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No-Churn Fluffy Milk Chocolate Ice Cream

Easy No-Churn Fluffy Milk Chocolate Ice Cream recipe on Shockingly Delicious.com

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.

Black-handled scooper of No-Churn Fluffy Milk Chocolate Ice Cream rests on a white plate with raspberries alongside, and another scoop in a clear glass bowl. A red striped tea towel is on the left. 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

 

Ingredients for No-Churn Fluffy Milk Chocolate Ice Cream on a white counter top.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

Hand mixer whips egg whites in a glass measuring cup. One white egg sits in a white bowl in the foreground. Whip the egg whites and set aside.

Whip the cream and vanilla with a hand mixer in a glass bowl. Whip the cream and vanilla…

Beater lifted out of the bowl shows whipped cream to firm peaks. …to firm peaks and set aside.

Broken Hershey Bars in a small white bowl with a red exterior on a white counter top. Break up the chocolate bars and put them in a glass bowl.

Partially Melted Hershey Bars in a white bowl with a red exterior. Melt the chocolate in short bursts in the microwave.

Red scraper stirs melted Hershey Bars for No-Churn Fluffy Milk Chocolate Ice Cream on ShockinglyDelicious.comYou’ll often find that even if the chocolate holds its shape, you can stir it smooth and residual heat melts the last of it. Cocoa, melted chocolate and white marshmallow flufff in a stainless steel mixing bowl for No-Churn Fluffy Milk Chocolate Ice Cream on Shockingly Delicious.comMix melted chocolate and cocoa into the marshmallow fluff.

Chocolate and marshmallow fluff stirred with a red spatula for No-Churn Fluffy Milk Chocolate Ice Cream on Shockingly Delicious.comStir it gently. It’s pretty, right?

Light brown mixture in a stainless steel mixing bowl for No-Churn Fluffy Milk Chocolate Ice Cream on Shockingly Delicious.comMore mixing by hand and it looks more uniform in color.

No-Churn Fluffy Milk Chocolate Ice Cream being poured into a plastic container.Pour it into a freezer-safe lidded container. It will be like a thick batter.

A hand puts the bright green lid on a plastic container of Milk Chocolate Ice Cream on Shockingly Delicious.comPop the lid on and freeze it at least 6 hours, or better yet, overnight.

Black handled ice cream scoop digs out Milk Chocolate Ice Cream from a square plastic container.Serve it in scoops from your container.

A silver spoon sits atop a rectangular glass container of milk chocolate ice cream, with a blue tea towel underneath. Or grab a spoon and enjoy that silky softness straight from the freezer. We won’t tell.

Scoops of milk chocolate ice cream in cream-colored stacked bowls.To fancy it up further, sprinkle some cookie crumbs or jimmies on top of the scoops.

No-Churn Fluffy Milk Chocolate Ice Cream

Prep Time: 25 minutes

Total Time: 8 hours, 25 minutes

Yield: 6 servings

No-Churn Fluffy Milk Chocolate Ice Cream

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Scrape mixture into a freezer-safe container and freeze at least 6 hours, or overnight.
  6. Makes 6 servings.
  7. 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.
  8. 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

https://www.shockinglydelicious.com/no-churn-fluffy-milk-chocolate-ice-cream/ [2]

pin this please!Pin the image below for No-Churn Fluffy Milk Chocolate Ice Cream to your Pinterest board to save this recipe

No-Churn Fluffy Milk Chocolate Ice Cream recipe by Dorothy Reinhold

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This post was first published July 27, 2016, and has been updated and republished today.

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