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Inkspot Staff

Hot Cocoa No-Churn Ice Cream

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  • 3 c. heavy cream – 1 14-oz. can sweetened condensed milk – 3 hot cocoa packets – 1 c. mini marshmallows, plus more for garnish

  • Best made with a stand mixer with whisk attachment, rubber spatula, and 9×5 loaf pan.

  • In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.

  • Fold in sweetened condensed milk.

  • Add hot cocoa packets.

  • Add 1 cup mini marshmallows (or desired amount).

  • Pour into loaf pan, garnish with mini marshmallows.

  • Let set in freezer for five hours.

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