no churn chocolate chip ice cream
...with magic shell!
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tbsp vanilla extract
- 1/2 tsp kosher salt
- 1 1/2 cups mini chocolate chips
- chocolate dip cones, to serve (see note)
magic shell
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- In a bowl, beat the heavy cream for 3-4 minutes on medium-high speed until stiff peaks form. Be aware that the shit WILL FLY EVERYWHERE. If you don't own a stand mixer screen, carefully drape a towel over the mixer to block flying debris.
- On low speed, mix in the condensed milk and vanilla extract. Fold in the chocolate chips with a spatula.
- Transfer the cream mixture into a 9 x 5 inch loaf pan, smoothing the top with a spatula. Sprinkle with extra chocolate chips as desired. Cover and freeze at least 4 hours, but preferably overnight.
- When ready to serve, make the magic shell. Melt the chocolate chips with the coconut oil in a microwave-safe bowl for 1 minute. Stir until the bowl is no longer warm, then heat again for 15-20 seconds and stir until totally smooth. Let sit 5 minutes.
- Scoop 1-2 blobs of ice cream onto a cone and drizzle with the magic shell. Enjoy immediately and relish in the childlike joy of ice cream dripping ALL OVER YOU.
Notes
*Chocolate dip cones: I used sugar cones for my rendition. Lay a piece of parchment underneath a wire cooling rack. Dip the wide part of each cone in the chocolate shell mentioned in the recipe, letting excess drip back into the bowl. Set the cone pointy-side down into the wire rack so it stands upright. Let set 8-10 minutes. I like to make these after I first prep the ice cream so they're completely ready by the time the ice cream is properly chilled! Cones keep well for up a week in the fridge.