So, I was definitely one of the weirder children when I was growing up. While everyone in my class was ordering chocolate or vanilla ice cream, I was the girl begging for mint chocolate chip or strawberry.
What can I say? I’ve always been one to break the mold when it comes to food.
My friends would always look at me like I was the weirdo because I never wanted to simply enjoy one of the classic options, without any add-ins or extra flavoring. They thought I was nuts, but I thought I was a genius because that berry flavor was so different.
To each their own, I suppose.
Strawberry ice cream reminds me of summer days spent out of school, hanging out by the ice cream shop with my best friends.
I was lucky enough to have friends who were just as obsessed with the frozen dessert as I was. It was practically a daily tradition for us.
We would spend our afternoons in hot and humid Kansas City, sitting on the curb with our cones of goodness, giggling about boys or chatting about our last swim meet.
The flavor of strawberry ice cream instantly comes to my mouth anytime I think about those summer days.
It was that creamy berry flavor that would make me so happy, and to this day, it’s a flavor that I will seek out whenever I can.
It’s kind of a shame that a lot of the upscale ice cream shops don’t make the most of that strawberry flavor anymore.
Well, now you don’t have to even worry about leaving home to enjoy that flavor from childhood in a whole new way.
The base of this recipe is flavored with a fresh strawberry puree, which makes the flavor truly jump off the spoon and dance along your taste buds. But this version has gotten an upgrade.
The nuttiness of the walnut chunks provides even more texture, and the shredded coconut gives a warm, tropical sweetness to the flavor that is truly unexpected.
You feel like you are eating a gourmet quart of frozen indulgence, without even having to go to the store.
Personally, I love to eat this straight out of the container. Of course, since that’s kind of frowned upon (particularly by my husband, who would occasionally like a bite… I’m not the best sharer, I admit), I usually dish out a few scoops into a bowl.
However, if you want to head outside, I recommend loading up a couple of scoops into your favorite cone, whether it’s waffle or sugar.
You can even use this recipe in lieu of plain vanilla or chocolate for a homemade ice cream or icebox cakes to give the recipe a new spin.
There are so many reasons to make this recipe, but my primary goal is to reinvigorate your taste buds with a flavor that harkens back to your younger days. Isn’t that what the magic of food is all about?Print
It’s time to go back to the good old days with this rich, creamy, and indulgent strawberry walnut chocolate chunk ice cream recipe. Grab a spoon and dig in.
- 3 cups strawberries, tops removed (about 16 ounces)
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts
- 1/3–1/2 cup chopped dark chocolate (or chips)
- 1/3–1/2 cup shredded unsweetened coconut (optional)
- Add strawberries to a blender or food processor. Puree until the mixture is smooth and no big chunks remain. You should have 1 cup of pureed strawberries total. Set aside.
- Add 1/2 cup sugar, milk, and heavy cream to a medium saucepan. Cook over medium heat until mixture comes to a rolling simmer.
- In a separate medium bowl, whisk together egg yolks and remaining sugar until combined. Add approximately 1/4 cup of the hot milk mixture to the egg mixture, whisking as you slowly pour it in. Continue to add the milk mixture ¼ cup at a time, whisking constantly.
- Transfer the egg and milk mixture back to the saucepan. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
- Remove from heat. Stir in vanilla extract and strawberry puree.
- Add custard to a large bowl and cover with plastic wrap. Chill until the custard is cold, about 2 hours.
- Add mixture to ice cream maker and churn according to manufacturer’s instructions.
- During the last 5 minutes of churning, add walnuts, chocolate, and coconut.
- Transfer ice cream to an airtight container. Chill in the freezer for about 4 hours.
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert
Keywords: ice cream, strawberry, walnut, chocolate, frozen dessert
Cooking by the Numbers…
Step 1 – Prep and Measure Ingredients
Remove the tops from all the strawberries.
Separate out 3 egg yolks into a small bowl. Save the whites for another use, like making meringue.
Chop enough walnuts until you have 1/2 cup total.
Chop enough dark chocolate, or measure out enough chips, until you have 1/3 to 1/2 cup total. The amount that you choose to use here depends on how much chocolate you like.
Measure out all of the remaining ingredients as listed on the ingredients list.
The coconut is optional, but I love including it for added texture and flavor.
Step 2 – Make Puree
You will end up with 1 cup pureed strawberries. Set aside.
Step 3 – Make Base
In a medium saucepan, stir to combine 1/2 cup granulated sugar, milk, and heavy cream over medium heat. Bring to a rolling simmer, cooking for about 2 to 3 minutes until the sugar is completely dissolved. Be sure to stir frequently, keeping an eye on it to make sure it doesn’t scald.
In a medium bowl, whisk together the egg yolks and remaining sugar. Slowly pour in 1/4 cup of the hot milk mixture, whisking constantly until combined. Repeat two more times, slowly adding ¼ cup at a time and whisking until combined.
Return the egg mixture back to the saucepan. Cook over medium-low heat, stirring constantly. When the mixture coats the back of a spoon, remove from heat. This will take about 5 minutes.
Stir in vanilla extract and strawberry puree until combined.
Step 4 – Chill
Pour ice cream base into a large bowl and cover with plastic wrap. Chill in the refrigerator for about 2 hours, until cold.
Step 5 – Make Ice Cream
Add the ice cream base to your ice cream maker. Make ice cream according to the manufacturer’s instructions.
In the last 5 minutes of churning, add the walnuts, chocolate, and coconut.
Step 6 – Chill
Transfer to an airtight container.
Chill in the freezer for about 4 hours before serving.
Many Mix-In Options
As you can see listed in the ingredients, there are dark chocolate chunks, walnuts, and shredded coconut that you can add to this ice cream.
However, if you want to mix things up, you can swap out dark chocolate chunks for white chocolate if you want a little added sweetness. I generally recommend unsweetened coconut for the ice cream, but again, you can substitute sweetened shredded coconut if that’s what you prefer.
For more ice cream recipes to cool off with, check out the recipes below:
- Chocolate Rum Raisin
- Cherry Chocolate Chip
- Stracciatella Ice Milk
- Rhubarb Swirl
- 3-Ingredient Vanilla
- Dairy-Free Chocolate Cherry
And if you’re looking for ice cream to serve during the cooler fall months, we have a pumpkin cinnamon ice cream that’s delicious and festive!
Did you eat strawberry ice cream as a child? Tell us in the comments below, and be sure to rate the recipe once you try it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on August 10, 2012. Last updated: October 6, 2019 at 10:53 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.