5 from 4 votes
Heavenly Hash Ice Cream
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
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
  • 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
  1. In a stand mixer whisk together your whole milk, sugar, cocoa, molasses and almond extract. Mix for about 3 or 4 minutes.
  2. Add your heavy cream and mix again until it thickens just a bit. About another 3 or 4 minutes.
  3. Cover the bowl and set in fridge for at least 1 hour.
  4. 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.
  5. Now add your almonds, marshamallows, chocolate and chocolate chips. Continue to mix for another 5 to 7 minutes, or until it thickens.
  6. Serve immediately or stick in the freezer to harden it more.
  7. If you pop it in the freezer make sure you take it out about 5 minutes before serving so it’s easier to scoop.
  8. Serve with a big old nutty, almondy, chocolately, heavenly hash smile!
Recipe Notes

Adapted from Phemomenom's Stone Soup

Yields 5 cups. So in theory it serves 10 x 1/2 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 Facts
Heavenly Hash Ice Cream
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.