Chocolate Covered Strawberry Ice Cream. This ice cream is an intense strawberry burst of flavor with melting chocolate pieces and a creamy vanilla base. I was surprised by just how much this ice cream reminds me of chocolate covered strawberries.
This ice cream started as a variation of my Strawberry Cheesecake Ice Cream. However, the strawberry flavor here is much more dominant with just a hint of the original cheesecake flavor.
The lemon and sour cream add a needed balance to the sweetness, but the berries and the chocolate take center stage!
Chocolate Covered Strawberry Ice Cream
- 4 ounce cream cheese
- 1/2 cup sour cream
- 1/3 cup sugar
- 1/2 tablespoon lemon zest
- 1 cup half and half
- 1/2 teaspoon vanilla
- scant 1/8 teaspoon fine sea salt
- 8 strawberries washed and hulled
- 1/4 cup semi-sweet chocolate chips
- 1/2 tablespoon coconut oil
- Combine the cream cheese, sour cream, sugar, lemon zest, half and half, vanilla and salt in the blender. Blend for a minute or two, until smooth. Add the berries and puree until smooth once again. Pour into ice cream machine and freeze according to manufacturer's instructions.
- While the ice cream is churning, melt the chocolate chips and coconut oil in a small glass dish in the microwave for about 1 minute at 50% power. Stir together until smooth. Let cool. When the ice cream has finished, scoop half of it into a freezer safe container. Drizzle with the cooled chocolate sauce and swirl in with a knife. Layer the rest of the ice cream on top and repeat with the chocolate swirls. Freeze at least 2 hours, until firm. After freezing overnight, this is a very firm ice cream, due to the water content of the berries. Let it rest on the counter for at least 20 minutes prior to scooping. Enjoy!