Homemade Vanilla-Chocolate-Strawberry Ice Cream Without Ice Cream Maker
A delightful three-flavor homemade ice cream featuring classic vanilla, rich chocolate, and fruity strawberry layers—all made without an ice cream maker.
Equipment
Ingredients
Vanilla Ice Cream
heavy cream 35% (cold)
550 g
sweetened condensed milk (cold)
300 g
vanilla extract
1 tsp
Chocolate Ice Cream
dark chocolate 55% (chopped)
100 g
heavy cream 35%
100 g
vanilla ice cream base
250 g
Strawberry Ice Cream
strawberry jam
100 g
red food coloring paste
0.125 tsp
vanilla ice cream base
250 g
For Serving
petit beurre biscuits
10 pcs
Instructions
Prepare vanilla ice cream base
Pour the heavy cream, sweetened condensed milk, and vanilla extract into the stand mixer bowl. Whip on high speed with the whisk attachment for 4-5 minutes until the mixture becomes light and fluffy like a soft whipped cream.
Divide vanilla base
Transfer 1/3 of the whipped mixture (250 g) to one bowl, another 1/3 to a second bowl, and leave the remaining 1/3 in the mixer bowl.
Prepare chocolate ganache
Finely chop the dark chocolate and place in a bowl. Add the heavy cream, cover with plastic wrap, and microwave for 1 minute at 800W until the chocolate begins to melt.
Finish chocolate ganache
Remove from microwave and stir with a spoon until the chocolate is completely melted and the mixture is smooth. Let cool for about 10 minutes.
Incorporate chocolate into vanilla base
Transfer the ganache to the mixer bowl with the remaining vanilla base. Whip on high speed for a few seconds until incorporated. Remove bowl and fold gently with a silicone spatula.
Prepare strawberry mixture
In a bowl, combine the strawberry jam and red food coloring paste. Stir until uniform.
Create strawberry ice cream
Add the strawberry mixture to one of the bowls with vanilla base. Gently fold with a silicone spatula until you have a uniform pink mixture.
Assemble the ice cream
Transfer the three mixtures (vanilla, chocolate, strawberry) side by side into a 10x30 cm metal loaf pan. Tap the pan on the counter to settle the mixture. Cover with plastic wrap.
Freeze the ice cream
Place the covered pan in the freezer for at least 4-5 hours, ideally 6-8 hours, until completely frozen.
Serve
Remove the pan from the freezer. Scoop the ice cream into bowls and serve with petit beurre biscuits on the side.
Original recipe
Storage
Store covered in freezer. Let soften 2-3 minutes at room temperature before scooping. Best consumed within 2 weeks.
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