What starts with a simple chocolate ice cream base turns into a decadent treat with the addition of store-bought marshmallow creme. For extra wow, stir in some chocolate marshmallows and Hot Fudge Sauce before freezing.
INGREDIENTS: YIELD: 1 QUART
- 3 cups heavy cream
- 1 cup whole milk
- ¾ cup sweetened cocoa powder
- ¾ cup sugar
- Pinch salt
- 8 ounces marshmallow creme
- 1 tablespoon vanilla extract
- 3 regular-sized 3 Musketeers candy bars
INSTRUCTIONS:
- In a large saucepan over medium heat, combine cream, milk, cocoa powder, sugar, and salt until sugar is dissolved. Remove from heat, and add marshmallow creme and vanilla. Stir to combine.
- Allow to chill in refrigerator for 3–4 hours or overnight.
- Once chilled, stir in chopped candy bar pieces and add to ice cream maker. Follow manufacturer’s instructions for freezing.
Variations:
Thanks to a fickle consumer base, 3 Musketeers has developed several new flavors, such as Mint Chocolate and Chocolate Truffle. Any flavor would be a wonderful addition to this recipe.
