Silky, strawberry-forward ice cream wrapped in a delicate, crackling chocolate shell — a polished dessert that looks as if it came from a pâtisserie, yet comes together at home without an ice cream maker. With just four core ingredients and a little patience, you can keep a refined treat tucked away in the freezer for yourself or for company.
Ingredients
- Chocolate — 7–10 oz (200–300 g)
- Fresh strawberries — 9 oz (250 g)
- Cold heavy cream, at least 33% — 14 oz (400 g)
- Sweetened condensed milk — 9 oz (250 g)
Step-by-Step Recipe
- Prepare the chocolate shell: melt the chocolate over a double boiler or in short bursts in the microwave, 20–30 seconds at a time, stirring between each round. Brush a thin layer of chocolate along the sides of elongated molds or tubes and chill until set. If needed, add a second coat for extra strength.
- Make the strawberry purée: wash and dry the berries, remove the stems, then blend with an immersion blender until perfectly smooth.
- Whip the cream: whip the cold heavy cream with a mixer until firm peaks form.
- Combine the base: gently fold in the sweetened condensed milk, then the strawberry purée, using a spatula until the mixture is smooth and airy.
- Fill the chocolate tubes: transfer the cream to a piping bag and fill the prepared shells to the top, taking care not to leave air pockets.
- Seal the ends, if necessary, with a thin strip of melted chocolate, then freeze for at least 4–6 hours until fully set.
- To serve: let the dessert sit at room temperature for 2–3 minutes, then unmold carefully. Finish with extra chocolate shavings or freeze-dried strawberries, if you like.
Nutritional Value per Serving
| Calories | 435 kcal |
|---|---|
| Protein | 6 g |
| Fat | 29 g |
| Carbohydrates | 36 g |
| Sugars | 29 g |
| Fiber | 4 g |
| Sodium | 60 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Choosing the chocolate: the higher the cocoa percentage, the snappier and less sweet the shell will be. For a sweeter version, use milk chocolate.
- No special molds: roll parchment into tight tubes, secure with tape, brush the inside with chocolate, and chill until set.
- Texture: to keep the mixture light, fold the purée and condensed milk into the cream with a spatula, not a mixer.
- Flavor and aroma: add a pinch of vanilla or a drop of strawberry extract for a brighter finish.
- Sweetness: if you use very sweet milk chocolate, you can reduce the condensed milk by 1–2 tbsp (20–30 g).
Storage
Store the dessert in an airtight container in the freezer for up to 1–2 months. To prevent the chocolate from turning dull, avoid temperature swings and wrap each tube tightly in parchment or a freezer bag.
FAQ
Can I replace the sweetened condensed milk?
Yes. Unsweetened condensed milk or coconut condensed milk will work. You can also use 1 1/4–1 1/2 cups (150–180 g) powdered sugar and 1 tsp vanilla, adjusting the sweetness to taste.
What if I don’t have elongated bags or molds?
Roll sturdy parchment into tight tubes, secure with tape, and brush the inside with chocolate. Silicone molds for éclairs, cannoli, or mini ice cream bars also work well.
How do I keep the chocolate shell from peeling away?
Apply 1–2 thin coats of chocolate, chill well between layers, and fill completely without air pockets. Before unmolding, let the dessert stand for 2–3 minutes.