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No churn chocolate-covered strawberry ice cream

  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 2 quarts 1x


  • 1 lb strawberries
  • 2 tablespoon sugar, divided
  • 1 tablespoon grand marnier (optional)
  • 1 can sweetened condensed milk
  • 2 cups heavy cream
  • ½ cup chocolate chips, melted (I used dark chocolate, but you can use your favorite!)


  1. Preheat your oven to 350.
  2. Cut the tops off and halve the strawberries. Toss half of them with 1 TB of sugar and spread out on a parchment lined baking sheet. Roast for 25 minutes and let cool.
  3. Meanwhile, mix the rest of the strawberries with the other 1 TB of sugar and grand marnier (if using) and let sit while the rest of the berries roast + cool.
  4. When the roasted strawberries are cool, mash them slightly and mix with the sweetened condensed milk in a large mixing bowl.
  5. In a separate bowl beat the whipping cream until just whipped (soft peaks and all, you know). Fold the whipped cream into the milk mixture until just combines. Add the rest of the strawberries and gently fold to incorporate.
  6. Pout half the mixture into a loaf pan. Add half chocolate and use a butter knife or skewer to swirl together. Top with the rest of the ice cream and chocolate and swirl again.
  7. Cover with plastic wrap and freeze for at least 6 hours. I like to let this sit out for 10-ish minutes before eating for the best consistency.


Process adapted from the one and only Martha

In case you're wondering, the reason why I only roast half the strawberries is that I found the roasted mixture gave the dish the strawberry flavor, while the "marinated" ones served as the chunks. When I tried it one way or the other (so either all roasted, or all marinated) I didn't get the flavor I was looking for. A little extra work, but you're worth it!