No-Churn Chocolate Ice Cream Recipe 🍦

2 servings

⅔ cups heavy whipping cream

¼ cup chopped Greek Ion chocolate (or milk chocolate chips)

4 ⅔ oz sweetened condensed milk (about 1 3/4 cups)

⅕ cup cocoa powder

¼ tsp espresso powder

½ tsp vanilla extract or vanilla bean paste

⅕ tsp salt

⅔ tbsp olive oil, divided

Garnish with salt, chocolate shavings, more olive oil

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Line a loaf pan with parchment paper.
In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside.
Melt the chocolate on the stove top on low or in the microwave stirring in between until melted. In a medium bowl mix together the melted chocolate, sweetened condensed milk, cocoa powder, espresso powder, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine.
Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp olive oil and use a toothpick to gently swirl it into the mixture. Pour in the remaining ice cream mixture and top with 1 tbsp olive oil and again use a toothpick to swirl it into the mixture.
Cover tightly with plastic wrap and freez for at least 8 hours or overnight before serving topped with chocolate shavings, a pinch of salt and drizzle of olive oil.