Chocolate EVOO Ice Cream
If you have not tried this recipe before (in one of its many versions) then you are in for a scoopable treat! It is really fantastic for a quick ice cream that you only thought of in the morning to be served that same evening. Get it happening my friends. The Whole Scoop has done it again. No churner required.
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Need
- 200 Grams chocolate dark callets BUY
- 1 Tin sweetened condensed milk
- 90 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon vanilla bean paste BUY
- 600 Grams cream BUY
Do
- 1
Place chocolate into the Thermomix bowl. Melt 7 minutes/40/speed 1. Scrape bowl occasionally to ensure chocolate is beneath the blades.
- 2
Add condensed milk, EVOO and vanilla and blend 20 sec/speed 6. Scrape bowl and repeat. Set aside.
- 3
Without cleaning the bowl, place cream into bowl and whip 15-30 sec/Butterfly/speed 4 or until the cream is holding soft peaks.
- 4
Remove the Butterfly and place the milk mixture back into the bowl and blend 3 sec/speed 6.
- 5
Fold through with a spatula and pour into your Ice Cream Churner.
- 6
Alternatively, if you don't have a churner, pour mixture directly into an insulated container and freeze for at least 4 hours.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
