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No-Churn Fluffy Milk Chocolate Ice Cream Recipe

This no-churn fluffy milk chocolate ice cream recipe has a delicate, yet decadent flavor you'll love! Recipe courtesy Dorothy of Shockingly Delicious.

Servings: 8

Active time: 25 minutes

Total time:

Ingredients

  • 3 Davidson's Safest Choice® pasteurized egg white(s)
  • 1 c heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1 jar marshmallow fluff (7 oz.)
  • 2 milk chocolate bars
  • 2 Tbsp dark cocoa powder, sifted

Preparation

  1. Place egg whites in medium bowl and whip until they form stiff peaks. Set aside.
  2. Place cream and vanilla extract in another medium bowl and whip cream until it forms firm peaks. Set aside.
  3. Scrape marshmallow fluff into large mixing bowl.
  4. Break chocolate bars into pieces, place in small glass bowl and microwave on 50% power for about 60 seconds. Repeat if necessary until chocolate is melted. Add melted chocolate to marshmallow fluff. Add cocoa powder and stir to mix.
  5. Fold whipped egg whites and whipped cream into chocolate fluff mixture. Scrape into a freezer-safe container and freeze at least 6 hours, or overnight.

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 250
Calories from Fat 130
Total Fat 15g (23% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 45mg (15% DV)
Sodium 60mg (3% DV)
Total
Carbohydrate
27g (9% DV)
Dietary Fiber 1g (4% DV)
Sugars 17g
Protein 3g
Vitamin A 10%
Vitamin C 0%
Calcium 4%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.