Marshmallow fans rejoice as this is hands down the best chocolate marshmallow ice cream recipe ever. This homemade ice cream has double the marshmallow fun. The chocolate ice cream is loaded with swirls of gooey marshmallow fluff and tons of soft mini marshmallows too. It's rich, sweet, chewy, creamy, & over-the-top amazing.
We tried other recipes for chocolate ice cream that had either mini marshmallows or ribbons of marshmallow creme in it. They were good but we wanted more. So this has both and I won't apologize for the marshmallow overload. Of course, you can add more or less to your liking. Measure with your heart and you can't go wrong.
If you love rocky road ice cream, then you will love this recipe. It is basically a nut-free version of the classic flavor. This is divine as is but I also share some variations below if you want to jazz this up even more. But try this simple chocolate marshmallow ice cream as written first. You will be glad you did.
If you love chocolate and marshmallow, check out my recipe for Homemade Snickers Bars. It's like fudge overload with a marshmallow nougat. I warn you - it is dangerously addicting.
- How to Use an Ice Cream Maker
- How to Make the Chocolate Ice Cream Base
- Churn the Chocolate Ice Cream
- How Long Does it Take to Churn Ice Cream?
- Add the Marshmallow Mix-Ins
- How Long Do You Freeze the Ice Cream?
- Best Ice Cream Scoops
- Variations & Sundae Ideas
- Top tip
- Chocolate Marshmallow Ice Cream
This recipe uses simple ingredients. Most of them you may already have in your pantry or refrigerator. You will need staples like heavy cream, whole milk, sugar, unsweetened cocoa, and vanilla extract. All of those plus the addition of jarred marshmallow fluff and mini marshmallows are all you need.
This is a no-cook & egg-free chocolate ice cream recipe. The vanilla base uses cocoa for a deep rich flavor. No need to melt chocolate or temper eggs for this easy ice cream. It makes is not only a wonderful quick recipe but ideal for beginners just learning to make chocolate ice cream from scratch. Here is what you will need.
- Heavy Cream
- Whole Milk
- Granulated Sugar
- Vanilla Extract
- Unsweetened Cocoa Powder
- Marshmallow Fluff
- Mini Marshmallows
See the recipe card for quantities.
How to Use an Ice Cream Maker
This chocolate marshmallow ice cream recipe needs an ice cream maker. The ice cream will churn for a short period of time before being frozen. Use whatever ice cream maker you have and follow the manufacturing instructions.
I have a Cuisinart and I love it! It comes with a freezer insert and this is probably the most common type for households. I put the insert into the freezer a few days before I wanted to make the ice cream. A minimum of 12 hours is suggested.
REMEMBER TO FREEZE THE INSERT OVERNIGHT SO IT'S SOLID & READY!
How to Make the Chocolate Ice Cream Base
Begin this recipe by mixing together the ingredients for the ice cream base. In a medium-sized bowl whisk together the cream, milk, vanilla, & sugar.
Once the sugar is dissolved, add the cocoa powder. Whisk briskly for 2 minutes to be sure it is completely incorporated into the cream mixture.
Put the bowl in the freezer for 30 minutes. You want the chocolate cream mixture to be VERY cold before adding it to your ice cream maker. Once the chocolate base is cold, whisk it again to bring all the ingredients back together - some cocoa may have settled to the bottom.
Churn the Chocolate Ice Cream
Now that the mixture is cold, it is time to let the ice cream maker do all the work. This will fit into any electric or hand-churn ice cream maker that is 1.5QT or larger. Assemble your machine as per the instructions for your model. Turn it on and while it is running, slowly pour the chocolate base into the machine. Use a rubber spatula to get every last drop in there.
Hint: Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before.
How Long Does it Take to Churn Ice Cream?
This homemade recipe only takes about 12-15 minutes to churn. (every model may be different but for mine, this is all it took). While it is churning, you have time to clean up and prep for the next few steps.
Now's the time to grab the marshmallows, jarred creme, and a dish to put everything in. You will want a medium-sized shallow dish with a rim at least 2 inches high. I am using a 5x7.5x2.5'' container that holds 50oz, 1.5qt, or 1.5ml. This recipe will yield about 45oz or about 5 ½ cups so pick a container large enough but not too big. Any additional air tends to crystalize on the ice cream.
How Do You Know When the Ice Cream is Ready?
Once the ice cream is close to the top of your machine, you can see it easily. The ice cream will be ready once it is smooth, airy, & creamy. It should have a soft-serve ice cream texture. The best way to test it is to dip a spoon in there and have a bite! Seriously, taste-testing is my favorite part of my job!
Add the Marshmallow Mix-Ins
Once it is almost done, add ½ the container of marshmallow creme to a small microwave-safe bowl. Microwave for 10 seconds and stir. Repeat 10-second intervals until it melted and is almost a liquid. Mine took 20 seconds and it was ready. Once the marshmallow fluff is ready, turn off the ice cream maker. Spoon half the ice cream into your freezer-safe ice cream container.
Using a spoon, drop half ½ of the warm marshmallow creme into blobs & swirl over the ice cream. Sprinkle on ½ the mini marshmallows evenly over the top. Using a rubber spatula or butter knife, swirl everything together so that you can distribute it all while still leaving streaks of chocolate with no marshmallows in it.
