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No-Churn Ice Cream

No-Churn Ice Cream with Chocolate Coconut Sauce

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Among her arsenal of dessert-making skills, 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.
Serving size
Prep & cook time
Cooking Skill
  • Calories 670
  • Protein 8g
  • Total Carb 42g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • heavy cream
    • 1/2 cup
    • heavy cream
  • 3.5-ounce can condensed milk
    • 1
    • 3.5-ounce can condensed milk
  • coconut flakes
    • 1 ounce
    • coconut flakes
  • coconut oil
    • 1 packet
    • coconut oil
  • dark chocolate
    • 2 ounces
    • dark chocolate
  • aluminum tin
    • 1
    • aluminum tin
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • 10" medium nonstick pan


Cooking Steps

  1. Prepare Tin

    Prepare Tin

    Reshape aluminum tin if bent. Trim parchment paper to match the size of the tin and set both aside, keeping separate.

  2. Make Ice Cream Base

    Make Ice Cream Base

    In a medium bowl, vigorously whisk heavy cream until thickened and stiff peaks form, about 3 minutes. Whipping cream takes a bit of elbow grease, but it'll be worth it, just keep going! If you're not using a wire whisk, expect this to take longer. Add condensed milk and whisk gently to combine to make ice cream base.

  3. Freeze Ice Cream

    Freeze Ice Cream

    Transfer 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. Chill until thick and custard-like, 45-60 minutes.

  4. Toast Coconut

    Toast Coconut

    While ice cream freezes, place coconut flakes in a medium nonstick pan over medium heat. Toast, stirring frequently, until golden, about 5 minutes. Transfer to a small bowl and set aside. 

  5. Make Chocolate Sauce

    Make Chocolate Sauce

    Place coconut oil in a small heatsafe bowl and microwave until just melted, about 30 seconds. Add chocolate and stir until chocolate is melted and sauce is smooth. 

  6. Plate Ice Cream

    Plate Ice Cream

    When ice cream has reached desired consistency, scoop into bowls. Drizzle over chocolate sauce and sprinkle with toasted coconut. Dig into your sensational sundae!

What is Plated?

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    1. Pick chef-designed recipes.

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  • 2. Get your customized box.

    2. Get your customized box.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.