No-Churn Chocolate Ice Cream

Ingredients

• 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 tablespoon coconut oil
• 1/2 cup chopped (75 grams) dark chocolate

Instructions

• 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.