Enjoy the ice cream shop experience with this homemade Strawberry Chocolate Chip Ice Cream made with just a few whole ingredients.
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.
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
- 2 cup whole milk
- 2 cup whipping cream
- 1 ¼ cup granulated sugar
- 1 lb strawberries (for 1 ½ cups chopped)
- ½ cup chocolate chips
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- In a large saucepan over medium heat, combine the milk, cream. Bring just to boiling. Remove the pan from the heat, and stir in ¾ cups sugar, stirring until the sugar is completely dissolved. Allow this to cool.
- In a food processor fitted with a metal blade, puree the strawberries and remaining ½ cup sugar until very smooth. Strain this mixture through a fine sieve to remove the seeds.
- Chill the cream mixture and the strawberry mixture until completely cold, about 2 hours.
- In a small glass bowl, place the chocolate chips and the coconut oil. Heat in the microwave until the chocolate is melted. Stir well to combine. Allow this mixture to cool at room temperature.
- In a large bowl, combine the cream mixture and the strawberry mixture. Stir in the vanilla extract. Churn in an ice cream maker.
- Once the ice cream has started to thicken, drizzle the cooled chocolate mixture into the ice cream maker. The chocolate will harden immediately and break into little chunks. You might not use all the chocolate mixture. Save any leftover for “magic shell topping”.
- Once the ice cream is thick, pour it into freezer-safe containers and place the ice cream in the freezer to ripen. Serve once hardened.