No-Churn Ice Cream with Chocolate Coconut Sauce
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Ingredients & Equipment
What we send
- 1/2 cupheavy cream
- 13.5-ounce can condensed milk
- 1 ouncecoconut flakes
- 1 packetcoconut oil
- 2 ouncesdark chocolate
- 18" aluminum tin
- 1parchment paper
What You’ll Need
- 10" medium nonstick pan
- Tree Nuts
Reshape aluminum tin if bent. Trim parchment paper to match the size of the tin and set both aside, keeping separate.
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.
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.
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.
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.
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!