Heavenly Hash Ice Cream
A no egg recipe for Heavenly Hash Ice Cream that’s chock full of chocolate, marshmallows and almonds. Did I mention chocolate?
Servings: 5 cups
Ingredients
- 1 cup whole milk
- 1 cup sugar
- 3 tablespoons cocoa
- 2 tablespoons molasses
- 1 teaspoon almond extract
- 2 cups heavy cream
- ¾ cup slivered almonds
- 1 cup white mini marshmallows
- 1 cup colour mini marshmallows
- 2 cups chocolate chips
- 4 ounces of semi sweet chocolate grated
Instructions
- In a stand mixer whisk together your whole milk, sugar, cocoa, molasses and almond extract. Mix for about 3 or 4 minutes.
- Add your heavy cream and mix again until it thickens just a bit. About another 3 or 4 minutes.
- Cover the bowl and set in fridge for at least 1 hour.
- Remove from fridge and transfer liquid to FROZEN ice cream bowl. Attach that to your ice cream maker and turn on. Let it mix for about 8 to 10 minutes.
- Now add your almonds, marshamallows, chocolate and chocolate chips. Continue to mix for another 5 to 7 minutes, or until it thickens.
- Serve immediately or stick in the freezer to harden it more.
- If you pop it in the freezer make sure you take it out about 5 minutes before serving so it’s easier to scoop.
- Serve with a big old nutty, almondy, chocolately, heavenly hash smile!
Notes
Adapted from Phemomenom's Stone Soup
Yields 5 cups. So in theory it serves 10 x ½ cup portions. But let’s be honest folks, who eats that little bit of ice cream.
You can dial back the marshmallows and chocolate chips by half. I used way too many. But I’m crazy like that.
My ice cream maker is the smaller Cuisinart so this overflows a bit. Use a spoon to kind of push the add-ins into the ice cream as it mixes and it should help keep things from flying over the top. Just warning ya!
Nutrition
Serving: 1g