Recipe courtesy of Ree Drummond
Easy Chocolate Orange Ice Cream
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- Level: Easy
- Total: 6 hr 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 619
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 1 g
- Sugar
- 45 g
- Protein
- 11 g
- Cholesterol
- 127 mg
- Sodium
- 418 mg
This is a no-churn ice cream, which removes a lot of the hard work from the usual process. You can switch in any flavor combos you like, but here Ree has mixed chocolate, orange and vanilla, and added a delicious crunch using broken waffle shells.
- Level: Easy
- Total: 6 hr 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 619
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 1 g
- Sugar
- 45 g
- Protein
- 11 g
- Cholesterol
- 127 mg
- Sodium
- 418 mg
Ingredients
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Directions
- Beat the condensed milk, mascarpone, vanilla and orange zest together until smooth, then set aside.
- Whip the cream just until stiff peaks form. Fold half of the cream into the condensed milk mixture to lighten it, then fold in the rest.
- Add a third of the cream mixture to a loaf pan, then drizzle 2 tablespoons chocolate sauce on top. Swirl the sauce with a skewer or similar, then add 1/4 cup mini chocolate chips and one broken waffle shell. Repeat twice more, finishing the top layer with two broken waffle shells. Cover in plastic wrap and freeze for 5 to 6 hours. Scoop and serve in bowls.
