Chocolate Marshmallow Ice Cream
This homemade chocolate ice cream has double the marshmallow fun. The 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. It's like rocky road without the nuts & no one can resist it.
Equipment
- ice cream maker
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- ¾ cup unsweetened cocoa powder natural or Dutch process
- ⅔ cup mini marshmallows
- 3.5 ounces marshmallow creme ½ of the 7oz jar
Instructions
- 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!
Nutrition
Calories: 294kcalCarbohydrates: 32gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 26mgPotassium: 182mgFiber: 2gSugar: 26gVitamin A: 739IUVitamin C: 0.3mgCalcium: 70mgIron: 1mg
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