Chocolate Ripple Ice Cream, a creamy homemade Ice Cream Recipe add a few Strawberries and make it even better! The perfect summertime treat, any time of the day!
In a large bowl whisk until smooth the sweetened condensed milk and vanilla.
In a medium bowl whip the cream until stiff.
Add a little whipped cream to the sweetened condensed milk (just to soften it up a bit), then fold in the remaining whipped cream, gently fold until combined. Fold in the chopped strawberries and pour into a regular loaf pan. Drizzle with cooled melted chocolate, and immediately with the tip of a knife swirl to combine.
Cover with plastic wrap or place in a freezer bag and freeze for 3-4 hours, over night or until firm. Enjoy!
Notes
Be sure to chop the strawberries into small cubes or they will be too hard to bite when frozen, if you prefer you could even puree the strawberries before folding in.Be sure to swirl the melted chocolate immediately after drizzling over the ice cream mixture. If you don’t do this quickly enough, the chocolate will harden on top and you won’t be able to mix it into the ice cream.The ice cream should be kept in the freezer well wrapped in plastic or in an airtight freezer safe container. It will keep for up to 2 weeks.