Silky smooth Toasted Almond and Marshmallow Chocolate Ice Cream made with sweetened condensed milk and Greek yogurt.
I’m very picky when it comes to ice cream. I am admittedly an ice cream snob at it’s finest.
There are many things that can go wrong with ice cream:
- Too soft
- Too hard
- Too frothy
- Too creamy
- Not the best mix-ins
- Weird flavor combos
- Too sweet
I’m sure there are many more ice cream faults that can make this list, but these are all the annoyances I can think of for now.
Oh wait! I do have one more. Too expensive!
Haha, writing about ice cream totally reminded me of our Cancun trip last year. I was craving ice cream since I hadn’t eaten it for a few days (a big deal seeing as how I have a scoop almost every night) when we spotted a Haagen Daaz ice cream shop. Heaven! Pure heaven!
We went up to the counter, reviewed the prices, and began to order. We knew that one scoop was going to be $5, but we were on vacation and willing to splurge. The employee scooped about 1/4 cup sized ball and plopped it in the cup. Then he asked Ben if he would like another flavor.
We thought, “Oh cool! They have half sized scoops so that you can choose 2 different flavors for your order. Of course we want another flavor.” I went ahead and picked two flavors as well.
Ummm, $20 later we each had about a 1/2 cup total of ice cream in our bowls. Those itty bitty scoops were their single sized scoops and they charged us 2 scoops each!!! Do you not realize I’m from America and ice cream scoops that small are nonexistent?!?!
I still can’t believe that anyone can charge that much for a miniature scoop of ice cream. I relished every bite of that Haagen Daaz seeing as how it cost us a fortune.
But enough of overly priced ice cream. How about just making yourself some sinfully delicious ice cream at home that is just as good as your favorite store bought brand?
My pet peeve with homemade ice cream is that it’s too soft right when you make it and, most of the time, if you let it harden in the freezer it gets way too hard and isn’t smooth when scooped. Well, problem solved!
Okay, I don’t actually know the solution to the above problem. All I know is that this Toasted Almond and Marshmallow Chocolate Ice Cream turned out smooth and scoopable even after days in the freezer. Whether it was the sweetened condensed milk, the cream, or the Greek yogurt, I don’t know. All I know is that this ice cream is delicious!
This ice cream has a rich chocolate flavor with a slight tang from the yogurt. The toasted almonds and marshmallows give a variety of texture and flavor to the chocolate ice cream.
And the best part about this ice cream is that it churns thick and smooth so you can enjoy it right away, or you can freeze it into a store bought ice cream consistency after about 4 hours in the freezer, which makes for delicious leftovers.
Hmmm…now that I think about it, maybe I’ll start selling this ice cream for $100 a batch. It’s just as good as Haagen Daaz, so why not?!
What’s your favorite ice cream?
- ¾ cup heavy cream
- ½ cup milk (I used 1%)
- 1 can sweetened condensed milk
- 1 cup nonfat plain Greek yogurt
- ½-2/3 cup cocoa powder (depending on taste)
- 1 teaspoon vanilla extract
- ½ cup sliced almonds
- 1 cup mini marshmallows
- Preheat oven to 350 degrees and spread sliced almonds in a single layer on a baking pan. Set aside.
- In a large mixing bowl, whisk together heavy cream, milk, sweetened condensed milk, yogurt, cocoa powder, and vanilla extract. Whisk until smooth and no lumps of cocoa are left. Taste and alter amount of cocoa according to preference.
- Pour mixture into ice cream maker and churn according to manufacturer directions. (mine took 30 minutes)
- While ice cream is churning, toast sliced almonds in oven at 350 degrees for 5-6 minutes or until fragrant and lightly browning. Transfer to a bowl and cool in fridge.
- During last 5 minutes of churning, add toasted almonds and marshmallows.
- Eat immediately or allow to harden in airtight container for at least 4 hours in freezer.
- Makes 1½ quarts.