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Strawberry-Chocolate Ice Cream

  • 15 m
  • 2 h 45 m
EatingWell Test Kitchen
“Chopped strawberries and cocoa nibs are a colorful addition to vanilla ice cream.”


    • 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


  • 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
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