Heavenly Hash Ice Cream

1 quart
30 min

What could be better than rich chocolate ice cream swirled with chunks of almonds, chocolate, and dreamy marshmallow?

Making ice cream at home is just so easy. So easy! Plus you know exactly what's in it and it tastes way better! Trust me, it is well worth the time!

A few simple steps is all it takes. You'll make a custard type ice cream base with cream, milk, cocoa powder, eggs and sugar. Here, I temper the eggs with hot liquid.

Not sure what tempering is? No problem! Stop by this post on my new blog The Bake Dept to find out how along with lots of great other tips and details on this recipe!

You'll cook the custard base until it's thick and wonderful, then chill it down.

This recipe also includes a homemade marshmallow creme which I highly recommend making though I do not judge if you'd rather take a hand from the store and buy a jar.

Churn the ice cream in a machine then swirl all the tasty ingredients together in a container and freeze! See? So simple!

I've moved venues from Flaky Bakers over to The Bake Dept so be sure to come on by the new digs and sign up!

Man, doesn't that look tasty?!

Oh wait, here, this one's more melty looking.....gahhhh yum!!

Recipe details
  • 1  quart
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ice Cream
  • 1 3/4 cups (397 g) heavy cream
  • 1 teaspoon pure vanilla
  • 4 ounces bittersweet chocolate (60 to 70% cacao, chopped, divided in half)
  • 1 1/4 cups (281 g) whole milk
  • 1/4 cup (21 g) cocoa powder (dutch processed preferred)
  • 2 large egg yolks
  • 1 large egg
  • 2/3 cup (131 g) sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (71 g) chopped almonds (roasted and salted or candied if desired)
  • 1 cup (85 g) marshmallow creme (homemade [below] or store-bought)
Marshmallow Creme
  • 1/4 cup plus 1/8 cup (74 g) granulated sugar
  • 1/4 cup (78 g) light-color corn syrup
  • 1/8 cup (28 g) water
  • 1/16 teaspoon fine sea salt
  • 1 egg white (see note, room temperature)
  • 1/8 teaspoon cream of tartar
  • 3/4 teaspoons vanilla
Ice Cream
Place the storage container (such as a loaf pan) that will hold the finished ice cream in the freezer to chill. Into a large bowl, pour 3/4 cups (170 g) of the heavy cream, add the vanilla, half of the chopped chocolate and set aside.
While the cream/milk mixture is heating, in a large bowl, whisk the egg yolks, egg, sugar, and salt together until it turns thick and pale yellow in color, about 3-5 minutes.
Once the cream/milk has warmed, temper the egg mixture with the cream/milk by slowly pouring up to about a cup (227 g) in while whisking constantly. Pour the now-warmed egg mixture into the saucepan.
Continuing over medium heat, whisk the custard base constantly until it has thickened just shy of a pudding thickness, about 5-10 minutes.
Set a fine mesh sieve atop the bowl with cream, vanilla, and chocolate then pour the hot thickened custard though into the bowl, straining any cooked egg bits.
Stir the mixture until the chocolate has melted and everything is well blended. Cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Set the bowl inside an ice bath (a larger bowl filled with ice and a little bit of water) or in the refrigerator to chill, at least 4 hours or until cool to the touch.
Marshmallow Creme
Add the sugar, corn syrup, water, and salt to a small saucepan. Over medium heat, dissolve the sugar. Once the sugar has started to dissolve, turn the heat up to high and boil until soft-ball stage (where a drop of the boiling mixture is dropped in water and forms a soft ball) or 240°F (116°C) on a digital or candy thermometer.
Meanwhile, in a stand mixer bowl, add the egg white and cream of tartar. With the whisk attachment, whip the white until soft peaks begin to form then stop.
When the hot sugar liquid is ready, turn the mixer to low and slowly drizzle the hot liquid into the whipped egg white. Once all the liquid is in, raise the speed to medium or medium-high and whip. About halfway through, add the vanilla. Continue whipping until the mixture becomes stiff, glossy, and looks like frosting.
Once the custard has chilled, add it to an ice cream machine and follow the manufacturer’s instructions for churning. About 5 minutes before it’s ready, add the almonds and remaining chopped chocolate or fold in by hand after it’s done.
Scoop a layer of ice cream into the bottom of the previously frozen storage container and spread it level. Scoop out 1 cup of marshmallow creme (85 g), dollop a third of the marshmallow creme into the ice cream and swirl with a knife or spatula. Continue with a total of 3 layers of ice cream until everything is in the container.
Cover with foil or wax paper and freeze for about 4 hours, until firm, then serve.
  • Be sure to swing by the blog for extra tips and details!
Becky at The Bake Dept
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