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

  1. 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.
  1. In a medium mixing bowl, whisk together the condensed milk, cocoa powder, vanilla and salt.
  1. Fold in the melted chocolate until combined and set aside.
  1. 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.
  1. 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.
  1. 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.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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