Heavenly Hash Ice Cream – Barefeet in the Kitchen

Creamy chocolate ice cream with a marshmallow swirl, crunchy almonds, and chocolate chips add up to a homemade heavenly hash ice cream.

Extreme close-up on chocolate almond ice cream in cone

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
Chocolate almond ice cream in tray

Heavenly Hash Add-Ins

  • roughly chopped almonds
  • miniature chocolate chips
  • marshmallow cream
Vertical shot of scooping chocolate almond ice cream in tray

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.

Close-up on chocolate almond ice cream in cone

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.

Overhead shot of spoon scooping ice cream from waffle cone

Chocolate ice creams never fail to disappear quickly when they are tucked into our freezer. From classic chocolate ice cream to extra dark chocolate, spicy chocolate (think Mexican hot chocolate!), and chocolate orange and chocolate cherry ice creams are all smooth creamy chocolate ice creams loaded with traditional and unexpected flavors.

Rich chocolate and peanut butter ice cream with chocolate and peanut butter chunks mixed throughout is a dream come true for any ice cream lover. Creamy, rich, chocolatey Nutella ice cream with a melt-in-your-mouth swirl of Nutella mixed throughout is a dreamy way to satisfy your sweet tooth.

Freshly churned chocolate ice cream is layered with bite-size chunks of cosmic brownies and scattered with miniature M&M candies to create this super fun cosmic brownie ice cream.

Creamy chocolate ice cream filled with chocolate-covered cashews and swirled throughout with caramel sauce adds up to bowls of bear claw ice cream that no one can resist.

Dairy free chocolate ice cream that doesn’t taste dairy-free and doesn’t have any hint of coconut? YES! It is possible and it is fantastic! You can make a vegan chocolate peanut butter ice cream too.

Get New Recipessent to your inbox!

We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Servings: 8 servings

Prevent your screen from going dark

  • 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.

Calories: 546kcal · Carbohydrates: 62g · Protein: 8g · Fat: 32g · Saturated Fat: 15g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 10g · Trans Fat: 0.04g · Cholesterol: 59mg · Sodium: 82mg · Potassium: 298mg · Fiber: 4g · Sugar: 50g · Vitamin A: 781IU · Vitamin C: 0.4mg · Calcium: 165mg · Iron: 1mg

Chocolate almond ice cream in cone

Trending Products

0
Add to compare
0
Add to compare
0
Add to compare
0
Add to compare
0
Add to compare
.

We will be happy to hear your thoughts

Leave a reply

ProductHubSpot
Logo
Register New Account
Compare items
  • Total (0)
Compare
0
Shopping cart