No-Churn Fluffy Milk Chocolate Ice Cream has a cloud-like texture and delicate milk chocolate flavor. No ice cream maker needed!
On these desultory July days, when the temperature climbs, sweat glistens and spirits flag, we need ice cream. Good thing it’s National Ice Cream Month!
Are you lazy like me? My enthusiasm for ice cream doesn’t include energy to locate and extract the ice cream maker from its hiding place, so I dreamed up a no-churn ice cream that would satisfy my desire for something sweet and something light and airy.
Most no-churn ice creams include sweetened condensed milk, but that doesn’t float my boat, so I put on my recipe thinking cap.
What if I whipped some egg whites (light…airy!), whipped some cream (airy!), and used marshmallow fluff (sweet…airy) for the sugar? And once my mind was on marshmallow fluff, it went right to Hershey’s bars, because those two things go together like a campfire and summer. So maybe I could melt the Hershey’s bars to make a milk chocolate flavored concoction, and then freeze the whole thing.
Guess what? It worked, and it might be the best, smoothest, most airy and delicious ice cream I ever made!
How to make No-Churn Fluffy Milk Chocolate Ice Cream
First, gather your ingredients. For this recipe we’ll need:
- Pasteurized eggs. They often have a little red “P” stamped on the egg shell to remind you of their safety. These are regular eggs in the shell that are bathed in a gentle warm water pasteurization bath to eliminate the risk of salmonella (a very serious bacteria found in some raw eggs that can cause a deadly illness). Pasteurized eggs crack open, eat like and act like regular eggs, so they are useful anytime you are using raw or under-cooked eggs in a recipe or meal. This recipe calls for raw egg whites whipped into an airy frenzy, so we’re using pasteurized eggs to be safe.
- Heavy whipping cream
- Vanilla extract
- Marshmallow fluff in a jar
- Hershey’s Milk Chocolate Bars
- Dark cocoa powder
Whip the egg whites and set aside.
Whip the cream and vanilla…
…to firm peaks and set aside.
Break up the chocolate bars and put them in a glass bowl.
Melt the chocolate in short bursts in the microwave.
You’ll often find that even if the chocolate holds its shape, you can stir it smooth and residual heat melts the last of it. Mix melted chocolate and cocoa into the marshmallow fluff.
Stir it gently. It’s pretty, right?
More mixing by hand and it looks more uniform in color.
Pour it into a freezer-safe lidded container. It will be like a thick batter.
Pop the lid on and freeze it at least 6 hours, or better yet, overnight.
Serve it in scoops from your container.
Or grab a spoon and enjoy that silky softness straight from the freezer. We won’t tell.
To fancy it up further, sprinkle some cookie crumbs or jimmies on top of the scoops.
No-Churn Fluffy Milk Chocolate Ice Cream has a cloud-like texture and delicate milk chocolate flavor. No ice cream maker needed!
Ingredients
- 3 pasteurized eggs
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 (7-ounce) jar marshmallow fluff
- 2 (1.55-ounce) Hershey’s Milk Chocolate Bars
- 2 tablespoons dark cocoa powder, sifted to smooth out any lumps
Directions
- Separate eggs and place whites in a scrupulously clean medium bowl or 4-cup measure (discard yolks or save for another use). Using an electric beater, whip egg whites until they form stiff peaks; this might take 3-5 minutes. You’ll have about 1 1/2 cups of whipped egg whites. Set aside.
- Place cream and vanilla extract in a different medium bowl or 4-cup measure. Using an electric beater, whip cream until it forms firm peaks, about 3 or so minutes. Set aside.
- Scrape marshmallow fluff into a large mixing bowl. Break chocolate bars into pieces, place in a small glass bowl and microwave on 50% power for about 60 seconds. (Check and if chocolate isn’t melted, microwave on 50% power for another 10-15 seconds, until chocolate melts. If it is nearly melted, you can usually stir it and any small remaining chunks will melt without further heat.) Scrape melted chocolate into marshmallow fluff. Add cocoa powder and stir to mix melted chocolate and cocoa powder into the fluff.
- Add whipped egg whites and whipped cream to the chocolate fluff mixture, and stir to combine well. (Do it by hand, or sometimes I do this with an electric mixer, on low speed; suit yourself.)
- Scrape mixture into a freezer-safe container and freeze at least 6 hours, or overnight.
- Makes 6 servings.
- Marbled variation: To make a marbled effect in the ice cream, stir the cocoa powder into the marshmallow fluff, and do not stir in the melted Hershey’s bars but set that to the side. When all ingredients (except Hershey’s) are finally stirred together, scrape melted Hershey’s into the mixture and stir it only a few times, leaving streaks. Scrape mixture into a container and freeze as described.
- Rocky Road variation: Right before freezing, stir into the mixture 1/2 cup (or more, to your liking) mini marshmallows and 1/4 cup (or more, to your liking) toasted walnuts or almond slivers or pecans. Scrape mixture into a container and freeze as described. A maraschino cherry on top, at serving time, would be nice.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
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This post was first published July 27, 2016, and has been updated and republished today.
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