Creamy chocolate ice cream with a marshmallow swirl, crunchy almonds, and chocolate chips add up to a homemade heavenly hash ice cream.
What’s the difference between Rocky Road and Heavenly Hash?
At their heart, both of these chocolate ice creams contain marshmallows and almonds. Heavenly Hash often contains an additional chocolate add-in, either chocolate chips, flakes, or chunks.
Rocky Road is usually a chunkier ice cream, typically with whole nuts and mini marshmallows, and Heavenly Hash might have smaller pieces of nuts, a marshmallow swirl, and chocolate pieces mixed throughout.
Heavenly Hash Ice Cream
You’ll need the following ingredients to make this recipe:
Chocolate Ice Cream Base
- heavy cream
- cocoa powder
- sugar
- kosher salt
- chocolate chips
- milk
- vanilla extract
Heavenly Hash Add-Ins
- roughly chopped almonds
- miniature chocolate chips
- marshmallow cream
Recipe for Heavenly Hash
In a large saucepan, combine the cream, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
Remove from the heat and immediately add the chocolate. Whisk until the chocolate has completely melted. Stir in the milk and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
Process according to your machine’s instructions. Transfer the ice cream to a freezer-safe container and gently stir in about 1 cup of marshmallow cream and most of the almonds and chocolate chips, reserving a few tablespoons worth for topping. Take care not to overmix and leave plenty of streaks of marshmallow in the ice cream.
Drop spoonfuls of the remaining marshmallow cream over the top of the ice cream and sprinkle with the remaining almonds and chocolate chips. Use a knife to very lightly swirl the marshmallow cream into the ice cream. Freeze for 8 hours, until firm enough to scoop, before serving.
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Heavenly Hash Ice Cream
Ingredients
Chocolate Ice Cream Base
- 1½ cups heavy cream
- ⅓ cup cocoa powder regular or dark
- ⅔ cup sugar
- ⅛ teaspoon kosher salt
- ½ cup bittersweet or semi-sweet chocolate chips
- 1½ cups milk
- 1 teaspoon vanilla extract
Heavenly Hash Add-Ins
- 1 cup whole almonds roughly chopped, about ¾ cup worth
- ½ cup miniature chocolate chips
- 7 ounces marshmallow cream
Instructions
- In a large saucepan, combine the cream, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
- Remove from the heat and immediately add the chocolate. Whisk until the chocolate has completely melted. Stir in the milk and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
- Process according to your machine’s instructions. Transfer the ice cream to a freezer-safe container and gently stir in about 1 cup of marshmallow cream and most of the almonds and chocolate chips, reserving a few tablespoons worth for topping. Take care not to overmix and leave plenty of streaks of marshmallow in the ice cream.
- Drop spoonfuls of the remaining marshmallow cream over the top of the ice cream and sprinkle with the remaining almonds and chocolate chips. Use a knife to very lightly swirl the marshmallow cream into the ice cream. Freeze for 8 hours, until firm enough to scoop, before serving.
Nutrition
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