I’ve definitely talked about this before, but I think the most underrated flavor combination is chocolate orange. I simply cannot get enough of it. And I’ll eat it in any form: bars, brownies, cake, cookies… and now ice cream!
And especially in the world of Christmas flavors, I think it does not get enough attention. Chocolate and peppermint get all the attention. Do you see chocolate orange in anything other than smash oranges?? Does Starbucks even have any chocolate orange flavor? That’s an oversight! It’s an untapped market! Think of all the people who don’t like chocolate peppermint??
Perhaps my love of chocolate orange began at my grandparents’ house. My grandma always kept a candy bowl on their coffee table, that my siblings and I of course loved to take some candy from. My favorite treat she would fill them with were these chocolate orange candies from Trader Joe’s. They have a sort of chewy orange jelly center and are covered in chocolate. A perfect candy. And so unlike any other candies out there! I was probably 18 by the time I figured out they were sold at Trader Joe’s, and not magically acquired by a Secret Grandma Candy Supplier.
So just see all the opportunities to serve the chocolate orange contingent that just aren’t being served?? I want a chocolate orange revolution. Put it in everything!
Until this chocolate orange takeover happens, I guess I’ll have to just keep making my own chocolate orange treats. Such a struggle. What a burden.
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PinIngredients
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract or vanilla paste
Zest of 1 orange
1/4 teaspoon kosher salt
2 ounces cream cheese, softened to room temperature
2 cups heavy cream
5 ounces chocolate chips
1 tablespoon coconut oil
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl. Add the heavy cream and whip on medium high until stiff peaks form. Add in vanilla extract, salt, and orange zest, and whip briefly until incorporated.
- Spoon a third of the condensed milk into the whipped cream and use a rubber spatula to fold to combine. Add another third of the whipped cream to the condensed milk mixture and continue folding. Add the final third and fold to combine.
- Spoon into a 9×5-inch loaf pan or another Tupperware, smooth out the top, cover in parchment paper (to avoid freezer burn), and freeze for about 3 hours.
- Melt the chocolate chips and coconut oil together until smooth. When the ice cream is just starting to firm up (about 3 hours), take out of the freezer and drizzle the chocolate in and fold/swirl it in. Then smooth out the top again. Then keep freezing for 3 more hours or overnight, until totally firm.
- Keep frozen for up to 1 week.