Homemade Chocolate-Covered Strawberry Ice Cream

With Valentine’s Day right around the corner, this homemade chocolate-covered strawberry ice cream is a sweet, creamy treat. While heart-shaped chocolates are a popular choice this time of year, homemade ice cream is a hands-on activity (plus a delicious dairy treat) you can try with your students and/or family!


– Stand or hand mixer (for no-churn ice cream recipe)

– Ice cream maker (for churned ice cream recipe)

– Freezer safe air-tight storage container or ice cream tub

– Bowls to serve the ice cream


– 1 1/2 cup fresh strawberries

– 1 can (14 ounces) sweetened condensed milk (no-churned ice cream only)

– 2/3 cup granulated sugar

– 1/8 teaspoon salt

– 1 1/2 cups heavy cream

– 3/4 cup 2% milk (churned ice cream only)

– 1 1/2 teaspoons pure vanilla extract

– 1/2 cup mini semi-sweet chocolate chips

– Festive sprinkles or topping(s) of choice

Directions (No-Churn)

1. Rinse strawberries with cool water, cut off the stems and then process them in a food processor to finely chop. For larger strawberry chunks, hand slice the strawberries, or pulse for 5 seconds in a food processor. If you want the strawberry flavor without any chucks or pieces, puree to a liquid consistency in a food processor. Set aside.

2. In a medium bowl, whisk the condensed milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream, vanilla and strawberries. Whip to a hard-peak consistency.

3. Stir in the mini chocolate chips once it reaches a hard-peak consistency.

4. Transfer the ice cream into a freezer-safe air-tight container, ice cream tub or pan. Spread to distribute the ice cream evenly in the container. 5. Freeze the ice cream for at least 2 hours before serving. For a harder consistency, allow to set overnight.