Chocolate Ice Cream with Cocoa Sauce

In a bowl, combine the unflavored gelatin with the boiling water to hydrate it.

Once the gelatin is dissolved, add the cold water and mix well.

In a blender, combine the gelatin mixture, condensed milk, heavy cream, and the semi-sweet chocolate previously melted using a double boiler.

Blend everything until you achieve a smooth and homogeneous mixture. Pour the mixture into a metal container or an ice cream maker.

Place in the freezer until it reaches an ice cream consistency, approximately 2 to 3 hours.

Transfer the mixture to a bowl and beat it for about 10 minutes. Return it to the freezer for another 4 hours or until ready to serve.

In a small saucepan, combine the water, cocoa powder, and sugar. Heat over low heat until it comes to a boil.

Remove from heat and add the unflavored gelatin, previously hydrated according to the manufacturer’s instructions.

Finally, fold in the heavy cream, whipped to soft peaks, and mix gently.

Refrigerate until the sauce cools completely.