Instructions

1. 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.
2. 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. 
3. 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.
4. 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.
5. Keep frozen for up to 1 week.