Extra creamy and rich Chocolate Marshmallow Ice Cream, with a deep chocolate flavor. This ice cream is a dreamy blend of creamy chocolate ice cream, sweet marshmallow fluff and chocolate chips. Super easy to make at home!
Nothing says decadence quite like Chocolate Marshmallow Ice Cream! This dessert is a decadent blend of rich chocolate ice cream and sweet marshmallow fluff, creating a taste that is both comforting and indulgent.
The creamy chocolate ice cream base is topped with a delicious marshmallow swirl that perfectly complements the deep chocolate flavor. Chocolate chips and mini marshmallows are mixed into the ice cream to add flavor and sweetness.
This recipe is really easy to make and required an ice cream maker. However, you can also make it no-churn if needed.
If you're in the mood for more unique chocolate and homemade ice cream recipes, here are some ideas! Try out this velvety smooth Chocolate Boba, this extra rich and nutty Black Sesame Ice Cream, and this deeply roasted and earthy Hojicha Ice Cream.
Why you'll love this recipe
- Natural Flavor: This delicious chocolate marshmallow ice cream recipe uses good quality ingredients, without any artificial flavor.
- Premium Taste: This premium ice cream recipe is ultra decadent, rich and very creamy. The dark chocolate chunks add richness and a deep chocolatey flavor.
- Perfect Combination: Rich chocolate ice cream is combined with sweet marshmallow fluff to create the most decadent flavor combination ever!
- Easy to Make: Despite its luxurious taste, this recipe is surprisingly easy to make at home and only requires basic ingredients.
Ingredient round-up
- Chocolate: We're using a combination of unsweetened cocoa powder for a deep chocolate flavor and dark chocolate chips for added texture. You can also use chopped chocolate.
- Marshmallow: I recommend using both mini marshmallows and marshmallow fluff to create that classic marshmallow flavor and texture.
- Sugar: I recommend using brown sugar, but regular sugar works well too.
- Milk & Cream: I recommend using whole milk and heavy cream. You can also use half and half.
Substitutions & Variations
This Marshmallow Chocolate Ice Cream can be customized to suit your taste by leaving out or adding some ingredients. Here are some ideas:
- Vanilla: A dash of vanilla extract or vanilla bean paste can add a hint of sweetness.
- Chocolate Chip Cookies: For an extra crunch and added chocolate goodness, consider mixing in some crumbled chocolate chip cookies before freezing.
- Chocolate Syrup: Drizzle some chocolate syrup on top for an extra layer of chocolatey goodness.
- Alternative Sweeteners: You can use maple syrup, agave nectar or sweetened condensed milk instead of sugar.
- Nuts: Mix in some chopped almonds or hazelnuts for extra crunch.
How to make this recipe
1. In a saucepan, combine cream and cocoa powder over low heat. Stir in the chocolate until fully melted and combined.
2. In a separate saucepan, heat up the milk until hot. In a large mixing bowl, whisk the eggs, then pour the hot milk over the eggs, whisk and cook until thickened.
3. Mix the custard into the chocolate base. Allow the mixture to cool to room temperature, then refrigerate until chilled.
4. Churn the chilled ice cream mixture in your ice cream maker as per manufacturer's instructions until soft serve. Stir in the chocolate chips.
- Transfer half of the ice cream to a container.
- Drizzle half of the marshmallow fluff over the ice cream. Use a skewer or knife to marble it.
- Sprinkle with mini marshmallows.
- Repeat process for the remaining ice cream and marshmallow fluff. Top with mini marshmallows and chocolate chips.
Success Tips & Tricks
- Quality Ingredients: To achieve the best flavor, use high-quality ingredients. The quality of your chocolate, cream, and marshmallows can significantly impact the overall taste of your Chocolate Marshmallow Ice Cream.
- Soften marshmallow: Fresh out of the tub, marshmallow fluff is quite thick and difficult to spread. Pop in the in the microwave for 10-15 seconds, then mix well to soften.
- Prevent Ice Crystals: To avoid the formation of ice crystals, place a layer of plastic wrap directly on the surface of the ice cream before freezing.
