Strawberry compote no-churn ice cream with a whiskey dark chocolate sauce


            For the strawberry compote

  • 16 oz. strawberries, sliced
  • 1/3 cup granulated sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey or 1 tablespoon honey + 1 tablespoon agave nectar
  • Juice of one lemon
  • 1 teaspoon water + 1 teaspoon corn starch (optional)

            For the ice cream-base

  • 2 cups heavy cream
  • 1 (14oz) can sweeten condensed milk
  • 2 tablespoons vanilla extract

            For the whiskey dark chocolate sauce – recipe adapted from here

  • 3/4 cup sugar
  • 1 1/2 tablespoons flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups milk
  • 2 tablespoons butter
  • 1 teaspoon whiskey
  • Pinch of salt



  1. For the strawberry compote. Get the recipe for that here
  2. For the ice cream base. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Add the heavy cream and mix on medium-high speed until stiff peaks form, about 7-8 minutes.
  3. Add the sweetened condensed milk and mix with a large wooden spoon or baking spatula until fully combined. Stir in the vanilla extract and chilled strawberry compote. Fold ingredients to combine. Transfer to a 9x5 loaf pan. Place in the freezer until set, about 6 hours.
  4. For the dark chocolate sauce. In a medium bowl, whisk together the sugar, flour, and cocoa powder until the mixture is lump free and evenly combined. Set aside.
  5. In a sauce pan over medium heat, warm the milk, butter, and whiskey until the butter completely melts. Whisking continuously, add the bowl of dry ingredients. Turn the heat up to high and whisk constantly for 6 minutes (no less and no more). Remove from the heat and add a pinch of salt. Allow to cool before serving. Take the ice cream cones and dip into the dark chocolate sauce. Allow cones to firm up in the freezer before adding the ice cream. Serve immediately.