I really wasn't sure if I was going to participate in this month's Behind the Curtain Dessert Challenge. I had not looked at the ingredients yet for January and wasn't sure I had it in me to concoct a new recipe over the holidays anyways.
But on a whim (& because I was curious), I clicked on over to Lady Behind the Curtain's site just to take a peek.
It was pretty much fate, folks.
Hot cocoa and marshmallows are January's ingredients.
And it just so happened that the week before I had the idea to make a homemade ice cream using... you guessed it! Hot cocoa and marshmallows!
What are the chances??
A container of this Hot Cocoa Ice Cream was just chilling in my freezer as I looked up the January's Dessert Challenge ingredients & it was a recipe I was already planning on sharing with you all anyways...
Hot Cocoa Ice Cream
Prep Time: 1 hour, 15 minutes- cooling; 4 hours- freezing
Cook Time: 15 minutes
Ingredients (8 servings)
- 14 oz can of coconut milk (I used Lite.)
- 7 oz of sweetened condensed milk (about 1/2 the can)
- 2 packets of instant dark chocolate cocoa mix (I used Nestle.)
- 2 tsp baking cocoa
- 1/2 tsp vanilla
- 4 oz of whipped topping, thawed
- 1 cup of mini marshmallows
- 1/3 cup mini chocolate chips
In a medium saucepan, whisk together the coconut milk, sweetened condensed milk, the 2 packets of hot cocoa mix, & the baking cocoa. Heat over medium heat whisking often until all ingredients are well combined.
Remove from heat and whisk in the vanilla. Let cool for about 15 minutes and then pour into a medium mixing bowl.
Refrigerate the mixture for 1 hour.
Add the whipped topping to the chilled cocoa mixture and beat with an electric mixture for about 3-5 minutes- until the whipped topping is well combined and the mixture is very creamy.
Pour into a freezer safe container and freeze for about 1 1/2 hours.
Remove the container from the freezer and give it a good stir using a rubber or silicone spatula. Freeze an additional 30 minutes & stir again.
Mix in the marshmallows and mini chocolate chips to the semi-frozen ice cream base.
Freeze again for at least 3 hours or overnight.
Homemade ice cream tends to freeze harder than the store bough varieties. Allow the container to sit out at room temperature for at least 15 minutes before serving.
Scoop & enjoy!
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This Hot Cocoa Ice Cream is creamy & sweet with just the right amount of chocolaty-ness- pretty much the perfect mug of hot cocoa only in frozen form! :)
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Be sure to check out all the other delicious recipes in this month's Behind The Curtain Dessert Challenge below!