Who doesn’t love ice cream on a hot summer day?
1/2 cup unsweetened cocoa powder
1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
1 cup light cream
1 tablespoon vanilla extract
1/2 cup chopped pecans
1 cup mini marshmallows
Put cocoa in a small saucepan and whisk in condensed milk until smooth. Cook over low heat, whisking constantly until slightly thickened, about 5 min. Remove from heat. Transfer to a bowl and stir in heavy cream, light cream and vanilla.
Pour mixture into canister of an ice cream maker and freeze according to manufacturer’s directions. Stir in pecans and marshmallows halfway through freezing process.
Transfer ice cream to an airtight container and put in freezer to harden, about 1 hour.