No-Churn Chocolate Ice Cream
Ingredients
The ice cream base
-
2
cups
heavy whipping cream
-
¾
cup
chopped Greek Ion chocolate (or milk chocolate chips)
-
14
oz
sweetened condensed milk
-
⅓
cup
cocoa powder
-
¾
tsp
espresso powder
-
1½
tsp
vanilla extract
-
¼
tsp
salt
-
2
tbsp
olive oil (divided)
For garnish
-
to taste
salt
-
to taste
chocolate shavings
-
to taste
more olive oil
Instructions
- Line a loaf pan with parchment paper.
- Whip the heavy cream to soft-medium stiff peaks and set aside.
- Melt the chocolate and mix it with sweetened condensed milk, cocoa powder, espresso powder, vanilla extract, and salt until combined.
- Fold in 1 cup of the whipped cream into the chocolate mixture.
- Pour the chocolate mixture into the whipped cream and gently fold together.
- Pour half of the mixture into the loaf pan, drizzle with 1 tbsp olive oil, and swirl with a toothpick.
- Add the remaining mixture and top with another tbsp of olive oil, swirling again.
- Cover with plastic wrap and freeze for at least 8 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
407
Total fat
25.1g
Total carbohydrates
44g
Total protein
6.9g
Sodium
144.5mg
Cholesterol
50.8mg
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