Chocolate Vanilla Swirl Ice-cream
Description
Summer months mean ice cream time, and I love making this super easy, no-churn ice cream. This recipe is one of my family’s favorites, and it barely lasts two days in my house. I usually add the tiniest of pinches of xanthan gum to stabilize this ice cream, and it makes the ice cream so creamy.
Ingredients
Chocolate ganache
Method
Ice cream
- In a large bowl, add the cream and whip it on high till the cream starts to thicken.
- At this stage, add the salt and xanthan gum and whip till stiff peaks form.
- Next, add the condensed milk and vanilla extract and gently fold everything together till well combined.
- Pour a third of ganache into a freezer-safe container (I used a metal loaf tin).
- Pour half the ice cream mix into the container. Pour another 1/3rd of ganache on top of the ice cream mix.
- Pour the remaining half of the ice cream mix, followed by the remaining ganache on top. Now take a clean knife and swirl it around in the ice cream and ganache layers to create a marbling effect.
- Store in the freezer till the ice cream sets (it will take approximately 8 hours).
Chocolate ganache
- Add the heavy whipping cream to a container and microwave for 2 minutes.
- Add the chocolate to another bowl.
- Pour the hot cream over the chocolate and let the mix rest for 2 minutes.
- Mix the cream and chocolate till the mixture looks smooth and shiny. Let the ganache cool down for approximately an hour before using.
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