Ingredients
Chocolate Base
- 6 oz good-quality dark chocolate, chopped
- 1 (14-oz) can sweetened condensed milk
Mix-Ins
- 2 cups whipped cream
- 1 cup semi-sweet or dark chocolate chips
- 1 cup mini marshmallows
Instructions
- Melt the Chocolate: Place the chopped dark chocolate in a medium-sized heatproof bowl and melt it gently over a double boiler, stirring continuously until the chocolate is smooth and fluid.
- Combine with Condensed Milk: Remove the bowl from heat and add the sweetened condensed milk to the melted chocolate, blending thoroughly until the mixture is uniform and fully combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate-condensed milk mixture, being careful to keep the mixture light and airy without deflating the whipped cream.
- Add Chocolate Chips and Marshmallows: Stir in the chocolate chips and mini marshmallows evenly throughout the ice cream base, then pour the mixture into a freezer-safe container. Note: if the mixture appears too thin, see the notes section.
- Freeze and Mix: Freeze the container for one hour, then remove and stir thoroughly to distribute the ingredients evenly. Return it to the freezer and freeze for an additional two to three hours until firm and scoopable.
Notes
- If the mixture is very thin before freezing, refrigerate for 30 minutes to thicken slightly for easier freezing and better texture.
- Mixing the ice cream after the initial freeze step helps prevent large ice crystals and creates a creamier texture.
- Use a good-quality dark chocolate for the best depth of flavor.
- This recipe doesn’t require an ice cream maker, making it simple and accessible.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
