No-Churn Fluffy Milk Chocolate Ice Cream

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