Ingredients:

  • 2 cups (480 ml) heavy cream, cold
  • 1 (14 ounce) can (397g) sweetened condensed milk
  • 1/2 cup (120ml) unsweetened cocoa powder
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1.25ml) salt
  • 1 cup (150g) mini marshmallows
  • 1 cup (120g) roasted almonds, roughly chopped
  • 1 cup (170g) semi-sweet chocolate chunks (or chopped chocolate)

Instructions:

  1. Combine heavy cream, sweetened condensed milk, cocoa powder, vanilla extract, and salt in a large bowl. Chill the mixture for 30 minutes.
  2. Using an electric mixer, whip the chilled cream mixture until stiff peaks form.
  3. Combine marshmallows, chopped almonds, and chocolate chunks in a separate bowl.
  4. Gently fold the mix-ins into the whipped cream base until evenly distributed.
  5. Pour the mixture into a 9x5 inch loaf pan (or freezer-safe container).
  6. Cover tightly with plastic wrap and freeze for at least 6 hours, or preferably overnight.
  7. Let the ice cream soften slightly before scooping and serving.