Pregistry’s Friday Recipe: Hot Chocolate Ice Cream

Two-ingredient no-churn ice cream forms the base for this delicious treat!

Hot chocolate ice cream is proof that you can have ice cream in the winter – or hot chocolate in the summer!

Simply add instant hot cocoa mix and plenty of mini marshmallows to an easy no-churn ice cream base and serve!

Hot Chocolate Ice Cream:

  • 14-ounce can sweetened condensed milk
  • 4 packets hot cocoa mix
  • 2 cups chilled heavy cream
  • 1 – 2 cups mini marshmallows

Place the sweetened condensed milk and hot cocoa mix in a medium bowl and stir till well combined.

Beat the heavy cream in a large bowl just till stiff peaks form – do not overbeat. Place a scoop of the whipped cream into the hot cocoa mixture and stir well – this will lighten the mixture so that it doesn’t deflate the whipped cream when added.

Scoop the lightened hot cocoa mixture into the whipped cream and fold in till well combined. Pour half of the mixture into a large bowl or container. Sprinkle with mini marshmallows. Repeat with the remaining ingredients.

Freeze overnight and serve.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

Leave a Reply