mixture into a glass bowl and set in your freezer for 1 hour. Meanwhile finely chop the fresh strawberries and place them into your freezer.
4
Add the chilled mixture to an ice cream maker and churn according to manufacturer's directions.
5
Once churned, gently stir in your chilled strawberries.
6
Makes a little over a quart (4 1/2 cups to be exact).
841
kcal
Calories
54
g
Fat
68
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups Heavy Cream, Divided, 3/4 cups Sugar, 1/8 teaspoons Salt, 1 whole Vanilla Bean, and more.
Yes, Choco-Strawberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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