No Churn Chocolate Almond Butter Ice Cream

level 1

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

Callebaut® ingredients

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 chocolate syrup	Add the condensed milk and chocolate syrup to the cream and fold through gently until fully combined
100g Callebaut - Finest Belgian Milk Chocolate - Recipe N° 823 4spoon(s) almond butter	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