No Churn Chocolate Almond Butter Ice Cream

This no churn homemade ice cream is creamy and delicious, packed full of tasty milk chocolate and swirls of almond butter.

Recipe

Created by

ingredients	preparation
500ml double cream (48%)	In a large bowl beat the double cream with a whisk until soft peaks form
397g condensed milk 280g	Add the condensed milk and chocolate syrup to the cream and fold through gently until fully combined
100g 823NV 4spoon(s)	Fold through the Callebaut® 823 Milk Chocolate Callets and add almond butter and swirl gently through the mix to create patterns
Transfer the ice cream mixture in to a freezer container or Tupperware, then cover and freeze for 5 hours before serving