Ingredients:

  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) chocolate syrup
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon lemon juice
  • Whipped cream
  • Chocolate shavings
  • Whole strawberries

Instructions:

  1. Combine sliced strawberries, sugar, and lemon juice in a bowl. Let macerate for 15 minutes to release juices; blend until smooth.
  2. In a saucepan over medium heat, whisk together heavy cream, whole milk, sugar, cocoa powder, vanilla extract, and salt. Heat until sugar dissolves and mixture is warm, but do not boil.
  3. Remove from heat, stir in chocolate syrup. Transfer to a mixing bowl, cover, and chill in the refrigerator for at least 30 minutes.
  4. Pour the chilled base into the ice cream maker and churn according to manufacturers instructions until it reaches a soft-serve consistency.
  5. In an airtight container, layer the churned chocolate ice cream and strawberry swirl, gently swirling them together. Freeze for at least 2 hours to harden.
  6. Scoop into bowls, and top with whipped cream, chocolate shavings, or fresh strawberries as desired.