Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup chocolate syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate, finely chopped (optional)
  • 1 cup fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice

Instructions:

  1. In a medium saucepan, whisk together the cream, milk, sugar, and cocoa powder.
  2. Heat over medium heat until the mixture is steaming but not boiling, stirring constantly.
  3. Remove from heat; stir in the chocolate syrup and vanilla extract until fully combined.
  4. Fold in finely chopped chocolate until melted and smooth (if using).
  5. Allow the mixture to cool slightly, then refrigerate for at least 1 hour (or until cold).
  6. In a mixing bowl, combine chopped strawberries, sugar, and lemon juice. Let it sit for about 15-20 minutes to draw out the juices.
  7. Optionally, puree mixture in a blender for a smooth swirl or keep it chunky for texture.
  8. Pour the chilled chocolate base into the ice cream maker and churn according to manufacturers instructions until it reaches a soft-serve consistency.
  9. Layer the churned chocolate ice cream and strawberry mixture in a freezer-safe container, gently folding to create swirls.
  10. Freeze the ice cream for at least 4 hours or until firm.