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Cocoa Condensed Milk Ice Cream (No Churn)
This Cocoa Condensed Milk Ice Cream (No Churn) is one of those recipe that are perfect for when you are craving a decadent ice cream treat but do not have any in your freezer.
Equipment
- 9 x 5-inch loaf pan
Ingredients
- 14 ounces sweetened condensed milk, 1 (14-ounce) can
- 1 tablespoon vanilla extract
- ½ cup half-and-half
- ¼ cup unsweetened cocoa powder
- 1.46 ounces hot chocolate mix, 2 (0.73-ounce) packets
- 1½ cups heavy whipping cream
- ¾ cup mini marshmallows
Optional Garnish
- Mini marshmallows, garnish
- Mini chocolate chips, garnish
Instructions
- In a large mixing bowl, whisk together the sweetened condensed milk, vanilla extract, and half-and-half until smooth.
- Whisk in the cocoa powder and hot chocolate mix until no lumps remain.
- In a separate mixing bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture until fully incorporated.
- Fold in the mini marshmallows.
- Transfer the mixture to a 9 x 5-inch loaf pan and spread into an even layer. Top with additional mini marshmallows and mini chocolate chips, if desired.
- Cover tightly and freeze for at least 6 hours or overnight, until firm.
- Let the ice cream stand at room temperature for about 5 minutes before scooping and serving.
Christina's Notes
Fold the whipped cream gently to keep the mixture light and airy.
Freeze overnight for the best texture.
Add chopped candy bars, mini chocolate chips, toasted coconut, or crushed cookies for easy flavor variations.
Store tightly covered in the freezer for up to 2 weeks.
Freeze overnight for the best texture.
Add chopped candy bars, mini chocolate chips, toasted coconut, or crushed cookies for easy flavor variations.
Store tightly covered in the freezer for up to 2 weeks.