I never say no to chocolate ice cream. It’s the most popular flavour around here.

Here’s the scoop! You only need 4 ingredients to make this creamy deliciousness – condensed milk, cream, cocoa and your choice of liqueur. When you make this recipe, I guarantee that your ice cream cravings will be satisfied. It just doesn’t get any easier than this.

The recipe calls for liqueur which prevents it from fully solidifying, so you have a scoop-able soft serve. Coffee liqueur or Kahlúa are my choice to enhance the flavours. If you want to skip the alcohol, the recipe will still work but the ice cream will be firmer when I comes out the freezer. Just give it 2-3 minutes at room temperature before scooping. 

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No-Churn Chocolate Soft Serve

Course Dessert

Ingredients

• ¾ cup sweetened condensed milk
• ¼ cup liqueur of choice
• ⅓ cup plus 1 tbsp Dutch-process cocoa powder sifted
• ½ tsp kosher salt
• 1 cup heavy cream cold

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 freezer-safe container and let it freeze overnight.
• Serve it as soon as you pull it out of the freezer — it will be nice and scoopable.
• Don’t let it sit at room temperature for too long, it will start melting fast.

  Recipe from Food52