I know, I know. Why am I posting an ice cream recipe right before Christmas? First, ice cream is great ANY time of the year! Second, it’s the only thing that I can eat so I thought that I would create an ice cream recipe based on one of my favourite chocolates that are gifted a lot at Christmas! Terry’s Chocolate Oranges!

Doesn’t that look good?! Mmmmmm-mmmmm! I used to love those chocolate oranges, so much so that I just had to figure out how to still enjoy one. Or maybe two! lol I even got some Grand Marnier in my recipe! You know, for some extra pop! The Grand Marnier is optional though, just in case the kiddos are going to have some. The one thing that I like about adding a little alcohol to any no churn ice cream recipe – well except for the fact that I can have a little sip of some of my favourite booze lol – is that the alcohol seems to keep the ice cream creamy longer. I can only eat a tiny bit at a time so my ice cream sits in the freezer much longer than it will in any of yours.

Ingredients 

Cream Base 

• 2 cups of whipping cream
• 1 can of sweetened condensed milk
• 1/2 cup of unsweetened cocoa powder – you can use regular or dark
• 1 tsp of orange extract – or more to taste
• 2 Tbsp of Grand Marnier – optional

Fudge Ripple 

• 1 (or 2 giggle) Terry’s Chocolate Orange
• 2 Tbsp of whipping cream

Directions 

1. Break up the Terry’s Chocolate Orange and place in the microwave on high heat for 30 second increments until melted and smooth. You can also do this in a bowl over a pot of boiling water. Add 2 – 3 Tbsp of whipping cream to create a ganache. Set aside to cool completely.
2. In the meantime, combine the sweetened condensed milk, cocoa powder and orange extract. Stir until combined well.
3. In a bowl, whip up the whipping cream using a handheld mixer or stand mixer. Do this until stiff peaks form. About 5 minutes.
4. Gently fold in the sweetened condensed milk mixture. Place a layer in your loaf pan or container. Drop dollops of the cooled Terry’s Chocolate Orange ganache over your cream mixture. Using a knife, swirl the ganache through the cream mixture. Repeat until you have nothing left but make sure to end with your ganache.
5. Cover your pan or container and place in the freezer. Freeze for at least 4 to 6 hours before serving. Enjoy!

While I was writing this, I was thinking about how all of the stores put their holiday chocolates on sale after the holidays. Just think about what you could do with all of that chocolate! And it doesn’t have to only be Terry’s! You can buy them on sale and freeze them until your ready to create some ice cream. I’m thinking maybe York Peppermint Chocolates or After Eights! Oh, if I could eat chunks, I would be buying up all of the Turtles they have!!

Merry Christmas everyone and Happy Holidays!