Instructions
Step 1: In a saucepan over medium heat, combine chopped strawberries and sugar. Cook for about 10 minutes, stirring occasionally, until strawberries break down and sauce thickens slightly. Let cool completely.
Step 2: In a large bowl, whip the heavy cream until stiff peaks form.
Step 3: In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and salt.
Step 4: Gently fold the whipped cream into the condensed milk mixture until smooth.
Step 5: Swirl in the cooled strawberry sauce, leaving some streaks for texture.
Step 6: Pour the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap and freeze for at least 6 hours or overnight.
Step 7: Scoop into bowls or cones, drizzle with chocolate sauce, and top with fresh strawberries.
Storage Information
Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for a few minutes before scooping for best texture.
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