Chocolate Marshmallow Ice Cream Recipe

5 from 3 votes

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!

Prep Time15

Total Time8 15

Servings: 10 servings

Author: Maria Corcuera

Equipment

1 Electric mixer

Ingredients

2 Cups heavy whipping cream chilled
14 ounces (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

Instructions

To make this ice cream, start by whipping the heavy cream in a large mixing bowl until stiff peaks form. This step is key to creating the creamy texture of no-churn ice cream.
2 Cups (473.2 ml) heavy whipping cream
Once the cream is whipped, gently fold in the sweetened condensed milk, vanilla extract, salt, and sifted cocoa powder. Mix everything until fully combined, ensuring no lumps remain.
14 ounces (396.9 g) (1 can) sweetened condensed milk, 2 teaspoons vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt, 1/3 Cup (28.7 g) Cocoa powder + 1 Tablespoon
If the marshmallow fluff feels too sticky or stiff, warm it in the microwave on low heat for a few seconds to soften it. This makes it easier to swirl later.
1/2 Cup (63.5 g) marshmallow fluff
Pour half of the chocolate mixture into a freezer-safe container, loaf pan, or airtight container. Add half of the softened marshmallow fluff in dollops throughout the layer, then use a knife to swirl it gently.
Cover the first layer with the remaining chocolate mixture, ensuring it fully covers the bottom layer. Repeat the process with the remaining marshmallow fluff, swirling it into the top layer.
Once everything is layered and swirled, cover the container tightly and freeze for at least 8 hours or overnight.
When ready to serve, scoop and enjoy as is, or add a drizzle of chocolate syrup or melted chocolate on top of the ice cream for an extra indulgent touch!

Notes

Add-Ons and Substitutions for this homemade ice cream recipe

Add-Ons

Chocolate Chips or chopped chocolate: Fold in mini or regular chocolate chips for extra texture and a boost of chocolate flavor.
Crushed Cookies: Add crushed chocolate sandwich cookies, graham crackers, or wafer cookies for a crunchy mix-in.
Chopped Nuts: Stir in chopped almonds, pecans, or hazelnuts for a nutty twist, or a rocky road ice cream flavor.
Caramel or Fudge Swirl: Drizzle caramel or fudge sauce between the layers to create additional swirls.
Sprinkles: For a fun, festive look, mix in colorful sprinkles.
Marshmallows: Toss in mini marshmallows for even more marshmallow goodness.
Peanut Butter Swirl: Add dollops of peanut butter and swirl it into the layers for a creamy, nutty flavor.

Substitutions

Sweet Marshmallow Fluff: Substitute with marshmallow creme, or melt regular marshmallows with a little butter.
Sweetened Condensed Milk: Use condensed coconut milk as a dairy-free alternative.
Heavy Whipping Cream: Replace with coconut cream for a non-dairy version. Make sure to chill the can of coconut cream overnight and scoop out only the solid part.
Vanilla Extract: Use an equal amount of almond extract or hazelnut extract for a unique flavor twist.
Salt: Swap table salt with flaky sea salt for a subtle, gourmet touch.

Tips and Tricks

Check your ingredients: Make sure you have everything ready before starting. Running out of ingredients mid-recipe can be frustrating!
Boost the chocolate flavor: For a richer chocolate taste, use Dutch-processed cocoa powder instead of regular cocoa powder.
Avoid lumps: Cocoa powder can be lumpy, so sifting it ensures a smoother ice cream mixture.
Prevent freezer burn: Air exposure can cause freezer burn. Cover your container tightly with a lid, or use plastic wrap or aluminum foil if you're using a loaf pan.
Customize the texture: For softer ice cream, whip the heavy cream to soft peaks. For firmer ice cream, whip it to stiff peaks.
Soften the marshmallow fluff: If the marshmallow fluff is too stiff, microwave it for a few seconds on low heat to make swirling easier.

Nutrition