No-Churn Chocolate Chip Ice Cream

I’ll use chocolate chips in cookies, cakes, all the baked goods. But in ice cream? No, thanks. The texture just isn’t satisfying. This recipe is my improvement—a chocolate chip ice cream without the literal chocolate chips (aka morsels). Instead, I decided to use nature’s chocolate chips: cacao nibs. Cacao nibs are tiny bits of dried cacao beans that have a crunchy texture and a pleasantly deep, bitter taste. It’s a beautiful contrast against the silky ice cream, that, by the way, doesn’t require any churning. (Thanks to the magical two-ingredient combo of sweetened condensed milk and freshly whipped cream.) And for some actual chocolate: thinly shaved milk chocolate. Because the chocolate is broken into slivers and shards—similar to Italian stracciatella—it will melt in your mouth right away.

Another key element to this ice cream is extra-virgin olive oil: it not only adds fat and richness to our ice cream that’ll preserve its creamy, soft and scoopable texture, it also brings a beautiful floral undertone that perfectly complements the chocolate. And don't worry, the olive oil will not make the ice cream taste like salad dressing.