No-churn Chocolate Ice Cream Recipe by Philip Khoury

Ingredients

175g dark chocolate, with at least 66% cocoa solids, chopped or callets (chips)
20g extra virgin olive oil
250g oat or soy milk, at room temperature
80g caster (superfine) sugar
100g glucose (light corn) syrup
1 tsp vanilla bean paste
1/3 tsp sea salt, crushed

Method

Melt the chocolate and olive oil in a microwave-safe bowl in the microwave in 30-second bursts, stirring in between, or in a heatproof or stainless-steel bowl set over a pan filled with 1 cm simmering water, stirring until melted, then remove from the heat.

Add the melted chocolate to a blender with the remaining ingredients and blend very well for 1 minute. When you dip a spoon into the mixture and hold it up to the light you should see a glossy light reflection. If you can see oily streaks you need to blend more. You can also use an immersion stick blender in a large jug or bowl.

Pour the mixture into a large shallow dish and press cling film (plastic wrap) over the surface, then leave to chill in the refrigerator for 4 hours, or until it reaches 5 C (41 F) on a thermometer.

Chill the bowl of your stand mixer, then whip the chilled mixture with a whisk attachment on medium speed, starting for about 3 minutes, but up to 5–6 minutes until the mixture is fluffy and thick. Pour into a 900 g loaf tin (pan) or container and freeze for 6 hours, or overnight.

You may want to leave your container at room temperature for just a couple of minutes to soften before scooping and serving.

Credits: A New Way to Bake by Philip Khoury. Published by Hardie Grant Books, available in stores from the 6th September, RRP $55.00.

Photo Credits: Photography by Matt Russell.