What can I say? A simple chocolate ice cream loaded with a bunch of sweet stuff makes me happy. Though I love to make a traditional custard base, a no-churn option makes life way easier, especially when it’s hot outside. It’s still just as creamy and delicious in a fraction of the time!
- 4 ounces (113 grams) semisweet chocolate
- 1 can (14 ounces) sweetened condensed milk
- ⅓ cup (37 grams) cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups (480 grams) cold heavy cream
- ½ cup (46 grams) sliced, toasted almonds
- ¼ cup (60 grams) mini chocolate chips
- 1 cup (45 grams) mini marshmallows, coarsely chopped
Make the Ice Cream
- In a mixing bowl set over a pot of simmering water or in a microwave using 20-second bursts, melt the chocolate and set aside to cool slightly.
- In a medium mixing bowl, whisk together the condensed milk, cocoa powder, vanilla and salt.
- Fold in the melted chocolate until combined and set aside.
- In a separate bowl fitted for an electric mixer or with a hand mixer, whip the heavy cream until firm peak forms. Add about ¼ of the whipped cream to the chocolate mixture to lighten and then gently fold in the balance until little to no streaks are left.
- Fold in the almonds, chocolate chips and marshmallows, then pour into a glass loaf pan or a metal loaf plan lined in plastic wrap. Cover the top with more plastic wrap and freeze until firm, about 3 to 4 hours.
- To serve, allow the ice cream to sit at room temperature for about 10 to 15 minutes before scooping. The ice cream can remain in the freezer for up to 3 months.