Who doesn’t love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.
Original recipe makes 2 quarts
Ingredients
1 (14 ounce) can sweetened condensed milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
1 cup light cream
1 tablespoon vanilla extract
1/2 cup chopped pecans
1 cup miniature marshmallows
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PREP
5 mins
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COOK
5 mins
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READY IN
1 hr
Directions
- In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
- Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer’s directions. Stir in nuts and marshmallows halfway through the freezing process.
Nutrition
Calories: 254 kcal
Carbohydrates: 19.3 g
Cholesterol: 59 mg
Fat: 18.9 g
Fiber: 1.2 g
Protein: 3.8 g
Sodium: 53 mg
