If you follow us, you know that we're HUGE fans of making ice cream the easiest way ever: the no-churn method. We recently hit thousands of readers over the head with '90s nostalgia with our Dunkaroos no-churn ice cream and indulged our fall fever with pumpkin no-churn. But that was so last month. With Thanksgiving less than a weej away, we're in full holiday mode, already playing our favorite Christmas tracks from Home Alone at the office (hey, after Halloween, it's fair game, people!).
Our favorite treat during the holidays is hot cocoa. So when our site director, who often spends the weekends tinkering around in her kitchen finding the next genius idea, texted me a pic of hot cocoa packets mixed into plain no-churn ice cream with mini marshmallows, we freaked—what a brilliant excuse to eat ice cream throughout the winter!
We kept the recipe super simple, with only four ingredients: heavy cream, sweetened condensed milk, hot cocoa powder, and mini marshmallows. The sweetened condensed milk does most of the heavy-lifting, adding a creamy texture and sweet flavor. But it's the hot cocoa that's the true star: That intensely rich chocolatey taste is perfection. Oh, and the mini marshmallows take on a amazingly chewy texture after they sit in the freezer.
Get the recipe.
