Ingredients:

  • 2 cups heavy whipping cream, divided
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup Dutch-process cocoa powder
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 1/2 cup roasted salted almonds, roughly chopped
  • 1 cup mini marshmallows
  • 1/2 cup semi-sweet chocolate chips

Instructions:

  1. In a medium saucepan, whisk together 1 cup of heavy cream, the sugar, cocoa powder, and salt. Warm over medium heat, whisking constantly until the sugar dissolves and the mixture begins to simmer to bloom the cocoa.
  2. Remove from heat and whisk in the remaining 1 cup of heavy cream, the whole milk, and vanilla extract to cold-shock the base.
  3. Pour the mixture through a fine-mesh strainer into a bowl to ensure a smooth texture, then cover and refrigerate until completely chilled (at least 4 hours).
  4. Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  5. During the last 2 minutes of churning, add the chopped almonds, mini marshmallows, and chocolate chips to distribute evenly.
  6. Transfer the ice cream to a shallow, airtight freezer-safe container and freeze for an additional 2 hours or until firm.