Among her arsenal of dessert making skills, our very own Chef Michelle is also an ice cream whiz. After teaching the Plated team how to make their own ice cream in a variety of flavors, she came up with this no-churn method for easy home preparation. Riffing on a simply unbeatable flavor combination, we’re topping the homemade vanilla ice cream with decadent chocolate sauce and crunchy coconut flakes. Freezer? Check. Ice cream? Double check.
Whipping cream takes a bit of elbow grease, but it’ll be worth it–just keep going. Whisk vigorously! If you’re not using a wire whisk, expect this to take longer.
½ cup heavy cream
1 can condensed milk
1 ounce coconut flakes
1 packet coconut oil
2 ounces dark chocolate
1 parchment paper
1 aluminum tin
10″ medium nonstick pan
1. Prepare Ingredients
Trim parchment paper to match the size of the aluminum tin and set both aside.
2. Make Ice Cream Base
In a medium bowl, whisk heavy cream until thickened and stiff peaks form, about 3 minutes (see Recipe Tip). Add condensed milk and whisk gently to fully combine.
3. Freeze ice Cream
Add ice cream base to tin and spread in an even layer. Place trimmed parchment on top of ice cream, pressing to adhere. Transfer tin to a flat surface in freezer. Freeze ice cream base until thick and custard-like, 45-60 minutes.
4. Toast Coconut
While ice cream freezes, place coconut flakes in a medium nonstick pan over medium heat. Toast, stirring frequently, until flakes are golden, about 5 minutes. Set aside.
5. Make Chocolate Sauce
Place coconut oil in a small microwave safe bowl and microwave until just melted, about 30 seconds. Remove from microwave, add chocolate, and stir until smooth.
6. Plate Ice Cream
When ice cream has reached desired consistency, scoop into bowls. Pour over chocolate sauce and sprinkle with toasted coconut. Dig into your sensational sundae!