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No-churn strawberry ice cream with chocolate chunks

Chocolate and strawberry flavour in every cool and creamy taste
Prep Time30 mins
Freezing time6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Frappe with ice cream, ice cream, Mia Kouppa dessert, Mia Kouppa ice cream, No churn strawberry ice cream, Strawberry and chocolate ice cream, Strawberry ice cream
Author: Mia Kouppa


  • stand mixer or hand mixer


  • 2 cups heavy whipping cream chilled
  • 14 oz can of sweetened condensed milk, chilled about 1 3/4 cups
  • 1 teaspoon sugar
  • 1 lb fresh strawberries, washed and stem removed 454 grams
  • 85 grams dark chocolate bar, cut into chunks


  • Place your strawberries into a large bowl and use a fork or a potato masher to mash the berries. Mash them until you have reached your desired consistency. You can mash them completely, or leave a few small pieces intact. Stir in the sweetened condensed milk and set aside.
  • Pour the chilled whipping cream into the bowl of your stand mixer and using the whisk attachment, mix until stiff peaks form. This will take about 5 minutes. Half way through the mixing, add the sugar. Be careful not to over mix.
  • Add the whipped cream to the strawberry mixture and fold everything together using a rubber spatula.
  • Gently fold in your chocolate chunks.
  • Pour into a loaf pan. We used a 5 X 11 inch loaf pan.
  • Cover with plastic wrap so that the plastic actually touches the surface of the mixture; this will eliminate ice crystals from forming on the top of your ice cream. As an extra precaution against ice crystals we also place the plastic covered loaf pan in an extra large freezer bag. Place your loaf pan in the freezer.
  • Freeze for about 6 hours, or overnight.
  • Scoop and enjoy!


You can use frozen strawberries.  You just need to thaw them for about 10 minutes before hand.  Drain the excess juices, and water prior to mashing.
You might have to thaw the ice cream at room temperature for about 10-15 minutes before scooping.