It’s National Ice Cream Month! This homemade Chocolate Chip Ice Cream courtesy of Food52 makes for a delicious treat all month long – no ice cream maker required!

In a large bowl, whip 2 1/2 cups heavy whipping cream to stiff peaks using a whisk or hand mixer. Add 1 14-ounce can sweetened condensed milk, 3 tablespoons extra-virgin olive oil, and 1/2 teaspoon Kosher salt. Whisk until just incorporated – do not overmix.

Gently fold 1/2 cup cacao nibs and 100 grams grated milk chocolate into the whipped cream mixture. Pour mixture into a loaf tin and cover with parchment paper touching the ice cream to prevent freezer burn.

Freeze for 6 to 12 hours to desired consistency and enjoy.