No Churn Ice Cream

Ingredients

• 1 (14 oz.) can sweetened condensed milk, chocolate flavor
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons coconut cake liqueur
• 1 teaspoon coconut flavoring
• 1/8 teaspoon fine sea salt
• 2 cups heavy cream
• 1/4 cup slivered almonds, toasted, cooled
• 2 tablespoons unsweetened shredded coconut, toasted, cooled

Instructions

1. 1

   Line a 9-inch loaf pan with plastic wrap leaving a 4-inch over hang on short ends.

2. 2

   Pour sweetened condensed milk into a large bowl. (Scrape it all out of that can with a rubber spatula.)

3. 3

   Sift cocoa powdered over the top. Add liqueur, flavoring and salt. Using the spatula blend mixture until it is well mixed and smooth.

4. 4

   In large mixer bowl, beat cream to just stiff peaks (do not over-mix or you will end up with butter). Stir about a cup of cream into chocolate mixture to lighten it up. Fold in remaining cream until fully incorporated.

5. 5

   Pour mixture into prepared pan. Sprinkle top evenly with almonds and then coconut.

6. 6

   Bring up the extended edges of plastic wrap and press gently over the surface. Freeze for 6 hours or as long as overnight.

7. 7

   When ready to serve let ice cream stand at room temperature for 5 to 10 minutes to make scooping easier or remove from loaf pan, peel away plastic and cut into slices.

8. 8

   Garnish as desired.

9. 9

   Store leftovers tightly wrapped in plastic and an air-tight container.