for the no-churn arak ice cream:
for the chocolate pie dough:
for the galette filling and topping:
* Arak is a Middle Eastern spirit, flavored with anise. If you can’t find it, you can substitute Greek ouzo. And if you absolutely hate anise, you can substitute kirsch or vodka. If you can’t have alcohol at all, feel free to leave it out altogether. The resulting ice cream will be a little less smooth, and will have some little ice crystals. Oh, and if you can’t find arak but really want to replicate its flavor, you can use vodka and a little pinch of star anise powder or a few drops of anise extract in this recipe. Just make sure you don’t overdo it—it should taste almost like vanilla.
To make ahead: The ice cream and pie dough can be made weeks ahead of time and kept in the freezer. Thaw the pie dough in the refrigerator for a couple days before using. While the ice cream really needs a full 12+ hours to freeze, you can totally make the pie dough the day you plan to bake. The galette itself will keep at room temperature for a day or two, but (like all baked goods) is best kept in the freezer after that to prevent staling.