No-Churn Chocolate Ice Cream 
Serves: 4 to 6
Prep Time: 8 Hours
Ingredients:
Chocolate ice cream
3/4 cup sweetened condensed milk
1/4 cup liqueur of choice (see author notes)
1/3 cup plus 1 tablespoon Dutch-process cocoa powder, sifted
1/2 teaspoon kosher salt
1 cup heavy cream, super cold
Chocolate shell
2 tablespoons coconut oil
1/2 cup chopped (75 grams) dark chocolate
Directions:
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 into the cocoa mixture. Pour the mixture into 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.
Step 3
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.
Notes:
The presence of liqueur in this dessert prevents it from fully solidifying, leaving us with a delightful soft serve. You will be able to taste the liqueur you are using, so feel free to play around—you could use Cointreau, sambuca, pistachio liqueur, coffee liqueur, raspberry liqueur, and the list goes on and on. If you want to skip the alcohol in this, the recipe will work without it as well. The ice cream will be firmer when pulled out of the freezer, so give it a few minutes at room temperature before scooping.
Recipe courtesy of Food52.com
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