Ingredients
Scale
- 500 ml whipping cream
- 400 ml condensed milk
- 1 tsp vanilla extract
- 200 g dark or milk chocolate
- 2 tbsp coconut oil or cocoa butter
Instructions
- Whip the Cream: Chill your mixing bowl and beaters for 15 minutes beforehand. Pour the whipping cream into the chilled bowl and whip on medium-high speed for 3-5 minutes, or until soft peaks form.
- Mix Condensed Milk and Vanilla: In a separate bowl, combine condensed milk and vanilla extract. Stir gently until smooth and fragrant.
- Combine and Fold: Add a spoonful of whipped cream into the condensed milk mixture to lighten it. Then gently fold the rest of the whipped cream in, using a spatula with a scooping motion to retain the airiness.
- Freeze the Ice Cream: Pour the mixture into a loaf tin or silicone mold. Smooth the top and press a layer of plastic wrap directly onto the surface. Freeze for at least 6 hours or overnight until fully set.
- Prepare the Chocolate Coating: Place chopped chocolate and coconut oil in a heatproof bowl. Melt using a double boiler or microwave in 30-second intervals, stirring in between until smooth. Let it cool slightly (not hot to the touch) before using.
- Shape and Dip: Once the ice cream is solid, scoop into balls or slice into bars. Dip each piece into the chocolate coating quickly and set onto parchment-lined baking sheet.
- Set and Serve: Refrigerate for 10-15 minutes until the chocolate shell is completely firm. Garnish with crushed nuts, sprinkles, or a pinch of sea salt if desired.
- Prep Time: 15 minutes