Description
A no-churn American classic with rich cocoa swirls, toasted almonds, and marshmallows. Creamy, crunchy, and customizable for instant homemade indulgence.
Ingredients
¾ cup sugar (Granulated for caramelization)
½ cup unsweetened cocoa (Dutch-process recommended)
⅛ teaspoon kosher salt
1½ cups heavy cream (Full-fat for velvety texture)
1 cup milk (Whole milk preferred)
1 teaspoon vanilla extract (Almond extract optional)
½ cup semi-sweet chocolate (60% cocoa chunks)
½ cup almonds (Raw, then toasted)
1 cup mini marshmallows (Or halved regular)
Instructions
Whisk sugar, cocoa, and salt in a saucepan
Add heavy cream and milk, stir to combine
Bring to boil over medium-high heat
Simmer for 2 minutes, stirring constantly
Remove from heat, stir in chocolate until melted
Add vanilla and almond extract, mix until smooth
Cool mixture to room temperature
Fold in toasted almonds and marshmallows
Transfer to a metal tin, cover, and freeze for 4 hours
Stir halfway through freezing for smoother texture
Chill completely before serving
Notes
Use metal containers for even freezing
Customize with walnuts or sprinkles
Store in airtight container for up to 3 days
Double recipe for large gatherings
- Prep Time: 15
- Cook Time: 10
- Category: Baking
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg