No-Churn Wonka Bar Inspired “Whipple Scrumptious Fudgemallow Delight” Ice Cream
“Good morning Starshine, the Earth says hello!”
The recipes and baking tips shared on Tranquil Trophy Wife are based on my personal experience, research, and kitchen testing. Results may vary depending on ingredients, equipment, technique, altitude, humidity, and individual skill level.
My goal is to make baking approachable, enjoyable, and a little less intimidating. Every baker starts somewhere, and perfection is never required. Happy baking!
Every October, my husband and I try to watch as many spooky movies as possible. Spooky Movie Month, is what we call it. This tradition began early on in our marriage. Papa is obsessed with horror movies, and I love all things Halloween. Typically, we make a list of movies and draw titles out of a bowl to determine what movie we would watch. Now, we have two kids that love Spooky Movie Month as much as we do! Unfortunately for Papa, the girl hates horror movies. So, we compromise. Halloween movies, spooky movies, and maybe a few mild horror movies thrown in.
This year, I decided to make things more exciting by pairing a no-churn ice cream flavor with each of our favorite movies. Between Halloween and Valentines Day, it’s challenging to avoid artificial food dyes. So, I had to take matters into my own hands to create fun treats for my family. Although it’s not necessarily a Halloween movie, we watch it every year for the candy. When I was in the second grade, we read several Roald Dahl books: including Charlie & The Chocolate Factory. After reading the book, we got to watch the movie in class. Before the movie began, my teacher surprised the entire class with a single piece of chocolate, five of those had golden tickets inside. To my surprise, I found a golden ticket! The students that found a golden ticket got to go to the teachers’ lounge to help make our very own Whipple Scrumptious Fudge-mallow Delight candy!
Of course, 20+ years later and I’m still obsessed with both Willy Wonka and chocolate. “Whipple Scrumptious Fudgemallow Delight” is a rich chocolate ice cream with fudge and marshmallow swirl. I served this with mini marshmallows and the cutest dye-free edible gold stars!
Key Ingredients
Heavy Whipping Cream— This is the base for this ice cream. Once whipped, the cream provides a fluffy and creamy element to the ice cream, which is the reason a machine isn’t needed.
Sweetened Condensed Milk— Condensed milk replaces the traditional custard mixture typically found in ice cream. Because the condensed milk has very little water and a high sugar content, it prevents the ice cream from freezing into a solid block.
Suggested Equipment
Stand Mixer— A stand mixer allows you to whip your cream while preparing your flavor mixture.
Handheld Mixer— A handheld mixer ensures the flavor mixture is thoroughly mixed before being combined with the whipped cream. This also quickly mixes the ingredients while keeping the whipped cream thick and fluffy.
Tips
Chill stand mixer bowl and balloon whisk in the freezer for at least 20 minutes before use.
Sift your dry ingredients when making no-churn ice cream.
Directions
1. Using a stand mixer with the balloon whisk attachment in place, or a handheld mixer, pour two cups of chilled heavy whipping cream into your mixing bowl. Whip the cream to stiff peaks by placing the mixer on a medium speed. This will take about 5 minutes. You’ll know it’s ready when the peaks hold their shape. If you overmix, you’ll make butter— so pay close attention.
2. In a separate bowl, add 1 can of sweetened condensed milk, sifted cocoa powder, coffee liqueur, vanilla extract, and salt. Bloom your espresso powder by pouring 1 ounce of hot water into it, before mixing it into your other ingredients.
3. Using a handheld mixer, thoroughly mix the ingredients until they are fully combined. The mix will be fragrant and look like chocolate cake batter.
3. Pour the heavy whipping cream mixture into the flavor mixture. The flavor mixture is dense and will sink to the bottom of the bowl. Fold the whipped cream into the flavor mixture by taking a rubber spatula and scraping the bottom of the bowl and bringing it above the cream. Use a hand mixer to combine both mixtures. This is now your ice cream mixture.
4. Pour a third of the ice cream mixture into a freezer safe container.
5. Spread ⅓ cup of chocolate fudge on top of the mixture before covering with another third of ice cream. This time, add ⅓ cup of marshmallow cream before covering with the final third of ice cream.
7. Place a sheet of parchment paper directly on top of the ice cream before putting the lid on it. This will prevent ice crystals from forming, keeping the ice cream fresher longer! Freeze ice cream for 4 hours, or until firm, before serving.
Modifications
Substitute the marshmallow cream for mini marshmallows.
FAQ
“How do I prevent the ice cream from freezing so hard?”
Try mixing a tablespoon of vodka in with the sweetened condensed milk. Alcohol doesn’t freeze, so it will ensure your ice cream isn’t frozen solid.
“How many servings does this make?”
This will make about 6-8 servings; the recipe yields a little less than half a gallon.
“How long does this last in the freezer?”
The ice cream will stay fresh for up to a month without the flavors being disrupted.