Repeat with the remaining chocolate ice cream, marshmallow creme, & mini marshmallows. Swirl it all together again so it looks like this. It should have a good combination of chocolate areas both with and without marshmallows. Put the lid on the container or top with plastic wrap.
How Long Do You Freeze the Ice Cream?
Ok, now is the hard part - waiting for the yummy homemade ice cream to freeze and get solid enough to scoop. Every freezer or container size will result in a different amount of time. However, you can expect the ice cream to be scoopable and ready to eat in about 4-6 hours.
Best Ice Cream Scoops
Everyone seems to have a different idea of what is the best ice cream scoop. Some like the classic scoop, the lever-style disher, or the flat spade type. We have several types at our house and depending on the type of ice cream and how we want to serve it, we change which one we use. Whichever scoop you think is the best, just go for it. Scoop and place in a dish or on a cone.
I have not tried to make any substitutions for this recipe. If you wish to use non-dairy, lactose-free, or vegan milk, I cannot say whether or not this will work. Like most ice cream, changing the ingredients tends to result in an icy texture instead of creaminess. This recipe is already gluten-free and nut-free.
Variations & Sundae Ideas
As mentioned earlier, this recipe is chocolate marshmallow perfection. I wouldn't change a thing. But if you really want to get daring, it makes a great base to turn it into another great flavor or go crazy building a sundae.
- Rocky Road Sundae - add chopped almonds & hot fudge to the top for a classic combination.
- Brownie Sundae - top a warm brownie with this ice cream - OMG!
- Adult-friendly - add 1 teaspoon of espresso powder to the ice cream base. It adds some caffeine and the coffee flavor really helps enhance the chocolate flavor.
To make this ice cream, you need an ice cream maker. This is a recipe for churned chocolate ice cream with mix-ins so having this piece of kitchen equipment is key. Whether you want to hand churn or buy an electric one that is perfect for home usage, here are some highly-rated & budget-friendly models. The Cuisinart is what I have had for almost 20 years and it is still going strong. Plus some great scoops & cute dishes too.
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Ice cream freezes beautifully. Store this ice cream in a freezer-safe container for up to 3 months. It is best to enjoy it within 7 days. After that ice crystals may form on the surface.
Though this recipe can be doubled or even quadrupled, I suggest only making as much as you and your family will eat within a week. This chocolate ice cream is all natural and has no preservatives or additives. Therefore, it will lose some of its creaminess and get a bit icy the longer it is sitting in the freezer. For our household, this is never a problem but just wanted to share my recommendation.
This is a recipe with lots of marshmallow flavor. But if you only have access to one or the other that is fine. Yes, you can omit one of the types of marshmallows in this recipe. You can either make it with less marshmallow flavor by omitting one or you can double the other kind to compensate.
Yes, this recipe has been created for making in an ice cream maker. It has not been tried or tested as a no-churn recipe. The ingredients for this recipe do not lend to the no-churn process of making ice cream.
Homemade chocolate ice cream can be made with either. However, I have not tested this recipe, nor do I know the quantities needed to make this with melted chocolate. I use unsweetened cocoa since it is easy to work with and I find had a deep rich flavor without being overly sweet.
Chocolate Marshmallow Ice Cream
- ice cream maker
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- ¾ cup unsweetened cocoa powder
- ⅔ cup mini marshmallows
- 3.5 ounces marshmallow creme ½ of the 7oz jar
- Make sure the ice cream maker insert has been in the freezer overnight to be solid and ready to use.
- In a medium-sized bowl whisk together the cream, milk, vanilla, & sugar. Once the sugar is dissolved, add the cocoa powder. Whisk briskly for 2 minutes to be sure it is completely incorporated into the cream mixture.
- Put the bowl in the freezer for 30 minutes. You want the chocolate cream mixture to be VERY cold before adding it to your ice cream maker.
- Once the mixture is cold, whisk it again to bring all the ingredients back together - some cocoa may have settled to the bottom.
- Assemble your ice cream maker and place the frozen insert into position. Slowly add the chocolate mixture into the ice cream maker while it is running. Let the machine do the magic. It should take 12-15 minutes for it to churn.
- While it is churning, grab the marshmallows, fluffy, and a dish to put everything in.I am using a 5x7.5x2.5'' container that holds 50ox or 1.5ml. You want something that holds at least 1.5 quarts.
- Once it is almost done, add ½ the container of marshmallow creme to a small microwave-safe bowl. Microwave for 10 seconds and stir. Repeat 10-second intervals until it melted and a thick liquid. Mine took 20 seconds and it was ready.
- Once the chocolate ice cream is done, spoon half of it into the freezer-safe container. Using a spoon, drop half ½ of the warm marshmallow creme into blobs & swirl over the ice cream. Sprinkle on ½ the mini marshmallows evenly over the top. Using a butter knife, swirl everything together so that you can distribute it all while still leaving streaks of chocolate with no marshmallows in it.
- Repeat with the remaining chocolate ice cream, marshmallow creme, & mini marshmallows. Put the lid on the container or top with plastic wrap. Place the ice cream in the freezer for 4-6 hours.
- Once it is solid and scoopable it is ready to enjoy. ENJOY!
|Amount per serving|
|% Daily Value*|
|Total Fat 12.8g||16%|
|Saturated Fat 7.9g||40%|
|Total Carbohydrate 48.1g||17%|
|Dietary Fiber 1.8g||6%|
|Total Sugars 39.2g|
|Vitamin D 28mcg||139%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|