This creamy and delicious Chocolate Marshmallow Ice Cream recipe is made with a milk chocolate ice cream base, and a marshmallow swirl.
Marshmallow and chocolate make a perfect combination, and the best part? It’s a no churn Ice cream, which makes it a super easy recipe prepared in little time, -plus it has no egg yolks in it!
Why is this Chocolate Marshmallow ice cream a No Churn Ice Cream?
A no Churn ice cream is any ice cream recipe that can be prepared without an ice cream maker, which makes it super quick and simple recipe to make.
To achieve the soft texture of the ice cream you’ll need whipped cream and sweetened condensed milk instead.
Ingredients needed to make this homemade Ice cream
The ingredients you’ll need are pretty common and can be found in any big grocery store.
- Heavy whipping cream. Will help achieve the creamier texture of the ice cream
- Sweetened Condensed milk. Helps sweetening the ice cream and also helps with the texture
- Vanilla extract. Try using good quality, pure vanilla extract
- Salt. Enhances the flavors
- Cocoa Powder. To give the chocolate flavor to the ice cream base
- Marshmallow fluff. Can be substituted with marshmallow cream
How to make this Chocolate Marshmallow Ice Cream
Just a few simple steps to make this ice cream:
- First, whip the heavy cream over a large mixing bowl until stiff peaks form. Add the condensed milk, vanilla extract, salt and cacao powder and mix until well incorporated
2. Marshmallow fluff at room temperature can be more difficult to swirl, so you can slightly heat it in the microwave in low heat for a few seconds, to soften it a bit
3. Pour half of the chocolate mixture into an airtight container, loaf pan or any freezable container. Add half of the softened marshmallow mixture in dollops throughout the pan, then swirl using a knife. Add the rest of the ice cream mixture, covering the first layer completely, then repeat the process with the remaining half of the marshmallow fluff, swirling it around. Cover and freeze overnight or for 8 hours
4. Serve with chocolate syrup or melted chocolate if desired!
Tips and Tricks
- Make sure you have all of the ice cream ingredients before you begin. There’s nothing worse that realizing there’s an ingredient missing in your pantry in the middle of making a recipe!
- If you want a more rich chocolate ice cream flavor, substitute the regular cocoa powder with Dutch processed cocoa powder
- Sometimes, cocoa powder becomes lumpy, so be sure to sift it before you add it to the ice cream mixture to avoid lumps in your ice cream
- Air exposure to the ice cream can cause freezer burn. Cover the freezer-safe container with a lid, or use plastic wrap or aluminum foil if using a pan to avoid ice crystals
How long does Ice Cream last
Homemade Ice Cream can last in the freezer for around 2 weeks if stored correctly; after that, crystals may form and texture could change.
Here’s a video of this Chocolate Marshmallow ice cream recipe so you can see up-close the consistency of this luscious ice cream!
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Chocolate Marshmallow Ice Cream Recipe
- 2 Cups heavy whipping cream chilled
- 1 can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/3 Cup Cocoa powder + 1 Tablespoon sifted
- 1/2 Cup marshmallow fluff
- Beat the heavy cream until stiff peaks form (freeze whisk and metal bowl for 10 minutes for a quicker process). Add condensed milk, vanilla, salt, and cocoa powder and mix until well incorporated.2 Cups heavy whipping cream, 1 can sweetened condensed milk, 2 teaspoons vanilla extract, 1/2 teaspoon salt, 1/3 Cup Cocoa powder + 1 Tablespoon
- Marshmallow fluff at room temperature can be more difficult to swirl, so you can slightly heat it in the microwave in low heat for a few seconds, to soften it a bit1/2 Cup marshmallow fluff
- Pour half of the chocolate mixture into an airtight container, loaf pan or any freezable container. Add half of the softened marshmallow mixture in dollops throughout the pan, then swirl using a knife. Add the rest of the ice cream mixture, covering the first layer completely, then repeat the process with the remaining half of the marshmallow fluff, swirling it around. Cover and freeze overnight or for 8 hours