No-churn chocolate covered strawberry ice cream

1. Whip the cream until light, fluffy, and stiff peaks form.
2. Gradually fold in the condensed milk until combined. Pour in vanilla, strawberry puree, and pinch of salt and stir again.
3. Pour into a loaf pan and put into the freezer.
4. Add the chocolate chips, evaporated milk, and sugar to a pan over medium heat. Stir continuously until it reaches a low boil. Continue to stir and leave on a low boil for 2-3 minutes.
5. Remove from heat, and stir in butter, vanilla, and salt.
6. Let the fudge sit to cool — you want it to be cooled enough that’s it’s not steaming, and is just warm to the touch so it doesn’t melt the ice cream too much.
7. Remove the ice cream from the freezer, add a few dollops of fudge on top, and swirl together. You’ll have some leftover for snack & serving. Freeze again for a few more hours.