No Churn Chocolate Almond Butter Ice Cream

In a large bowl beat the double cream with a whisk until soft peaks form

Add the condensed milk and chocolate syrup to the cream and fold through gently until fully combined

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