Ingredients
2/3 cup unsweetened cocoa powder
2 cups sugar
4 cups milk
4 cups whipping cream
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1 cup small marshmallow
Method
Sources
📖
RecipeNLG
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
You're reading one of recipes available free. Full library with Gastronome.
Mix the cocoa powder and the sugar in a saucepan. Add 2 cups of the milk and heat on medium for about 10-15 minutes until it is smooth. Take off heat and let cool to room temperature. Once cooled, put saucepan in the refrigerator for 4-5 hours (or as long as possible). In your ice cream container, add the other 2 cups of milk, whipping cream, vanilla and salt. Pour in your cooled chocolate mixture and stir. Add your mini chocolate chips and your marshmallows and stir again. Freeze right away as your chocolate chips will settle to the bottom. Once frozen, give it a good stir to get the chocolate chips and marshmallows evenly distributed. Place in a freezer safe container. Top with wax paper to avoid freezer burn. It should be good for one week.