This Chocolate Marshmallow Ice Cream is rich, creamy and loaded with sweet marshmallows. It's the perfect combination of creamy and smooth that will melt on your tongue. The best part is you don't need an ice cream maker for this easy ice cream recipe!
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Check out my Nutella Milkshake and my Banana Pudding Popsicles for more delicious sweet treats!
This no-churn chocolate marshmallow ice cream recipe is delicious, sweet, airy, and so simple to make. There's no special equipment required and you can even customize by stirring in some of your favorite ice cream friendly ingredients. Your taste buds will go crazy for this ice cream!
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With just a few simple steps, you will have creamy ice cream ready before you know it.
Why You’ll Love This Recipe
- It's creamy, dreamy and so delicious!
- Perfect for summer and so much better than store-bought.
- You don't need an ice cream maker to enjoy this easy summer treat!
- Perfect to serve by the spoonful or with a cone.
Ingredients You’ll Need
- Milk: Any milk will work, but 2% fat or higher will result in the creamiest no churn ice cream.
- Unsweetened Cocoa Powder: Use a good quality unsweetened cocoa powder for best flavor.
- Salt: A bit of salt balances out the sweetness from the sugar.
- Egg Yolks: This is a critical ingredient that contributes to the creaminess.
- Sugar: Regular granulated sugar works best.
- Heavy Cream: It gives the ice cream it’s ultra-creamy texture.
- Dark Chocolate: I use 60% dark chocolate, but use your favorite. The darker the chocolate the more intense the chocolate flavor will be.
- Vanilla Extract: Vanilla enhances the chocolate flavors even more.
- Marshmallows: You use more marshmallows too if you want more marshmallow flavor.
Step-By-Step Instructions
Step 1: Heat milk in a saucepan, but do not bring to a boil. Add cocoa powder and salt. Mix until dissolved.
Step 2: In a mixing bowl, mix the egg yolks with sugar.
Step 3: Slowly pour half of the hot milk into the egg mixture while gradually whisking. Then return the tempered egg mixture back to the saucepan with the rest of the milk.
Step 4: Heat the saucepan on low, do not boil. The mixture will gradually become a little thicker. Remove from heat when the consistency of the mixture remains on the back of a spatula. Remove saucepan from heat. If any of the eggs scrambled, be sure to strain them out.
Step 5: Once the mixture has cooled, add half the chopped chocolate, the heavy cream and vanilla extract. Mix together.
Step 6: Pour ice cream mixture into a container, cover with foil and put in the freezer for 3 hours.
Step 7: Before removing the ice cream from the freezer, melt marshmallows over very low heat. As soon as they start to melt, remove them from heat and stir with a spoon until melted.
Step 8: Remove the ice cream from the freezer, let it stand for 5-6 minutes, then loosen it with a spoon. Fold in the rest of the chopped chocolate and the melted marshmallows.
Step 9: Cover ice cream again and return to the freezer for another 3 hours, or until fully frozen.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Be sure to chop the chocolate into small chunks so they aren't too hard to bite into when frozen. I like to use a chocolate bar, and then finely chop it, so I can control the size better.
- A great shortcut is using marshmallow fluff. If you do, I suggest warming up the fluff so that it's easier to work with. Then, you can swirl it into the ice cream with a knife to evenly distribute.
- Use cold whipping cream for the best results!
- The shallower the container you store your ice cream in the faster the ice cream will freeze and be ready to eat.
Variations
- Add in some extra mix-ins! Nuts, graham crackers pieces, and more chocolate are my some of my favorites.
- If you want whole marshmallows instead of melted you can do that too! Use mini marshmallows or cut regular size marshmallows into bite-sized pieces before mixing them into the ice cream.
Storing
Store the ice cream in the freezer in an airtight container covered with plastic wrap or waxed paper pressed directly on the surface of the ice cream to help prevent ice crystals from forming. The ice cream should last for 2-3 weeks.
Recipe FAQ's
No-churn ice cream means you don’t need an ice cream machine to make it.
It typically takes at least 6 hours in the freezer for no churn ice cream to firm up. You may need to freeze for 8 or more hours for it to have a scoopable consistency.
Yes you can. However, when you chop the chocolate, you get lots of variety in the chocolate pieces.
Yes! Fold the marshmallows into your ice cream batter then freeze!
More Chocolate Recipes You'll Love
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Chocolate Marshmallow Ice Cream
Equipment
Ingredients
- 1 ½ cups whole milk
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon salt
- 4 egg yolks
- ¾ cup sugar
- 1 cup dark chocolate chopped
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- 1 cup marshmallows
Instructions
- Heat milk in a saucepan, but do not bring to a boil. Add cocoa powder and salt. Mix until dissolved.
- In a mixing bowl, mix the egg yolks with sugar.
- Slowly pour half of the hot milk into the egg mixture while gradually whisking. Then return the tempered egg mixture back to the saucepan with the rest of the milk.
- Heat the saucepan on low, do not boil. The mixture will gradually become a little thicker. Remove from heat when the consistency of the mixture remains on the back of a spatula. Remove saucepan from heat. If any of the eggs scrambled, be sure to strain them out.
- Once the mixture has cooled, add half the chopped chocolate, the heavy cream and vanilla extract. Mix together.
- Pour ice cream mixture into a container, cover with foil and put in the freezer for 3 hours.
- Before removing the ice cream from the freezer, melt marshmallows over very low heat. As soon as they start to melt, remove them from heat and stir with a spoon until melted.
- Remove the ice cream from the freezer, let it stand for 5-6 minutes, then loosen it with a spoon. Fold in the rest of the chopped chocolate and the melted marshmallows.
- Cover ice cream again and return to the freezer for another 3 hours, or until fully frozen.
Notes
- Be sure to chop the chocolate into small chunks so they aren’t too hard to bite into when frozen. I like to use a chocolate bar, and then finely chop it, so I can control the size better.
- A great shortcut is using marshmallow fluff. If you do, I suggest warming up the fluff so that it’s easier to work with. Then, you can swirl it into the ice cream with a knife to evenly distribute.
- Use cold whipping cream for the best results!
- The shallower the container you store your ice cream in the faster the ice cream will freeze and be ready to eat.
- Store the ice cream in the freezer in an airtight container covered with plastic wrap or waxed paper pressed directly on the surface of the ice cream to help prevent ice crystals from forming. The ice cream should last for 2-3 weeks.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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