Unbelievably creamy no-churn ice cream infused with the richness of hot chocolate, swirled with chocolate ganache, and loaded with mini marshmallows and chocolate chips!
During these chilly winter nights, there’s nothing as cozy as bundling up next to a warm fireplace while sipping on a steaming mug of hot chocolate. In fact, it’s probably one of the few experiences that gets us through these unbearably cold, depressing months of the year.
But what if we combined the comforting warmth of hot chocolate with the chilly creaminess of ice cream?
This Hot Chocolate Ice Cream is the tastiest way to have your hot chocolate and eat your ice cream too!
I know that Hot Chocolate Ice Cream sounds like a bit of an oxymoron, but hear me out. It’s flavored with the milky richness of hot chocolate, it’s loaded with swirls of velvety chocolate ganache, AND it’s absolutely brimming with both mini marshmallows and mini chocolate chips. If you were counting, that’s THREE times the chocolate in this ice cream.
The best part? You can make this heavenly treat in under 30 minutes! You also don’t need any clunky ice cream machines or special equipment to make it, thanks to the fact that it’s an easy peasy no-churn recipe.
You’ll start by making the chocolate ganache. Pour some heavy cream into a glass measuring cup and heat it in the microwave until it just starts to boil. This shouldn’t take long at all since you’re only heating 3 Tablespoons. Once it’s hot, pour the cream over some chopped semi-sweet chocolate. Cover with plastic wrap and allow it to sit for about 5 minutes to allow the heat of the cream to melt the chocolate. Remove the plastic wrap and stir until smooth. The ganache needs to sit and cool off before it’s swirled into the ice cream.
To make the ice cream, you’ll combine a full can of sweetened condensed milk with 1/3 cup of hot chocolate powder. Swiss miss or Nestle are both great options! You could even try any of the flavored hot chocolate powders, like mint or caramel!
Mmmm…caramel hot chocolate ice cream.
The next step is to whip up 2 cups of heavy cream in a mixer (or with a hand beater) until stiff peaks form. Fold a cup of the whipped cream into the sweetened condensed milk mixture to lighten it up a little. Then pour that mixture into the rest of the whipped cream. Fold everything together until it’s ALMOST combined. Then gently fold in the mini marshmallows and chocolate chips, making sure not to over-mix. You want the ice cream to be light and fluffy!
Now it’s time to combine that wonderful ganache you made earlier with the dreamy creamy ice cream. To do this, you’ll pour about a third of the ice cream into the container. I usually use a metal loaf pan, but any freezer-safe container will work. Next, drizzle a third of the ganache on top of the ice cream. Repeat these steps with the rest of the ice cream and ganache before using a chopstick or butterknife to swirl figure-eights throughout. Sprinkle a few more mini marshmallows and chocolate chips on top, if you want!
Ok, I know I said that this ice cream only takes 30 minutes to make, but I *kinda* lied…
You also have to wait at least 6 hours for the ice cream to chill and harden in the freezer. But honestly, the wait it SO totally worth it…I PINKY promise!!
Hot Chocolate Ice Cream
Ingredients
Chocolate Ganache:
- 3 Tablespoons heavy cream
- 3 ounces semi-sweet chocolate, chips or chopped
Ice Cream:
- 1 (14 oz) can sweetened condensed milk
- ⅓ cup hot chocolate powder
- 2 cups heavy cream
- 1 cup mini marshmallows, plus more for topping
- ½ cup mini semi-sweet chocolate chips, plus more for topping
Instructions
Make the Ganache:
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In a glass measuring cup, bring the heavy cream to a simmer in the microwave, about 30 seconds. Add chopped chocolate, cover with plastic wrap, and allow to sit for 5 minutes. Stir until smooth; set aside to cool.
Make the Ice Cream:
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In a medium mixing bowl, stir the sweetened condensed milk and hot chocolate powder together until combined.
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In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Stir 1 cup of the whipped cream into the condensed milk mixture until combined and slightly lightened. Pour this mixture in with the rest of the whipped cream and fold together until few white streaks remain. Fold in the marshmallows and chocolate chips.
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To assemble, pour 1/3 of the ice cream custard into a freezer-safe container, then drizzle 1/3 of the chocolate sauce on top. Repeat this process two more times until you've used up all of the ingredients. Swirl with a butter knife or chopstick. Cover with tin foil and freeze for at least 6 hours, or overnight.
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