No-Churn Heavenly Hash Ice Cream is chocolatey, nutty and absolutely incredible! A rich and chocolatey ice cream studded with roasted almonds, mini chocolate chips and creamy marshmallow ribbons throughout.

No-Churn Heavenly Hash Ice Cream

What happens when a brand stops making your favorite ice cream?

You make it yourself! A prominent Michigan grocery store that carries their own brand of ice cream also used to carry my favorite flavor – you guessed it, heavenly hash. I think it’s been about 10 years since they stopped making it and I have been missing it every single day since. Other brands come close, but the flavor isn’t the same.

So after discovering how easy it is to make no-churn ice cream, I decided to try making my own version. And it was love at first bite – or lick? My husband said it was  even better than store bought. And I happen to agree.

No-Churn Heavenly Hash Ice Cream

What is Heavenly Hash Ice Cream?

A rich chocolate ice cream with ribbons of marshmallow creme, roasted chopped almonds and chocolate chips. Aka the best ice cream ever.

ingredients for No-Churn Heavenly Hash Ice Cream

To Make This No-Churn Heavenly Hash Ice Cream You Will Need:

  • whole unsalted almonds
  • bittersweet chocolate
  • sweetened condensed milk
  • vanilla extract
  • unsweetened dutch processed cocoa powder
  • dark cocoa powder (unsweetened)
  • fine salt
  • heavy whipping cream
  • mini chocolate chips
  • marshmallow creme

toasted almonds

First things first, roast the almonds! Preheat your oven to 325°. Roughly chop enough almonds to yield 3/4 cup. Spread the chopped almonds onto a parchment lined baking pan and roast for 6 minutes, tossing halfway through. Once golden brown, remove and transfer to a clean bowl.

chocolate in a double boiler

Next, add 4 ounces bittersweet chocolate to a glass (heat safe) mixing bowl that will fit inside a saucepan. Fill a sauce pan with about an inch of water and bring to a simmer. Set the bowl on the pot – the water should not reach or touch the bottom of the bowl.

melted chocolate

Stir until the chocolate has melted. Use oven mitts to remove the bowl to trivet.

add in sweetened condensed milk

To the melted chocolate, add 1 (14 ounce) can sweetened condensed milk

add cocoa powders, vanilla, salt

Then measure and add 3 tablespoons unsweetened dutch process cocoa, 3 tablespoons unsweetened dark cocoa, 1/4 teaspoon fine salt and 1 teaspoon vanilla extract.

What Is Dutch Process Cocoa?

It is the process in which cocoa solids are treated with an alkalizing agent which reduces the natural acidity of the cocoa so it is less bitter.

whisk to combine

Stir to incorporate, transfer the chocolate mixture to a large mixing bowl and set aside.

whipped cream

Next, add 2 cups heavy whipping cream to a chilled bowl. I pop my bowl into the freezer for about 30 minutes before hand. This helps speed up the process. Whip until stiff peaks form.

add whipped cream to chocolate mixture

Add the (non-sweetened) whipped cream in to the large bowl with the chocolate mixture.

fold together

Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain.

until combined

Be patient with this. This process will take some time and give your arm muscles a workout.

add mini chips and roasted almonds

Once combined, add a 1/2 cup of the roasted chopped almonds and 1/3 cup of the mini chocolate chips. Save the remaining for later.

stir to combine

Fold those in as well.

add marshmallow

Lastly, add 1 cup marshmallow creme. This is store-bought (no shame!) but there are recipes out there for homemade marshmallow creme. Since no-churn ice cream is meant to be easy, I personally didn’t want the extra steps. But you do you!

ribbons of marshmallow creme

Gently fold this into the ice cream base as well creating ribbons.

DO NOT OVER MIX.

add ice cream to container and top with spoonfuls of more marshmallow creme

Transfer the ice cream base into a freezer-safe dish and add dollops of the remaining marshmallow creme to the top. Use a butter knife to swirl slightly.

sprinkle with chocolate chips and roasted almonds

Sprinkle with the remaining roasted almonds and mini chocolate chips over top before freezing for 8 hours or overnight.

frozen No-Churn Heavenly Hash Ice Cream

When ready to serve, remove from the freezer at least 20 to 30 minutes before serving. Using a ice cream scoop that has heated under running hot water helps too.

No-Churn Heavenly Hash Ice Cream

So rich and chocolatey but the real secret to this amazing ice cream is the marshmallow creme and roasted almonds.

Prepare to fall in love!

Click Here For More No-Churn Ice Cream Recipes!

No-Churn Heavenly Hash Ice Cream

Enjoy! And if you give this No-Churn Heavenly Hash Ice Cream recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

No-Churn Heavenly Hash Ice Cream

No-Churn Heavenly Hash Ice Cream
Yield: 16 - 1/2 cup servings

No-Churn Heavenly Hash Ice Cream

No-Churn Heavenly Hash Ice Cream is chocolatey, nutty and absolutely incredible! A rich and chocolatey ice cream studded with roasted almonds, mini chocolate chips and creamy marshmallow ribbons throughout.

Prep Time 35 minutes
Additional Time 8 hours
Total Time 8 hours 35 minutes

Ingredients

  • 3/4 cup roughly chopped unsalted almonds
  • 4 ounces bittersweet chocolate
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsweetened dutch process cocoa
  • 3 tablespoons unsweetened dark cocoa (like Hershey's Special Dark)
  • 1/4 teaspoon fine salt
  • 2 cups heavy whipping cream
  • 1/2 cup mini chocolate chips
  • 1 (7 ounce) container marshmallow creme

Instructions

  1. Preheat your oven to 325° and line a rimmed baking sheet with parchment.
  2. Add the chopped almonds to the prepared pan and roast for 6 minutes or until lightly golden brown and fragrant. Remove and allow to cool.
  3. Add the bittersweet chocolate to a glass (heat safe) mixing bowl that will fit inside a saucepan. Fill a sauce pan with about an inch of water and bring to a simmer. Set the bowl on the pot (the water should not reach or touch the bottom of the bowl) and stir until the chocolate has melted. Use oven mitts to remove the bowl to trivet.
  4. To the melted chocolate, add sweetened condensed milk, vanilla, both cocoa powders and fine salt. Stir to combine, transfer this to a large mixing bowl and set aside.
  5. Pour the heavy whipping cream into a separate mixing bowl (see notes). Using a hand held mixer, mix on high-speed until stiff peaks form.
  6. Transfer the whipped cream to the bowl with the chocolate mixture. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Don't rush this step. At some point this may seem impossible to combine, but trust me it will.
  7. Once combined, fold in 1/2 cup of the roasted almonds and 1/3 cup of the mini chips.
  8. Lastly, add 1 cup of marshmallow cream and gently fold this into the ice cream base creating ribbons. DO NOT OVER MIX.
  9. Transfer the ice cream base into a freezer-safe dish and add dollops of the remaining marshmallow creme to the top. Use a butter knife to swirl slightly. Sprinkle with the remaining roasted almonds and mini chocolate chips over top.
  10. Freeze for 6 to 8 hours or overnight.
  11. When ready to serve, remove atleast 20 to 30 minutes ahead of time. Using a ice cream scoop that has heated under running hot water helps too.

Notes

* I pop my glass or metal mixing bowl into the freezer for 15 to 20 minutes prior to making whipped cream. This helps it whip up faster.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 221Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 75mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 4g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.