Frozen Hot Chocolate Ice Cream – 5 Ingredients and PERFECT For The Weekend!

Frozen Hot Chocolate Ice Cream Recipe

This frozen treat combines chocolate + Nutella + ice cream and you can’t go wrong when you put those together.  It requires NO ice cream maker either.  Give this one a try – you won’t regret it!

️ MENU TIP: This Frozen Hot Chocolate Ice Cream recipe is from week 16 of our 5 ingredient Expansion menu plans pack! 

Ingredients for Frozen Hot Chocolate Ice Cream:

• 30 oz heavy whipping cream divided
• 3/4 cup hazelnut spread plus extra for drizzle
• 14 oz sweetened condensed milk
• 1 cup mini marshmallows

How To Make Hot Chocolate Ice Cream:

1. In medium saucepan over medium heat, add 10 oz whipping cream and hazelnut spread. Cook 5 minutes, stirring occasionally. Do not boil. Once smooth, set aside to cool.
2. Using stand mixer, add condensed milk, remaining whipping cream, and hazelnut mixture. Whip 20 minutes until soft peaks form. Fold in marshmallows.
3. Pour mixture into 13×9-inch baking dish. Drizzle top with hazelnut spread.
4. Freeze 6 hours or overnight.
5. Note: Extended freeze time required.

Tips from the chef:

• Don’t skimp on the mixing time for the whipped cream mix. It says 20 minutes and it really means it!
• Pre-freezing your mixing bowl helps so the whipped cream doesn’t start to melt right away
• Definitely freezer overnight – it’s soupy if you take it out too soon
• Enjoy!

Print Recipe

Frozen Hot Chocolate Ice Cream

Prep Time25 minutes mins

Cook Time6 hours hrs

Servings: 8

Calories: 735kcal

Ingredients

• 30 oz heavy whipping cream divided
• 3/4 cup hazelnut spread plus extra for drizzle
• 14 oz sweetened condensed milk
• 1 cup mini marshmallows

Instructions

• In medium saucepan over medium heat, add 10 oz whipping cream and hazelnut spread. Cook 5 minutes, stirring occasionally. Do not boil. Once smooth, set aside to cool.
• Using stand mixer, add condensed milk, remaining whipping cream, and hazelnut mixture. Whip 20 minutes until soft peaks form. Fold in marshmallows.
• Pour mixture into 13x9-inch baking dish. Drizzle top with hazelnut spread.
• Freeze 6 hours or overnight.
• Note: Extended freeze time required.

Notes

65 net carbs

Nutrition

Calories: 735kcal

Looking for more yummy meals? This recipe is from week sixteen of our 5 ingredient expansion menu plans! You’ll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.

These are the BEST MENU PLANS on the planet (and, the only menu plan that ship all the grocery lists, menu plans and recipe cards right out to you ~ no downloading or hunting down recipes on your phone at dinnertime ever again!) I know you’re going to love these!

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