Ingredients
– 2 cups heavy whipping cream
– One 14-ounce can sweetened condensed milk
– 2 teaspoons vanilla extract
– 30 to 40 mini marshmallows (or 15 to 20 large marshmallows)
– 4 finely crushed graham crackers
– 1 cup semisweet chocolate chips or chopped chocolate
Instructions
1-First, whip 2 cups of heavy whipping cream until stiff peaks form, which takes about 5 minutes with a mixer.
2-Next, fold in one 14-ounce can of sweetened condensed milk and 2 teaspoons of vanilla extract by hand until everything is evenly combined.
3-Melt the 30 to 40 mini marshmallows (or 15 to 20 large marshmallows) in the microwave in 30-second intervals until smooth, or broil them on a sheet pan for 30 to 60 seconds until golden, being careful not to burn them.
4-Gently fold the melted marshmallows, 4 finely crushed graham crackers, and 1 cup of semisweet chocolate chips or chopped chocolate into the cream mixture.
5-Pour the mixture into a freezer-safe container, cover it tightly, and freeze for 6 to 8 hours or overnight. This recipe yields about 8 servings and has a total preparation time of around 6 hours and 15 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍫 Use high-quality semisweet chocolate for the best flavor.
🧊 Make sure to fold the ingredients gently to keep the whipped cream light and airy.
⏰ For even easier serving, let the ice cream sit at room temperature for a few minutes before scooping.
- Prep Time: 15 minutes
- Freezing Time: 6 to 8 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 65 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg