GET THE RECIPE HERE.
If you follow Delish, you know that we're HUGE fans of making ice cream the easiest way ever: the no-churn method. Last year we 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.
Our favorite treat during the winter 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, I freaked—what a brilliant excuse to eat ice cream until summer comes.
I don't know exactly what makes this so insane. Is it the hot cocoa flavor? The fact that it's something hot turned into something cold? Is it just that it feels so wrong, yet so so right?
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, chocolate-y taste is perfection. Oh, and the mini marshmallows take on a amazingly chewy texture after they sit in the freeze, so there's that, too.
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