Salted Dark Hot Cocoa & Marshmallow Ice Cream
Ugh. Sometimes spring is the most frustrating thing. Hot? Cold? It can never decide. And just when I break out the sandals, the temps dip so low I can see my breath.
When I started dreaming up this recipe over Memorial Day weekend, I wanted something that would capture the season. A little cold and cozy and a little hopeful for warmer days and summer vacation. I came up with the perfect compromise.
Hot Chocolate Ice Cream
Now hear me out. Isn’t that just chocolate ice cream with marshmallows, you ask? Nah. I use dark chocolate cocoa mix and marshmallow bits so it has both the creamy consistency and texture of a cup of hot cocoa in ice cream form.
Just whip up the heavy cream, add in the mix packets, and you’re off. You can buy a hot cocoa mix that already has the marshmallow bits in it, but you run the risk of them getting decimated by all the mixing and churning. I purchased marshmallow bits separately and mixed them in at the end to avoid that problem.
Once you’ve whipped it into thick peaks, it’s time to churn in the ice cream maker. Then pack into a loaf pan or container of your choice and fold in the marshmallow bits with a knife. Just before serving, top with chunks of dark chocolate and sprinkle with salt.
Salt you ask? ABSOLUTELY.
If you’ve never had salted ice cream before you need to reevaluate your life.
There you have it, folks. An ice cream that can stand up to the heat or double as a cozy cup of cocoa in disguise. Enjoy and may the warmer weather of summer finally find you…
Salted Dark Hot Cocoa & Marshmallow Ice Cream
1 pint heavy whipping cream
1 (14 ounce) can sweetened condensed milk
3 packets hot chocolate mix
Marshmallow bits or mini-marshmallows
Chunks of dark chocolate, optional
Directions:
Whip the whipping cream with an electric mixer until fluffy and peaks begin to form (about 3 minutes).
Add the sweetened condensed milk slowly. Gently fold in the hot chocolate mixture into the whipping cream. Churn in ice cream maker for 20 minutes. (You can skip this step if you don’t have an ice cream maker. It won’t be as creamy or fluffy but it’ll still be delish.)
Pour mixture into a freezer friendly container and fold in marshmallow bits or mini marshmallows gently with knife. Freeze for 4-5 hours until hardened. Serve with extra marshmallow, dark chocolate chunks, and a sprinkle of salt in a bowl or waffle cone. Enjoy!