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    Home » Desserts

    Chocolate Marshmallow Ice Cream

    Published: June 30, 2022 - Last updated: February 8, 2023 by Erika

    Jump to Recipe
    chocolate marshmallow ice cream pin.

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.

    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!

    bowl of chocolate ice cream on a tray.
    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients You’ll Need
    • Step-By-Step Instructions
    • Expert Tips
    • Variations
    • Storing
    • Recipe FAQ's
    • More Chocolate Recipes You'll Love
    • Chocolate Marshmallow Ice Cream

    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!

    With just a few simple steps, you will have creamy ice cream ready before you know it.

    chocolate ice cream in a bowl with chocolate sauce.

    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

    chocolate marshmallow ice cream labeled ice cream.
    • 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

    four image process making chocolate marshmallow ice cream.
    four image process making marshmallow chocolate ice cream.

    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!

    chocolate ice cream in a bowl.

    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

    What is no-churn ice cream?

    No-churn ice cream means you don’t need an ice cream machine to make it.

    How long does no-churn ice cream take to freeze?

    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.

    Can I use chocolate chips instead of chopped chocolate?

    Yes you can. However, when you chop the chocolate, you get lots of variety in the chocolate pieces.

    Can you add marshmallows to ice cream?

    Yes! Fold the marshmallows into your ice cream batter then freeze!

    More Chocolate Recipes You'll Love

    • chocolate dream whip pie thumbnail picture.
      Chocolate Dream Whip Pie
    • no oven chocolate cake thumbnail picture.
      No Oven Chocolate Cake

    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.

    chocolate marshmallow ice cream thumbnail picture.

    Chocolate Marshmallow Ice Cream

    Erika
    This chocolate marshmallow ice cream is rich, creamy and loaded with sweet marshmallow. 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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 6 hrs
    Total Time 6 hrs 20 mins
    Course Desserts
    Cuisine American
    Servings 8 Servings
    Calories 356 kcal

    Equipment

    • Silicone Wire Cooking Whisk
    • Ceramic Nonstick, Saucepan Set, 1QT and 2QT

    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
    Prevent your screen from going dark

    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

    Calories: 356kcalCarbohydrates: 33gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 7gCholesterol: 148mgSodium: 74mgSugar: 32g

    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.

    Keyword Chocolate Marshmallow Ice Cream
    Tried this recipe?Let us know how it was!

    Enjoy!

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    Welcome!

    I'm Erika! I'm so glad you're here. I live in Arizona where the sun is always shining! I'm a mom of four who loves spending time in the kitchen cooking, baking and eating!

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