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Hot Chocolate Ice Cream Recipe

5 from 121 reviews

This Hot Chocolate Ice Cream recipe combines rich cocoa powder, sweetened condensed milk, and fluffy whipped cream with mini marshmallows for a creamy, dreamy frozen dessert reminiscent of classic hot chocolate. It requires no ice cream maker and is perfect for a delicious treat after any meal.

Ingredients

Scale

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup sweetened condensed milk
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract

Add-Ins

  • 1/2 cup mini marshmallows

Instructions

  1. Whip the Cream: In a large mixing bowl, use an electric mixer on high speed to whip the heavy cream until stiff peaks form. This creates the airy base needed for a creamy texture.
  2. Combine Wet Ingredients: Sift the cocoa powder into the whipped cream to ensure no lumps. Gently fold in the sweetened condensed milk and vanilla extract, being careful to keep the mixture light and fluffy.
  3. Add Marshmallows: Stir in the mini marshmallows evenly into the chocolate cream mixture to add delightful chewy bites throughout the ice cream.
  4. Freeze Ice Cream: Transfer the combined mixture into a loaf pan and smooth the surface. Cover it tightly with plastic wrap or a lid, then freeze for at least 6 hours or overnight until firm and scoopable.
  5. Serve: Scoop the ice cream into bowls or cones. Garnish with additional mini marshmallows if desired for extra texture and flavor.

Notes

  • For the best texture, avoid overmixing when folding in the condensed milk.
  • To soften mini marshmallows before mixing, briefly microwave them for 5-10 seconds if desired.
  • Use high-quality cocoa powder for a richer chocolate flavor.
  • Store leftover ice cream in an airtight container to avoid ice crystals forming.
  • Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.

Keywords: Hot Chocolate Ice Cream, no churn ice cream, chocolate dessert, homemade ice cream, easy ice cream recipe, marshmallow dessert