No-Churn Chocolate Ice Cream by Carolina Gelen - Recipe Print View

Step 1

Whisk the sweetened condensed milk, liqueur, cocoa powder, and salt in a bowl until combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold all the whipped cream in the cocoa mixture. Pour the mixture in a container and let it freeze overnight. Serve it as soon as you pull it out of the freezer—it will be nice and scoopable. Bonus points if you serve it in a frozen bowl. Don’t let it sit at room temperature for too long, it will start melting fast. For the chocolate shell sauce, simply melt the coconut oil and chocolate in a bowl, in the microwave or over a bain marie. Whisk to combine, then pour it over the ice cream and watch it harden.