Strawberry-Chocolate Ice Cream

Strawberry-Chocolate Ice Cream

5 Reviews
From: EatingWell Magazine, July/August 2008

Chopped strawberries and cocoa nibs are a colorful addition to vanilla ice cream.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • 1 vanilla bean
  • ¾ cup fresh or frozen chopped strawberries
  • ¼ cup cocoa nibs, (see Note) or mini chocolate chips


  • Active

  • Ready In

  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Pour 1½ cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
  3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
  4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1½ cups milk. Cover and refrigerate until chilled, at least 2 hours.
  5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add strawberries and cocoa nibs (or chocolate chips) to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
  • Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week.
  • Equipment: Ice cream maker
  • Note: Cocoa nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate taste. Some brands of nibs are coarser than others. You can find them at large grocery stores, gourmet retailers or online at

Nutrition information

  • Serving size: ½ cup
  • Per serving: 234 calories; 4 g fat(2 g sat); 1 g fiber; 40 g carbohydrates; 9 g protein; 18 mcg folate; 80 mg cholesterol; 39 g sugars; 400 IU vitamin A; 9 mg vitamin C; 253 mg calcium; 0 mg iron; 95 mg sodium; 638 mg potassium
  • Nutrition Bonus: Calcium (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ low-fat milk, 2 other carbohydrate

Reviews 5

July 16, 2015
profile image
By: EatingWell User
it sounds delicious and my family will eat it to thankyou for the recipies on this sight
May 31, 2013
profile image
By: EatingWell User
Sugar I didn't make this. The amount of sugar in it makes my teeth hurt just thinking about it. Surely there is a better base than sweetened condensed milk. Cons: 40 g of carbs and you call this healthy?
August 29, 2010
profile image
By: EatingWell User
I didn't have condensed milk in the house so I googled a substitute. I used a recipe that called for 1 cup fat free powdered milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tbsp butter. It was all combined in a blender. It worked great. I also found a sugar free recipe that I haven't tried but I thought those that can't have sugar might want to try. Sugar Free Fat Free Sweetened Condensed Milk 1 1/3 cup Nonfat dry milk powder 1/2 cup water 1/2 cup splenda In glass measuring cup stir together milk powder & water till it's a paste. Cover and microwave on high for 45 seconds or until hot but not boiling. Stir in Splenda. Cover and store in fridge. Chill at least 2 hrs before using. Keeps for 2 weeks and makes 12 oz
June 24, 2010
profile image
By: EatingWell User
I sounds wonderful but both my husband and I are diabetic so, with the sweetened condensed milk, it would not be for us. Also, I wish all of the recipes would include the amount of sugar. Also, the comments from "Anonymous" above apply to us!
June 22, 2010
profile image
By: EatingWell User
I was so hoping for something that wasn't an entire meal's worth of carbs for someone who is overweight and prediabetic. But 40 carbs in 1/2 c. is still off-limits. Ice cream is the hardest thing to give up, and apparently stevia won't work to make it, alas. Thanks for this, nonetheless.
More Reviews