Kirsten Tibballs’ No-Churn Ice Cream

Cooking Directions

• Firstly, make the chocolate sauce by boiling the cream and vanilla and pour over the chocolate placed in a bowl whisk until the chocolate has melted. Allow to cool.
• Then to make the ice cream base, open the condensed milk and transfer into the bowl of a stand mixer. Add the fresh cream and vanilla and place the bowl onto a stand mixer fitted with a whisk attachment. Whisk until soft peaks form and remove from the mixer.
• Take the cooled chocolate sauce and fold it through the ice cream. Place the mixture into individual moulds and freeze.
• If you have left over place it in a container and store in the freezer.
• For the chocolate coating, in a saucepan, boil the cream and vanilla and pour over the chocolate placed in a bowl, whisking until the chocolate has melted.
• Allow to cool slightly.
• Once the ice creams are frozen, dip them in the remaining chocolate sauce and sprinkle with roasted nuts.