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chocolate covered strawberry ice cream recipe - TSMBS

Chocolate Covered Strawberry Ice Cream

Who needs a box of fancy chocolates when you’ve got roasted strawberries, melt-in-your-mouth chocolate shards, and a custard base that actually knows what it’s doing?
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Prep Time 45 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes
Servings: 1 Pint
Course: Dessert, Ice Cream
Calories: 2721
Ingredients Method Video

Ingredients
  

Roasted Strawberry Purée
  • 350 g strawberries hulled
  • 30 g granulated sugar
  • Pinch of salt
Strawberry Custard Base
  • 4 large egg yolks
  • 180 g whole milk
  • 80 g granulated sugar
  • Pinch of salt
  • 12 g freeze dried strawberry powder 2tbsp sifted if clumpy
  • 270 g heavy cream
  • 1/2 tsp vanilla extract
  • 200 g roasted strawberry purée
Chocolate Shavings
  • 170 g dark chocolate chips or baking chocolate
  • 1/2 tsp refined coconut oil

Method
 

Roast the Strawberries
  1. Preheat oven to 375°F
  2. On a parchment-lined baking sheet, toss strawberries with sugar, lemon juice, and a pinch of salt.
  3. Roast for 25–30 minutes, stirring once, until soft, syrupy, and just beginning to caramelize.
  4. Let cool slightly, then blend until smooth.
    Optional: strain out seeds for a smoother base.
  5. You should get 275–300g of roasted purée. Set aside 200g for the custard and chill the rest for swirling later (optional).
Make the Custard Base
  1. In a medium saucepan, whisk together egg yolks, milk, sugar, and salt.
  2. Cook over medium heat, whisking constantly, until the custard thickens and reaches 75–80°C (170–175°F). It should coat the back of a spoon.
  3. Remove from heat and whisk in the freeze-dried strawberry powder until smooth.
  4. Stir in the heavy cream, 200 g of roasted purée, and vanilla (if using).
  5. Cool slightly, then cover and chill at least 4 hours or overnight until very cold.
Make the Chocolate Shavings
  1. Set up a double boiler: place a heatproof bowl over a pot of gently simmering water (don’t let it touch).
  2. Melt chocolate and coconut oil together, stirring until smooth.
  3. Line a baking sheet with parchment and spread the chocolate thinly — think credit card thickness.
  4. Freeze for 10–15 minutes, then chop into small shards.
  5. Keep frozen until ready to mix in.
Churn the Ice Cream
  1. Churn the chilled custard in your ice cream maker per manufacturer instructions (usually 20–25 minutes).
  2. In the last minute, add ¾ of the chocolate shavings.
  3. Save the rest for layering/topping.
Pack & Swirl
  1. In your storage container, alternate layers of churned ice cream, extra strawberry purée, and remaining chocolate shavings.
  2. Gently swirl with a skewer or spoon. Don’t overmix — you want distinct ribbons, not pink soup.
  3. Smooth the top, press parchment or wax paper on the surface, and seal.
  4. Freeze at least 2–4 hours until firm.

Video