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Strawberry Chocolate Chip Ice Cream

Jessica Fisher · June 13, 2016 · 11 Comments

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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:

  • food processor
  • fine mesh sieve
  • ice cream maker – 2 quart size would be ideal
hand holding ice cream cone
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Strawberry Chocolate Chip Ice Cream

Enjoy the ice cream shop experience with this homemade Strawberry Chocolate Chip Ice Cream made with just a few whole ingredients.
Prep Time2 hrs 20 mins
Cook Time25 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip ice-cream, ice-cream recipe, strawberry ice-cream
Servings: 8 servings
Calories: 445kcal
Author: Jessica Fisher

Ingredients

  • 2 cup whole milk
  • 2 cup whipping cream
  • 1 1/4 cup granulated sugar
  • 1 lb strawberries (for 1 1/2 cups chopped)
  • 1/2 cup chocolate chips
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

  • In a large saucepan over medium heat, combine the milk, cream. Bring just to boiling. Remove the pan from the heat, and stir in 3/4 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 1/2 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.

Notes

If you have a smaller ice-cream machine then you may need to do this in two batches.

Nutrition

Calories: 445kcal | Carbohydrates: 46g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 89mg | Sodium: 57mg | Potassium: 166mg | Fiber: 1g | Sugar: 43g | Vitamin A: 999IU | Vitamin C: 16mg | Calcium: 125mg | Iron: 1mg

 

Strawberry Chocolate Chip Ice Cream | Good Cheap Eats

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Filed Under: Chocolate, Frozen Dessert, Recipe

Reader Interactions

Comments

  1. Mindy says

    June 13, 2016 at

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

    Reply
    • Jessica Fisher says

      June 16, 2016 at

      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.

      Reply
    • Jessica Fisher says

      June 16, 2016 at

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

      Reply
  2. Joybird6 says

    June 28, 2016 at

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

    Reply
    • Jessica Fisher says

      June 29, 2016 at

      No, you don’t have to. The texture will be better if you do, though.

      Reply
  3. Ruth says

    July 1, 2016 at

    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.

    Reply
    • Jessica Fisher says

      July 1, 2016 at

      It helps the sugar dissolve completely and therefore helps the texture.

      Reply
  4. Catherine says

    July 8, 2019 at

    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.

    Reply
    • Jessica Fisher says

      July 9, 2019 at

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

      Reply
      • Catherine Nolen says

        July 9, 2019 at

        Yes, the bowl was in the freezer for several days

        Reply
        • Jessica Fisher says

          July 9, 2019 at

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

          Reply

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