No-Churn Chocolate Marshmallow Ice Cream
Move over hot cocoa! This rich chocolate ice cream studded with mini marshmallows and extra chocolate chunks is the perfect dessert for hot chocolate lovers this summer.
Ingredients
- 2 cups heavy cream
- 14 oz condensed cream
- 1/2 tsp vanilla extract
- 1/4 cup Dutch-processed cocoa powder
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
Instructions
- In a large mixing bowl of a stand mixer with the whisk attachment or with a hand-held electric mixer, beat the heavy cream to stiff peaks, ensuring not to overbeat.2 cups heavy cream
- Gently fold the sweetened condensed milk, cocoa powder, vanilla extract, mini marshmallows, and chocolate chips into the whipped cream with a rubber spatula until well combined. Keep some marshmallows and chocolate chunks aside to garnish the top of the ice creams once frozen.14 oz condensed cream, 1/2 tsp vanilla extract, 1/4 cup Dutch-processed cocoa powder, 1 cup mini marshmallows, 1/2 cup chocolate chips
- Transfer the mixture to a loaf pan, cover with plastic wrap, and freeze until solid, a minimum of 6 hours but ideally overnight.
Notes
- Avoid crystals: To prevent ice crystals from forming, make sure the plastic wrap sits directly on the surface of the ice cream before freezing. Alternatively, use a freezer-proof glass container with a lid.
- Fold gently: When combining the whipped cream with the other ingredients, fold gently to retain as much air as possible for a light, creamy texture.
- Storage: Properly stored in a freezer-safe container, this ice cream can last up to 1 month. Remember to cover the surface with plastic wrap before sealing to prevent ice crystals.
Nutrition
Calories: 321kcalCarbohydrates: 19gProtein: 3gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 73mgSodium: 278mgPotassium: 179mgFiber: 1gSugar: 13gVitamin A: 1015IUVitamin C: 0.5mgCalcium: 67mgIron: 1mg
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