Heavenly Hash Ice Cream

Name: Heavenly Hash Ice Cream
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ cup Heavy Cream (1½ cups heavy cream); ⅓ cup Cocoa Powder (⅓ cup cocoa powder (regular or dark)); ⅔ cup Granulated Sugar (⅔ cup sugar); 0.13 tsp Kosher Salt (⅛ teaspoon kosher salt); ½ cup Semi-Sweet Chocolate Chips (½ cup bittersweet or semi-sweet chocolate chips); 1 ½ cup Whole Milk (1½ cups milk); 1 tsp Vanilla (1 teaspoon vanilla extract); 1 cup Almond (1 cup whole almonds (roughly chopped, about ¾ cup worth)); ½ cup Chocolate Chip (½ cup miniature chocolate chips); 7 oz Marshmallow Cream (7 ounces marshmallow cream)

Heavenly Hash Ice Cream - Dessert (American)

25 minAmerican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Steps

1In a large saucepan, combine the cream, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
2Remove from the heat and immediately add the chocolate. Whisk until the chocolate has completely melted. Stir in the milk and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
3Process according to your machine’s instructions. Transfer the ice cream to a freezer-safe container and gently stir in about 1 cup of marshmallow cream and most of the almonds and chocolate chips, reserving a few tablespoons worth for topping. Take care not to overmix and leave plenty of streaks of marshmallow in the ice cream.
4Drop spoonfuls of the remaining marshmallow cream over the top of the ice cream and sprinkle with the remaining almonds and chocolate chips. Use a knife to very lightly swirl the marshmallow cream into the ice cream. Freeze for 8 hours, until firm enough to scoop, before serving.