A dreamy strawberry ice cream swirled with real berries and topped with a decadent chocolate drizzle — all made without an ice cream maker!

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Ingredients

Ice Cream Base:

• 2 cups cold heavy whipping cream

• 1 can (14 oz) sweetened condensed milk

• 1½ cups fresh strawberries, hulled

• 2 tbsp sugar (for the strawberries)

• 1 tsp vanilla extract

Chocolate Drizzle:

• ½ cup semi-sweet chocolate chips

• 1 tsp coconut oil or butter (optional, for silky texture)

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Instructions

1. Make the Strawberry Purée:

In a saucepan over medium heat, combine strawberries and sugar.
Cook for 5–7 minutes, stirring often, until soft and syrupy.
Mash with a fork or blend for a smoother purée.
Let cool completely.

2. Whip the Cream:

In a large chilled mixing bowl, whip the heavy cream until stiff peaks form.
Set aside.

3. Prepare the Ice Cream Base:

In another bowl, combine sweetened condensed milk, vanilla extract, and the cooled strawberry purée.
Gently fold in the whipped cream using a spatula until fully incorporated.

4. Freeze the Mixture:

Transfer to a freezer-safe container and smooth the top.
Cover tightly and freeze for at least 6 hours or overnight until firm.

5. Make the Chocolate Drizzle:

In a microwave-safe bowl, melt the chocolate chips with coconut oil or butter in 20-second bursts, stirring between each, until smooth and glossy.

6. Serve and Enjoy:

Scoop ice cream into bowls or cones.
Drizzle generously with the warm chocolate sauce.
Optional: Top with fresh strawberries or crushed freeze-dried berries for extra texture and flair!

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💡 Tips:

• For a chunkier bite, fold in diced strawberries before freezing.

• Use dark chocolate chips for a richer drizzle.

• Try layering the purée and cream base for a ripple effect!