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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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
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!
