Ingredients
Method
Step 1: Melt the Chocolate
Place the semisweet chocolate chips and about ¼ cup of the sweetened condensed milk into a microwave-safe bowl. Heat in short 10–15 second bursts, stirring thoroughly after each round. Continue until smooth and glossy. Avoid overheating—slow melting prevents scorching.
Step 2: Create the Chocolate Base
Add the remaining sweetened condensed milk, cocoa powder, vanilla extract, and salt to the melted chocolate. Whisk until thick, smooth, and fully blended. Let this mixture cool slightly so it doesn’t deflate the whipped cream later.
Step 3: Whip the Cream
Using a stand mixer or hand mixer, beat the cold heavy cream until stiff peaks form. The cream should hold its shape firmly when you lift the whisk.
Step 4: Lighten the Chocolate Mixture
Fold half of the whipped cream into the chocolate mixture to loosen it. Stir gently until mostly incorporated.
Step 5: Finish Folding
Add the remaining whipped cream and fold carefully until no streaks remain. Work gently to maintain airiness.
Step 6: Begin Layering
Spread half of the ice cream mixture into a freezer-safe loaf pan or container.
Step 7: Add Mix-Ins
Scatter half of the almonds, marshmallows, and chocolate chips over the surface. Lightly press them into the ice cream.
Step 8: Repeat Layers
Spread the remaining ice cream base on top, smoothing evenly. Finish with the remaining mix-ins, pressing some in while leaving a few visible for texture.
Step 9: Freeze
Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, or until firm.
Step 10: Scoop and Serve
For easier scooping, dip your ice cream scoop in warm water before serving.
Notes
What Does “No-Churn” Mean?
No-churn ice cream skips the ice cream maker entirely. Instead, whipped cream creates air and structure, while sweetened condensed milk adds sweetness and smoothness. The result? A creamy texture without machine churning. This version boosts flavor with cocoa powder and melted chocolate for a deep chocolate base.Helpful Tips
- Customize the nuts. Swap almonds for pecans, walnuts, or peanuts.
- Try different chocolate. Dark or white chocolate works beautifully.
- Use roasted salted nuts. They provide a balanced sweet-salty contrast and stronger flavor.
- Freeze in a loaf pan. It makes slicing and scooping much easier.
- Store properly. Press plastic wrap directly onto the surface to prevent ice crystals.
Serving & Storage
Serving: Scoop directly from the freezer after at least 6 hours. Like most no-churn ice creams, it softens quickly at room temperature. Storage: Keeps well for up to one week tightly wrapped in a loaf pan. For longer storage (up to one month), transfer to an airtight freezer container.FAQs
Can I use different nuts?Absolutely. Any roasted nut works well, and you can even omit them for a nut-free version. Can I make this dairy-free?
This version relies on dairy for structure. For dairy-free, you’ll need alternative whipped topping and sweetened condensed coconut milk. Why is my ice cream icy instead of creamy?
Overmixing or insufficient whipping can reduce airiness. Make sure the cream reaches stiff peaks before folding. Can I add more mix-ins?
Yes! Just avoid overloading it, or the texture may become too dense.