- Proper Storage: Use a shallow, freezer-safe container for storing your ice cream. This not only helps in freezing the ice cream evenly but also allows for easy scooping.
- Chill Before Churning: For the best texture, ensure your ice cream mixture is thoroughly chilled before churning. This helps achieve a smoother, creamier ice cream.
Frequently asked questions
Absolutely! After refrigerating the ice cream base, place it in a freezer-safe container and freeze. Then stir the mixture every 30 minutes to prevent large ice crystals from forming. The texture might be slightly less creamy than when using an ice cream maker, but still delicious!
Yes, you can use any type of chocolate you like, such as milk, dark or white chocolate. However, please remember that this will affect the final flavor of your ice cream.
If you can't find marshmallow fluff, you can melt regular marshmallows with a little bit of milk to create a similar texture.
This ice cream can be stored in the freezer for up to 2-3 weeks. After churning, layer it in a shallow container, then freeze.
For the best texture, I recommend enjoying this ice cream as soon as possible, ideally within a few days.
If you enjoyed this recipe, you will love these too:
Looking for more decadent ice cream recipes? Check out this extra fudgy Turtle Sundae or this creamy Homemade Chocolate Ice Cream!
If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Recipe
Chocolate Marshmallow Ice Cream
Ingredients
Chocolate ice cream base
- 1 cup heavy cream
- ¼ cup semisweetchocolate chips, for melting
- ¼ cup raw cocoa powder
- ¾ cup whole milk
- 1 medium egg, whole
- 1 medium egg yolk
- ⅛ teaspoon salt
- ¼ cup brown sugar*
- ½ teaspoon vanilla extract, optional
- ¼ cup semisweetchocolate chips, for mixing
Marshmallow
- ½ cup marshmallow fluff
- ½ cup mini marshmallows, for serving
Instructions
- In a saucepan, combine the cream and cocoa powder. Cook over medium low heat until bubbling, then simmer for 1 minute whilst whisking.
- Remove saucepan from heat, then add in ¼ cup of chocolate chips. Let the mixture sit for 3-4 minutes, then whisk well until the chocolate is fully incorporated. Transfer chocolate cream into a large bowl, then place a mesh sieve over it.
- In a small bowl, combine the eggs, sugar and salt.
- In a separate saucepan, heat up the milk over medium low heat. Once piping hot (not boiling), slowly pour half of the milk into the egg mixture, whilst mixing continuously.
- Pour the egg mixture back into the saucepan and cook over medium low heat, whisking continuously.Keep cooking until the mixture starts to thicken and it coats the back of a spoon without dripping off. If using a kitchen thermometer, it should read maximum 180°F (80°C). This should take about 5-6 minutes.
- Pour the hot custard into the chocolate cream mixture, sifting away any lumps. This ensures a smooth consistency.
- Whisk everything well to combine, then add in the vanilla and rum extracts (optional).
- Cover the bowl with plastic wrap, then let it cool down to room temperature before transferring to the fridge. Refrigerate for at least 2-3 hours before churning.
- Once chilled, add the mixture to an ice cream maker and churn as indicated on the manufacturer’s instructions. This typically takes between 20-25 minutes.
- When the ice cream is soft serve, add in chocolate chips and continue churning until evenly distributed.
- Place the marshmallow fluff in a small bowl and melt in the microwave for 10-15 seconds until it softens.
- Transfer half of the churned ice cream into a shallow container, then add half of the marshmallow fluff on top. Use a knife or a spoon handle to swirl it around creating a marble pattern.
- Repeat the process for the remaining ice cream and marshmallow fluff. Decorate with mini marshmallows and chocolate chips if desired.
- Seal container, then freeze for 4-6 hours, or until hardened.
Notes
- If using milk or sweet chocolate, please reduce sugar by half or adjust to personal preference.
- Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 6 servings (2 small scoops per serving).
- Storing: keep in the freezer in a shallow airtight container for up to 2-3 weeks. Consume within a few days for the best texture.
Nutrition
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Aziza says
Tastes just like Ben & Jerrys so chocolaty and good!