Ingredients
For the Vanilla Base:
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz/397 g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 pinch salt
For the Chocolate Swirl:
- ½ cup chocolate hazelnut spread or melted semi-sweet chocolate
- 2 tablespoons warm heavy cream (if using melted chocolate)
Instructions
- In a large mixing bowl, whip the cold heavy cream until stiff peaks form using an electric mixer.
- In another bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.
- Gently fold the whipped cream into the condensed milk mixture using a spatula. Mix carefully to keep the mixture light and airy.
- If using melted chocolate, stir it together with the warm cream until smooth. If using chocolate hazelnut spread, warm it slightly so it’s easy to drizzle.
- Spoon one-third of the vanilla mixture into a freezer-safe container. Drizzle some chocolate over the top.
- Repeat the layers until all of the vanilla mixture and chocolate have been used.
- Insert a butter knife or skewer into the mixture and gently swirl a few times to create a marbled effect. Avoid overmixing so the swirls remain distinct.
- Cover the container tightly with a lid or plastic wrap.
- Freeze for at least 6–8 hours, or overnight, until completely firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in bowls, cones, or alongside brownies, waffles, or fresh berries.
