Strawberry Chocolate Chip Ice Cream

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Enjoy the ice cream shop experience with this homemade Strawberry Chocolate Chip Ice Cream made with just a few whole ingredients.

Strawberry Chocolate Chip Ice Cream | Good Cheap Eats

As a child, one of the highlights of a week would be a stop at Thrifty Drug Store. There was an old fashioned ice cream counter where for 10 cents a scoop I could get all kinds of happiness. It wasn’t expensive ice cream — obviously — but it was good.

One of the distinctives of Thrifty Ice Cream was that the “chip” in Mint Chip, Chocolate Chip, or Mocha Chip was a thin bit of chocolate. It wasn’t the chip of a chocolate chip cookie, but more like a shaving. While it might not be as decadent as a large chunk of chocolate in your scoop of ice cream, I prefer it. It melts in your mouth and sends bits of chocolate flavor scurrying around your taste buds.

I’ve recreated this chocolate “chip” experience in this recipe for Strawberry Chocolate Chip Ice Cream. It’s super delicious, easy to make, and quite perfect for a hot summer day.

Strawberry Chocolate Chip Ice Cream | Good Cheap Eats

FishChick9 has been helping me monkey with this recipe until it’s just how we want it. We can’t take the credit for the strawberry base. It’s inspired by Susan Branch’s recipe that my mother-in-law used to make from her very worn copy of The Summer Book. I’ve enhanced it with a bit of vanilla extract and the luscious chocolate chip.

Depending on the size of your ice cream maker, you may need to make this strawberry chocolate chip ice cream in a couple go’s. I have this model of Cuisinart Ice Cream Maker, and I need to make two small batches of ice cream. If you have a larger capacity machine, you should be styling.

Enjoy fresh summer strawberries with a dash of chocolate zest for a fun, cool, summer treat.

Other tools to make this EASY:

Strawberry Chocolate Chip Ice Cream | Good Cheap Eats

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About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. Mindy says

    How do you pour it in? My machine stops if you open it up.

    • Do you have the manual to your machine? Mine has an opening at the top for mix-ins. I think that’s a fairly standard practice, so I would see what your owner’s manual says.

    • You could always stir it in in a thin stream when you’re done.

  2. Joybird6 says

    This looks DELICIOUS!!!! I can’t wait to try it!!! But – I’m SUPER lazy…do I have to strain out the seeds? *grin*

  3. Ruth says

    Why do you need to heat the milk, cream and sugar? Does it impact the texture? There are no eggs in it to make a custard base. I use a Ben & Jerry’s recipe and it doesn’t call for heating and uses pasteurized eggs as to avoid the whole making a custard base issue.

  4. Catherine says

    I just made this, it’s in the freezer now. I’m a little nervous because it never got very thick. After 30 mins in my kitchenaid it got to like a melted ice cream or thin milkshake texture before I gave up and froze it.

    • I assume you have a kitchen aid ice cream maker attachment? Was the freezer section frozen for the recommended amount of time?

      • Catherine Nolen says

        Yes, the bowl was in the freezer for several days

        • If you used the right amount of cream, it should have thickened, though the time will vary depending on ice cream maker.

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