No-Churn Chocolate Chip Ice Cream

Ingredients

• 2 1/2 cup heavy cream
• 1 (14-ounce) can sweetened condensed milk
• 3 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 cup (60 grams) cacao nibs
• 100 gram milk chocolate, grated or shaved with a peeler

Directions

• In a large bowl, using a whisk or hand mixer, whip the heavy cream to stiff peaks.
• Add the condensed milk, olive oil, and salt. Whisk just until incorporated (err on the side of undermixing versus overmixing).
• Gently fold the chocolate and cocoa nibs in the whipped cream mixture, pour the mixture in a loaf tin or a couple of quart containers. Cover the ice cream with parchment paper (touching the ice cream) to prevent freezer burn.
• Freeze for 6 to 12 hours.