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Chocolate Marshmallow Ice Cream

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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.
Amazing and easy chocolate ice cream

Love this chocolate marshmallow ice cream? Try 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.
Delicious chocolate marshmallow ice cream

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.

How To Make This Recipe

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

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.

chocolate ice cream in a bowl.
Homemade chocolate ice cream

Recipe 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.

FAQ

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!

Yield: 8 Servings

Chocolate Marshmallow Ice Cream

chocolate ice cream in a bowl with chocolate sauce.

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!

Prep Time 20 minutes
Freeze Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 1 1/2 cups whole milk
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 4 egg yolks
  • 3/4 cup sugar
  • 1 cup dark chocolate, chopped
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup marshmallows

Instructions

  1. Heat milk in a saucepan, but do not bring to a boil. Add cocoa powder and salt. Mix until dissolved.
  2. In a mixing bowl, mix the egg yolks with sugar.
  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.
  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.
  5. Once the mixture has cooled, add half the chopped chocolate, the heavy cream and vanilla extract. Mix together.
  6. Pour ice cream mixture into a container, cover with foil and put in the freezer for 3 hours.
  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.
  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.
  9. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 356Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 148mgSodium: 74mgCarbohydrates: 33gFiber: 0gSugar: 32gProtein: 5g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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