Dark Sea Salt Chocolate Strawberry Ice Cream (No Churn)

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Chocolate strawberry ice cream is the dream concoction for die-hard chocolate ice cream lovers who want to add the taste of summer to their favorite frozen treat. With added chunks of dark sea salt chocolate, this no-churn chocolate and strawberry ice cream is something that you’ll want to make over and over again.

Dark Sea Salt Chocolate and Strawberry Ice Cream

This decadent chocolate strawberry ice cream looks like something that you would see on a Valentine Day’s menu, but it’s in fact the best thing you could do with all those strawberries that seem to overflow in our fridges at summer. 

If you’re like me and like chocolate ice cream and strawberries, but you’re not the biggest fan of traditional strawberry ice cream, this is the stuff of dreams for you. The puree made from fresh strawberries is beautifully complemented by the slightly bitter taste of the dark chocolate, and the sea salt twist just takes everything a step further. The result is a divine strawberry-chocolate combo that is unlikely to last the day in the freezer.

Dark Sea Salt Chocolate and Strawberry Ice Cream

What I like best about this chocolate ice cream with strawberries is the fact that you don’t need an ice cream machine to make it. You also don’t need to make a custard or use raw eggs in this ice cream, but I guarantee you the texture is amazing, without any traces of ice crystals in it. This strawberry ice cream with chocolate chunks is super creamy and perfectly scoopable.

What do you need to make this ice cream?

You only need five ingredients to make this ice cream! Told you it was easy.

Fresh strawberries are central to this recipe, and you should make sure they are ripe and sweet. If they aren’t as sweet as you’d like them to be, you can add 2 tablespoons sugar when before pureeing them. 

You’ll also need the following:

  • Sweet condensed milk – I like to use Carnation as an ice cream base, but any brand would do. Just make sure it’s sweet and unflavoured. 
  • Double cream (heavy cream) — the cream should have at least 35% fat, otherwise, it won’t whip. You can’t use single cream for this recipe, but you can use whipping cream. Make sure the cream is very cold before whipping it. 
  • Cocoa powder — use a quality one, this is really not the time to cheap out. I like to use something organic whenever possible when making ice cream.
  • Sea salt dark chocolate — cut this in small pieces and spread them inside the ice cream and sprinkle them on top as well. You can adjust the quantities for the chocolate as you wish, and you can also use other types of dark chocolate if you don’t like/have any sea salt chocolate.
Dark Sea Salt Chocolate and Strawberry Ice Cream

How do you make the ice cream?

  1. Put the strawberries (and sugar if you use it) in a food processor and pulse a couple of times until they are puréed but you can still see small chunks. 
  2. Put the strawberry purée in a pan, bring it to boil, and then simmer for 2 minutes until it thickens. Set aside and allow to cool for 15-20 minutes.
  3. Meanwhile, add the condensed milk and double cream to a mixing bowl. Fold the cocoa powder and whip with a hand mixer until peaks form.
  4. Fold the strawberry purée and the bits of dark sea salt chocolate.
  5. Transfer the mixture to a container, sprinkle with extra dark chocolate (optional) and freeze for 6 hours or overnight.
Dark Sea Salt Chocolate and Strawberry Ice Cream

Extra tips for the perfect chocolate and strawberry ice cream 

  • Don’t overwhip the cream — stop when peaks are forming. If you overwhip it, it will turn grainy, then buttery, which will result in a ruined batch as you can’t use that for ice cream.
  • Don’t whip the cream at a quick speed — slow and steady does it. Do it in a controlled manner, always paying attention to texture to avoid overwhipping. 
  • The easiest way to whip the cream for this recipe is with an electric hand mixer, as you have good control over the process, but you can also use a stand mixer. 
  • Don’t skip the heating of the strawberry puree step because you might end up with ice crystals in the ice cream.
  • You can use other types of dark chocolate instead of sea salt if you like, but don’t use milk chocolate, as it won’t be a good fit.
  • Fold the cocoa powder into the condensed milk/double cream mix before starting the mixer so it doesn’t go everywhere. 
  • If you like the idea of a sweet-salty combo a lot, you can add some sea salt crystals in the mixture.

If you liked this chocolate and strawberry ice cream, have a look at some of my other desserts:

Crunchy Pistachio Ice Cream

Pumpkin Spice Ice Cream with Walnuts

The BEST Peanut Butter and Jelly Blondies with Raspberries

Hungry for more? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest! 

Yield: 8

Dark Sea Salt Chocolate Strawberry Ice Cream (No Churn)

Dark Sea Salt Chocolate and Strawberry Ice Cream

Chocolate strawberry ice cream is the dream concoction for die-hard chocolate ice cream lovers who want to add the taste of summer to their favorite frozen treat. 

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 20 minutes

Ingredients

  • 300 g (2 cups) fresh strawberries, halved
  • 1/2 can (197 g / 7 oz) condensed milk
  • 300 ml (1 1/4 cup) double cream
  • 3 tbsps cocoa powder
  • 25 g (1/4 cup) sea salt dark chocolate

Instructions

    1. Put the strawberries (and sugar if you use it) in a food processor and pulse a couple of times until they are puréed but you can still see small chunks. 
    2. Put the strawberry purée in a pan, bring it to boil, and then simmer for 2 minutes until it thickens. Set aside and allow to cool for 15-20 minutes.
    3. Meanwhile, add the condensed milk and double cream to a mixing bowl. Fold the cocoa powder and whip with a hand mixer until peaks form.
    4. Fold the strawberry purée and the bits of dark sea salt chocolate.
    5. Transfer the mixture to a container, sprinkle with extra dark chocolate (optional) and freeze for 6 hours or overnight.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 175Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 1226mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 2g

Nutritional information is an estimate provided by an online nutrition calculator.

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