Homemade Chocolate Strawberry Ice Cream

This chocolate strawberry ice cream comes together easily and uses everyday ingredients. You’ll love the rich chocolate swirled through sweet strawberry cream!

Why you’ll love it

Making chocolate strawberry ice cream at home is easier than you’d think! A rich chocolate base is swirled with a fresh strawberry ribbon.

Start with a simple no-cook custard base with cocoa powder and melted chocolate. Then add the quick strawberry sauce at the end. I like to finish off with a few chocolate shavings on top.

An ice cream maker is optional for this recipe. Just your saucepan and the freezer for the no-churn route. It’s a great way to use up fresh strawberries in the summer, but frozen strawberries are perfect too.

What you’ll need

• 2 cups heavy cream – for that rich, scoopable texture
• 1 cup whole milk – balances out the cream so it’s not overly dense
• 1/3 cup cocoa powder – for deep, unsweetened chocolate flavor
• 4oz chocolate – melted and folded in for extra richness
• 3/4 cup sugar – sweetens the base and helps keep the texture soft
• 2 cups fresh strawberries – cooked down into a quick swirl-in sauce
• 1 tsp vanilla extract – rounds out the chocolate flavor

Pro tip

Fresh strawberries vary in sweetness depending on the season. If yours taste tart, add an extra splash of sugar to the strawberry sauce before it cools.

I always recommend tasting the sauce before using it. It should taste sweeter than you want the final swirl to be, since freezing dulls sweetness.

How to make chocolate strawberry ice cream

Start by whisking together the cream, milk, sugar, and cocoa powder in a large bowl.

Stir in the melted chocolate and vanilla until the mixture is smooth. Cover the bowl and chill it in the fridge for at least two hours, or until it’s cold.

While the base chills, make the strawberry sauce. Add the chopped strawberries and sugar to a small saucepan. Simmer over medium heat, stirring often, until the berries break down and the sauce thickens. This should take about ten minutes.

Let the sauce cool completely before using it, since a warm sauce will melt the ice cream as it churns.

Once the base is cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions. In the last minute of churning, pour in the cooled strawberry sauce so it swirls through the ice cream instead of blending in completely.

Transfer everything to a freezer-safe container and freeze until firm, about four hours.

Ninja Creami option

These days I have been obsessed with my Ninja Creami. So if you have one at home, here are the instructions.

Pour the chilled chocolate base into the pint container and freeze solid for 24 hours.

Process on the ice cream setting, then use the spoon to carve a well down the center and pour in the cooled strawberry sauce.

Run the mix-in cycle once to swirl it through. If the swirl doesn’t look even, give it a few gentle stirs by hand before serving.

Substitutions and variations

• If you throw in white chocolate chunks at the end, it gives a nice textural contrast.
• You could use raspberries instead of strawberries for a slightly tangier swirl.

What to serve with it

While this ice cream is rich, it’s also great with a few simple toppings. Try adding whipped cream, extra strawberry slices, or a drizzle of chocolate syrup.

It goes nicely with a warm brownie or a slice of pound cake if you are a big back like me.

Leftovers and storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Press a piece of plastic wrap directly on the surface before sealing the lid, since this helps keep ice crystals from forming.

Lastly, let it sit out for a few minutes before scooping so it softens slightly.

FAQ

Why is my homemade ice cream icy instead of creamy?
Icy texture usually comes down to fat and sugar content, as both help slow down ice crystal formation.

Using full-fat heavy cream (not a lower-fat substitute) and not skimping on the sugar in the base will give you the smoothest results.

Can I make this without an ice cream maker?
Yes — pour the finished base (with the strawberry sauce already swirled in) into a loaf pan, cover, and freeze. Stir it every 30-45 minutes for the first 2-3 hours to break up ice crystals before it sets.

Why won’t my ice cream freeze all the way through?
This is too much sugar or alcohol (even the small amount from vanilla extract) relative to the batch size — both lower the freezing point. If it stays too soft after a full night in the freezer, cut back slightly on sugar next time.

More Recipe Ideas

• Homemade Cookies and Cream Ice Cream Recipe
• The Best Chocolate Brownie Ice Cream- No Churn
• Homemade Chocolate Oreo Ice Cream Recipe