Dark Chocolate Strawberry No-Churn Paleo Ice Cream

This dark chocolate strawberry ice cream is made with all natural, nutritious ingredients making it a decadent paleo, plant-based, and dairy-free treat! It’s rich and creamy and sure to satisfy those ice cream cravings. A scoop of this sends you straight into chocolate + strawberry heaven!

Raise your hand if you absolutely love chocolate covered strawberries ????????. They’re just too delicious. Juicy and ripe on the inside with a cold, hard layer of rich chocolate - oh.my.gosh. I love getting my hands on one or two (jokes, more like half a dozen) around valentines day but I really craving them all year long. Lucky for me, this ice cream is basically one giant, creamy, chocolate covered strawberry.

If you have an ice cream maker (this this one I love), then this recipe is super easy and quick to make. Mix all the ingredients below and throw it in the maker instead of straight into a container to freeze. See, easy peasy. Don’t have an ice cream maker? No problem. You can get that rich, amazing creamy texture when you pour your ice cream mixture into a container (these are the best) and freeze it overnight. Hey, sometimes the waiting game makes the ice cream taste that much better anyways.

Dark Chocolate Strawberry No-Churn Paleo Ice Cream

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• Author: Ansley Beutler
• Total Time: 1 hour 20 minutes
• Yield: 8 Servings 1x

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Description

Dark chocolate strawberry ice cream made with wholesome, nutritious ingredients.  This ice cream is deliciously creamy, fruity, and can be made with ot without an ice cream maker.  It’s basically a giant chocolate covered strawberry in ice cream form making it the perfect summertime treat!

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Ingredients

Scale 1x2x3x

• 1 ¼ cups strawberries (¼ cup reserved)

• 2 13 oz cans full-fat coconut milk

• 3 Tbsp maple syrup

• 1 tsp vanilla

• ¼ tsp sea salt

• ¼ cup dark chocolate chips (plus 1 Tbsp chopped chocolate chips to top - optional)

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Instructions

1. In a food processor or high powered blender, puree strawberries until there are no clumps, pour ¼ cup in a separate bowl, and set aside

2. Add in coconut milk, maple syrup, vanilla and sea salt until thoroughly mixed (taste it and add in more maple syrup 1 tablespoon at a time if you want it more sweet) and set aside

3. Melt ¼ cup dark chocolate chips in the microwave or on the stove and set aside

4. Line a loaf pan* with parchment paper or use an ice cream container

5. Pour in roughly ½ of the mixture into the container then drizzle ½ of both the melted chocolate and strawberry puree on top

6. Pour remaining mixture into the container and drizzle remaining melted dark chocolate and strawberry puree on top

7. Use a butter knife or toothpick to swirl the chocolate and strawberry puree into the mixture (basically make a couple ‘Z’ shapes with the knife or toothpick)

8. Top with chopped dark chocolate chips if desired and place in freezer for at least 8 hours, preferably overnight

9. When ready to eat, remove from freezer and let thaw for ~20 minutes before spooning out

Notes

*Note : If using loaf pan, be sure to double up on seran wrap when transferring to the freezer to prevent freezer burn

• Prep Time: 20
• Cook Time: 60
• Category: Ice Cream
• Method: No-Churn
• Cuisine: American

Nutrition

• Serving Size: ½ cup
• Calories: 244
• Fat: 21
• Carbohydrates: 18
• Protein: 3

Keywords: No-Churn Ice Cream, Healthy Ice Cream, Paleo Ice Cream, Strawberry, Vegan

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