Chocolate Marshmallow Ice Cream
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!
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
Calories: 261kcal
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